Inhibition of coliform bacteria by lactic cultures

• Published in: Australian journal of dairy technology Vol. 45; no. 1; pp. 5 - 9
• Main Authors: REINHEIMER, J. A, DEMKOW, M. R, CANDIOTI, M. C
• Format: Journal Article
• Language: English
• Published: Melbourne Australian Society of Dairy Technology 01.05.1990; Dairy Industry Association of Australia
• Subjects: Bacteria; Biological and medical sciences; Comparative analysis; Enterobacter aerogenes; Escherichia coli; Food industries; Fundamental and applied biological sciences. Psychology; Klebsiella; Lactobacillus; Lactose; Leuconostoc; Milk; Milk and cheese industries. Ice creams; Studies; Antibiotic; Lactic acid bacteria; Inhibition; Coliforms; Biological activity; Milk
• ISSN: 0004-9433

The ability of lactic bacteria to inhibit the growth of food borne pathogenic and spoilage microorganisms has been well documented. A comparative study of the antibacterial activity of single and mixed-strain cultures of Streptococcus, Leuconostoc and Lactobacillus against coliform bacteria (Escherichia coli FDB, Enterobacter aerogenes B 139 NRRL and Klebsiella sp-strain T1) was performed. Associative cultures in sterile skim milk were made, and the inhibition was measured by coliform counts (BRVA) at different times. A further study about the nature (ph, heat response and H sub(2)O sub(2) production) of the antibacterial activity was carried out. The results showed that the more important causes of inhibition were the low pH and organic acids (especially lactic acid). In certain cases, the production of H sub(2)O sub(2) was an important inhibition factor.