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This study was into the inhibitive effect of 11 lactobacilli strains from traditional fermented sausages on the bacteria Listeria monocytogenes NCTC 10527, 3 strains of Listeria monocytogenes from food, Listeria welshimeri, Yersinia enterocolitica, Pseudomonas aeruginosa, Staphylococcus aureus NCBF 1499, Salmonella Enteritidis and Salmonella spp. by use of the agar spot and agar diffusion tests. The most sensitive indicator bacteria were L. monocytogenes 1 (inhibited from 10 of 11 strains of lactobacilli) and L. monocytogenes NCTC 10527 (8/11), whilst the most resistant was L. welshimeri (3/11). Six lactobacilli strains inhibited Salmonella spp., five P. aeruginosa, and four inhibited the growth of the bacteria Y. enterocolitica, S. aureus and Salmonella Enteritidis. The broadest spectrum of inhibition was confirmed for Lactobacillus paracasei subsp. paracasei, and the narrowest for Lactobacillus curvatus. The preliminary results indicate the significant antimicrobial activity of selected lactobacilli, which is one of the important characteristics of the potential functional starter cultures. |
