Isolation of anticlostridially active lactobacilli from semi-hard cheese

Author:

Tůma Š.,Kučerová K.,Plocková M.

Abstract

The group of 7 strains of facultatively heterofermentative lactobacilli (FHL) of the non starter lactic acid bacteria (NSLAB) isolated from semi-hard cheeses using a well agar diffusion assay possessed a different level of inhibition activity against 16 different strains of <I>Clostridium</I> sp. belonging to the species <I>Cl. butyricum, Cl. tyrobutyricum, Cl. beijerinckii</I>, and <I>Cl. sporogenes</I>. Two selected strains with the production of partially indentified anticlostridially active inhibitory substances, <I>Lb. paracasei</I> ST68 (producing hydrogen peroxide) and <I>Lb. paracasei</I> 171R2 (producing bacteriocin and hydrogen peroxide), were tested for the inhibition activity against gas producing <I>Cl. butyricum</I> 10702 and <I>Cl. tyrobutyricum</I> 184 in cheese slurry. The effects of both strains were different in reducing the numbers of gas producing <I>Cl. butyricum</I> 10702 by > 3 log cycles and <I>Cl. tyrobutyricum</I> 184 by > 1 log cycles in cheese slurry during the tested storage periods of 24 days at 13°C. The <I>Cl. tyrobutyricum</I> strains isolated from spoiled cheese were identified by species-specific PCR for <I>Cl. tyrobutyricum. </I>

Publisher

Czech Academy of Agricultural Sciences

Subject

Food Science

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