Sceening for antibacteriel activity of new isolated Lactobacilli from yogurt and cheeses

R. Tropcheva (1) , S. Danova (1)

1 Institut Stephan Angeloff

The present study is a part of a research project (DOO2-187, funded by NSF) on characterization of Bulgarian LAB strains, possessing potential of bio-protecting agents of food products. In vitro antimicrobial activity of LAB, cultivated in MRS broth and milk (simulating conditions of a real fermentation product) was estimated. Six promising strains with a broad spectrum of activity against food associated pathogens (Escherichia coli, Salmonella choli enteritidis, Staphylococcus aureus, Enterobacter aerogenes) were selected. They will be included in the laboratory collection of LAB with different probiotic characteristics and will be estimated their further applicability for functional foods elaboration.

Mots clés: antibacteial activity; lactobacilli; yogurt; cheese

Domaines: Microbiologie et Parasitologie

R. Tropcheva, S. Danova. Sceening for antibacteriel activity of new isolated Lactobacilli from yogurt and cheeses. Medicine (Bulgaria), 2011, 1 (1), pp.171-175. ⟨pasteur-00748943⟩