| Issue |
BIO Web Conf.
Volume 45, 2022
68th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|
|
|---|---|---|
| Article Number | 02002 | |
| Number of page(s) | 5 | |
| Section | Food Chemistry, Microbiology and Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/20224502002 | |
| Published online | 04 February 2022 | |
Study on the effect of sublethal concentrations of antimicrobials on the growth and development of probiotic lactobacilli
1 University of Food Technologies, Department of Microbiology, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
2 University of Food Technologies, Department of Biotechnology, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
* Corresponding author: d_blazheva@uft-plovdiv.bg
The objective of this study was to investigate the effect of sublethal concentrations of 5 antibiotics (tetracycline, erythromycin, penicillin G, lincomycin, ciprofloxacin) and 2 preservatives (benzoic and sorbic acid) on the growth and development of 8 probiotic Lactobacillus strains. All lactobacilli were subjected to a large range of concentrations, growth curves were plotted and MICs were determined for each antimicrobial. The results showed correlation between the sublethal concentrations and the growth rate of the studied microorganisms. Based on the obtained data two groups of strains could be defined – sensitive and relatively resistant. The first group includes L. bulgaricus S2. L. bulgaricus S4. L. bulgaricus S19 and L. gasseri S20. The most resistant of this group was L. gasseri S20. The second group showed more sensitivity and the most affected by the antimicrobials was L. bulgaricus S28.
© The Authors, published by EDP Sciences, 2022
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