Antimicrobial activity of lactobacilli and streptococci
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...
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| Veröffentlicht in: | World journal of microbiology & biotechnology 1991-09, Vol.7 (5), p.533-536 |
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| container_end_page | 536 |
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| container_issue | 5 |
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| container_title | World journal of microbiology & biotechnology |
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| creator | Blazeka, B Suskovic, J Matosic, S |
| description | 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. |
| doi_str_mv | 10.1007/BF00368356 |
| format | Article |
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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.</description><identifier>ISSN: 0959-3993</identifier><identifier>EISSN: 1573-0972</identifier><identifier>DOI: 10.1007/BF00368356</identifier><identifier>PMID: 24425193</identifier><language>eng</language><publisher>Dordrecht: Springer</publisher><subject>antibacterial properties ; Antibiotics ; Biological and medical sciences ; Biotechnology ; cultured milk starters ; dairy starters ; Enterococcus faecium ; fermented milk ; Fundamental and applied biological sciences. Psychology ; Gram-negative bacteria ; Gram-positive bacteria ; Health. Pharmaceutical industry ; Industrial applications and implications. 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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.</description><subject>antibacterial properties</subject><subject>Antibiotics</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>cultured milk starters</subject><subject>dairy starters</subject><subject>Enterococcus faecium</subject><subject>fermented milk</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gram-negative bacteria</subject><subject>Gram-positive bacteria</subject><subject>Health. Pharmaceutical industry</subject><subject>Industrial applications and implications. 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Psychology</topic><topic>Gram-negative bacteria</topic><topic>Gram-positive bacteria</topic><topic>Health. Pharmaceutical industry</topic><topic>Industrial applications and implications. Economical aspects</topic><topic>lactic acid bacteria</topic><topic>Lactobacillus</topic><topic>Lactococcus lactis subsp. lactis</topic><topic>Production of active biomolecules</topic><topic>silage fermentation</topic><topic>starter cultures</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Blazeka, B</creatorcontrib><creatorcontrib>Suskovic, J</creatorcontrib><creatorcontrib>Matosic, S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>World journal of microbiology & biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Blazeka, B</au><au>Suskovic, J</au><au>Matosic, S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antimicrobial activity of lactobacilli and streptococci</atitle><jtitle>World journal of microbiology & biotechnology</jtitle><addtitle>World J Microbiol Biotechnol</addtitle><date>1991-09-01</date><risdate>1991</risdate><volume>7</volume><issue>5</issue><spage>533</spage><epage>536</epage><pages>533-536</pages><issn>0959-3993</issn><eissn>1573-0972</eissn><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. 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| identifier | ISSN: 0959-3993 |
| ispartof | World journal of microbiology & biotechnology, 1991-09, Vol.7 (5), p.533-536 |
| issn | 0959-3993 1573-0972 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_16037019 |
| source | Springer Nature - Complete Springer Journals |
| subjects | antibacterial properties Antibiotics Biological and medical sciences Biotechnology cultured milk starters dairy starters Enterococcus faecium fermented milk Fundamental and applied biological sciences. Psychology Gram-negative bacteria Gram-positive bacteria Health. Pharmaceutical industry Industrial applications and implications. Economical aspects lactic acid bacteria Lactobacillus Lactococcus lactis subsp. lactis Production of active biomolecules silage fermentation starter cultures |
| title | Antimicrobial activity of lactobacilli and streptococci |
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