Journal of Food Science and Technology

, Volume 52, Issue 7, pp 4124–4134 | Cite as

Selection of enhanced antimicrobial activity posing lactic acid bacteria characterised by (GTG)5-PCR fingerprinting

  • Joana Šalomskienė
  • Asta Abraitienė
  • Dovilė JonkuvienėEmail author
  • Irena Mačionienė
  • Jūratė Repečkienė
Original Article


The aim of the study was a detail evaluation of genetic diversity among the lactic acid bacteria (LAB) strains having an advantage of a starter culture in order to select genotypically diverse strains with enhanced antimicrobial effect on some harmfull and pathogenic microorganisms. Antimicrobial activity of LAB was performed by the agar well diffusion method and was examined against the reference strains and foodborne isolates of Bacillus cereus, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Salmonella Typhimurium. Antifungal activity was tested against the foodborne isolates of Candida parapsilosis, Debaromyces hansenii, Kluyveromyces marxianus, Pichia guilliermondii, Yarowia lipolytica, Aspergillus brasiliensis, Aspergillus versicolor, Cladosporium herbarum, Penicillium chrysogenum and Scopulariopsis brevicaulis.

A total 40 LAB strains representing Lactobacillus (23 strains), Lactococcus (13 strains) and Streptococcus spp. (4 strains) were characterised by repetitive sequence based polymerase chain reaction fingerprinting which generated highly discriminatory profiles, confirmed the identity and revealed high genotypic heterogeneity among the strains. Many of tested LAB demonstrated strong antimicrobial activity specialised against one or few indicator strains. Twelve LAB strains were superior in suppressing growth of the whole complex of pathogenic bacteria and fungi. These results demonstrated that separate taxonomic units offered different possibilities of selection for novel LAB strains could be used as starter cultures enhancing food preservation.


Lactic acid bacteria (GTG)5-PCR fingerprinting Indicator bacteria and fungi Antimicrobial activity 



We greatly acknowledge financial support from the Research Council of Lithuania, grant SVE-05/2012 PIENRUGBAKT


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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • Joana Šalomskienė
    • 1
  • Asta Abraitienė
    • 1
    • 2
  • Dovilė Jonkuvienė
    • 1
    Email author
  • Irena Mačionienė
    • 1
  • Jūratė Repečkienė
    • 3
  1. 1.Kaunas University of TechnologyFood instituteKaunasLithuania
  2. 2.Vilnius UniversityInstitute of BiotechnologyVilniusLithuania
  3. 3.Nature Research CenterVilniusLithuania

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