Skip to main content
SpringerLink
Log in

Antimicrobial activity of lactobacilli and streptococci

  • Research Paper
  • Published:
World Journal of Microbiology and Biotechnology Aims and scope Submit manuscript

Abstract

Of nine strains of lactic acid bacteria commonly used as starter cultures for the dalry industry and ensiling, six (Lactobacillus bulgaricus, L. casei, L. acidophilus CH=5, L. plantarum, Streptococcus latis and Strep. taecium) had antibiotic activity. Gram-positive bacteria were more sensitive than Gram-negative bacteria to the antibiotics. The most sensitive strain of Staphylococcus aureus was used as a target micro-organism for the characterization of the antimicrobial substance. The cultures of Streptococcus faecium and L. plantarum gave the most intense antimicrobial activity. Adding CaCO3 to the medium (to bind accumulated lactic acid) increased the antibiotic activity of the lactic acid bacteria.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Andersson, R. 1986 Inhibition of Staphylococcus aureus and spheroplast of Gram-negative bacteria by an antagonistic compound produced by strain of Lactobacillus plantarum. International Journal of Food Microbiology 3, 149–160.

    Google Scholar 

  • Barker, S.B. & Summerson, W.H. 1941 The colorimetric determination of lactic acid in biological material. Journal of Biological Chemistry 138, 535–554.

    Google Scholar 

  • Daeschel, M.A., Andersson, R.E. & Fleming, H.P. 1987 Microbial ecology of fermenting plant materials. FEMS Microbiology Reviews 46, 357–367.

    Google Scholar 

  • Fernandes, C.F., Shahani, K.M. & Amer, M.A. 1987 Therapeutic role of dietary lactobacilli and lactobacillic fermented dairy products. FEMS Microbiology Reviews 46, 343–356.

    Google Scholar 

  • Gilliland, S.E. 1979 Beneficial interrelationships between certain microorganisms and humans. Candidate microorganisms for use as dietary adjuncts. Journal of Food Protection 42, 164–167.

    Google Scholar 

  • Gurr, M.I. 1987 Nutritional aspects of fermented miik products. FEMS Microbiology Reviews 46, 337–342.

    Google Scholar 

  • Hamdan, J. & Mikolajcik, E.M. 1974 Acidolin: an antibiotic produced by Lactobacillus acidophilus. Journal of Antibiotics 27, 631–636.

    Google Scholar 

  • Klaenhammer, T.R. 1988 Bacteriocins of lactic acid bacteria. Biochimie 70, 337–349.

    Google Scholar 

Download references

Authors
  1. B. Blažeka
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. Šušković
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. S. Matošić
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

The authors are with the Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 41000 Zagreb, Yugoslavia.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Blažeka, B., Šušković, J. & Matošić, S. Antimicrobial activity of lactobacilli and streptococci. World Journal of Microbiology and Biotechnology 7, 533–536 (1991). https://doi.org/10.1007/BF00368356

Download citation

  • Revised:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00368356

Keywords

Search

Navigation