FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Comparison of antagonistic activity of lactic acid bacteria isolated from various types of traditional food


The objective of the research study was a statistical analysis of the correlations between the source of isolation of 66 lactic bacteria (LAB) strains, their phylogenetic affiliation to a specific genus and species, and the verified antimicrobial properties against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli. The analysis was performed based on the data collected during a study project conducted in the Department of Hygiene and Food Quality Management at the ‘SGGW’ Warsaw University of Life Sciences in 2014 – 2019. The collected data included the diameters of inhibition zones of the indicator microorganisms as tracked in a well diffusion method, in which the following was used as inhibitory factors: full LAB cultures (WBC), a cell-free supernatant (CFS) and a neutralized, catalase treated cellfree supernatant (CFN). Of the LAB strains analysed, the highest antimicrobial activity was found in the Lb. plantarum strains, and the lowest in the Lb. fermentum strains. The strains isolated from the regional cheeses (particularly from ‘oscypek’) were characterised by the greatest antagonism towards L. monocytogenes; that phenomenon occurred in WBC, CFS as well as in CFN. It was shown that the LAB strains tested were characterized by diverse antimicrobial properties whereby this diversity depended on the factors such as the source of isolation and phylogenetic affiliation.


antagonistic activity, lactic acid bacteria, Lactobacillus, traditional food, isolation