BIO Web Conf.
Volume 45, 202268th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|Number of page(s)||8|
|Section||Food Chemistry, Microbiology and Biotechnology|
|Published online||04 February 2022|
In vitro examination of the antimicrobial activity of a potentially probiotic Lactobacillus acidophilus strain against Escherichia coli, Staphylococcus aureus and Salmonella sp.
1 Department of Microbiology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Biochemistry and Molecular Biology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
3 BioDyMIA (Bioengineering and Microbial Dynamics at Food Interfaces) Université Lyon 1-ISARA Lyon Joined Research Unit, Université de Lyon, Bourg en Bresse, France
4 Department of Wine and Beer Technology, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: email@example.com
An interesting property for many probiotic strains is to exhibit antimicrobial activity against pathogenic microorganisms. Therefore, the antimicrobial activity of the potentially probiotic strain Lactobacillus acidophilus L12 against Escherichia coli, Staphylococcus aureus and Salmonella sp. was examined in vitro through co-culturing of Lactobacillus acidophilus L12 with each of the pathogenic strains for 72 h. When cultured individually, all strains reached a final population always exceeding 1012 cfu/mL. When co-cultured with each of the pathogenic strains Lactobacillus acidophilus L12 population always exceeded 1012 cfu/mL, while the bacterial population of the pathogenic strains was reduced in a strain-specific manner. Lactobacillus acidophilus L12 demonstrated the highest inhibitory activity against the two Staphylococcus aureus strains, followed by the two E. coli strains, and the two Salmonella sp. strains tested. The kinetics of the co-culturing process of Lactobacillus acidophilus L12 with each of the test pathogenic strains was modelled using the logistic curve model. The obtained results show the strong antagonistic activity of the potentially probiotic strain Lactobacillus acidophilus L12, thus making it a promising candidate for inclusion in the composition of probiotic preparations and functional probiotic foods.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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