Antimicrobial activity--the most important property of probiotic and starter lactic acid bacteria

• Published in: Food technology and biotechnology Vol. 48; no. 3; pp. 296 - 307
• Main Authors: Suskovic, Jagoda, Kos, Blazenka, Beganovic, Jasna, Pavunc, Andreja Lebos, Habjanic, Ksenija, Matosic, Srecko
• Format: Journal Article
• Language: English
• Published: Sveuciliste U Zagrebu 01.07.2010; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: 3-Hydroxypropionaldehyde; Acetaldehyde; Acetic acid; Anti-infective agents; Antibiotic resistance; Antimicrobial activity; Antimicrobial agents; Bacterial infections; Bacteriocins; Carbon dioxide; Diacetyl; Dosage and administration; Drug resistance in microorganisms; Drug therapy; Ethanol; Hydrogen peroxide; Infection; Lactic acid bacteria; Metabolites; organic acids; Probiotics; Starter cultures; United States
• ISSN: 1330-9862; 1334-2606

The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocins of lactic acid bacteria, primarily used as biopreservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problem is an application of probiotics for different gastrointestinal and urogenital infection therapies. Key words: antimicrobial activity, bacteriocins, lactic acid bacteria, probiotics, starter cultures