The Antagonistic Activity of the Lactic Acid Bacteria （Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus bulgaricus） against Helicobacter pylori Responsible for the Gastroduodenals Diseases

The lactic acid bacteria are used in fermentation and the bio conservation of food, because it produces organic acids and other antibacterial substances as the bacteriocin to inhibit certain pathogenic stocks. In order to demonstrate the inhibitory effect of these bacteria, we studied the antagonist...

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Bibliographic Details
Published in:农业科学与技术：A 2012, Vol.2 (5), p.709-715
Main Author: Souhila Tabak Djamil Maghnia Ahmed Bensoltane
Format: Article
Language:Chinese
Subjects:
Lactobacillus
两歧双歧杆菌
乳酸菌
保加利亚乳杆菌
嗜热链球菌
幽门螺杆菌
拮抗活性
疾病
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Summary:The lactic acid bacteria are used in fermentation and the bio conservation of food, because it produces organic acids and other antibacterial substances as the bacteriocin to inhibit certain pathogenic stocks. In order to demonstrate the inhibitory effect of these bacteria, we studied the antagonistic capacity of the two leavens of yoghourt （Streptococcus thermophilus and Lactobacillus bulgaricus） and Bifidobacterium bifidum with respect to Helicobacterpylori by the method of diffusion by discs. Their interactions led to the emergence of large zones of inhibition. Bifidobacterium bifidum led the greatest halo with a diameter of 0.8 cm by contribution to Lactobacillus bulgaricus （0.5 cm） and Streptococcus thermophilus （0.3 cm）. The additional tests were required to know the exact nature of the inhibitors. The results showed that the antibacterial peptides （bacteriocins） have a narrow spectrum of activity against the species pathogen compared to that caused by acidity.
ISSN:2161-6256