Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials

A collection of lactic acid bacteria isolated from both mayonnaise-based products and raw materials used to manufacture them was tested for antimicrobial activity. Out of 144 strains (97 lactobacilli, 23 lactococci and 24 enterococci) only three supernatants of Enterococcus spp. strains (EN3, EN14 a...

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Bibliographic Details
Published in:European food research & technology 2007-11, Vol.226 (1-2), p.265-272
Main Authors: Kučerová, Kateřina, Chumchalová, Jana, Míková, Kamila, Cupáková, Šárka, Karpíšková, Renáta, Ho, Linda
Format: Article
Language:English
Subjects:
Antibacterial
Antimicrobial agents
Bacillus cereus
Bacteria
Bacteriocin
Biological and medical sciences
Enterococcus
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Lactobacillus
Listeria monocytogenes
mayonnaise
Microbiology
Raw materials
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Summary:A collection of lactic acid bacteria isolated from both mayonnaise-based products and raw materials used to manufacture them was tested for antimicrobial activity. Out of 144 strains (97 lactobacilli, 23 lactococci and 24 enterococci) only three supernatants of Enterococcus spp. strains (EN3, EN14 and EN15) exhibited activity against lactobacilli and lactococci. The supernatant of the strain EN3 exclusively inhibited the growth of Bacillus cereus and Listeria monocytogenes. Enterococcus strains EN3, EN14 and EN15 produced thermostable bacteriocins, which had antibacterial activity.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-006-0535-2