Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp paracasei

被引:78
作者
Caridi, A [1 ]
机构
[1] Univ Mediterranea Reggio & Calabria, Fac Agr, Dipartimento Sci & Tecnol Agroforestali & Ambient, I-89061 Gallina, RC, Italy
关键词
antagonistic activity; artisanal goats' cheese; Escherichia colt; lactic acid bacteria; Lactobacillus paracasei subsp paracasei;
D O I
10.1038/sj.jim.7000300
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The aim of this study was-to select Escherichia coli-inhibiting strains among lactic acid bacteria. On the basis of phenotypical and technological characteristics, 20 strains of lactic acid bacteria were screened from a total of 225 isolates, obtained from nine samples of artisanal Caprino d'Aspromonte cheese, made from raw goats' milk. The antagonistic activity of these 20 strains was detected in plates against three different strains of E. coli. Two strains of Lactobacillus paracasei subsp. paracasei showed a marked anti-E. coli activity against all three strains tested; the other lactic acid bacteria did not exhibit inhibiting activity. The E. coli inhibition can be ascribed to production of bacteriocin-like compounds. The use of L. paracasei subsp. paracasei strains to increase the safety of the cheeses made from raw milk is recommended because these cultures strongly inhibit E coli, without foreseeable adverse sensory changes.
引用
收藏
页码:303 / 308
页数:6
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