Atividade antimicrobiana de Lactobacillus acidophilus, contra microrganismos patogĂȘnicos veiculados por alimentos

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dc.contributor.authorPereira, Valeria Garcia [UNESP]
dc.contributor.authorHeman Castro Gomez, Raul Jorge
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Londrina (UEL)
dc.date.accessioned2014-05-20T15:23:32Z
dc.date.available2014-05-20T15:23:32Z
dc.date.issued2007-04-01
dc.description.abstractThe antimicrobial activity of a commercial probiotic culture, Lactobacillus acidophilus (La5), was tested against two foodborne pathogens, Escherichia coli and Staphylococcus aureus. The antagonistic effect of the probiotic culture in vitro was performed by applying both Multilayer Agar Plate and Agar Well Diffusion methods. The results indicated that the inhibitory substance present on 72 hours culture broth supernatant was extracellular and diffusible. The incubation period of the lactic acid bacteria on MRS Broth, at 3 7 degrees C in aerobic conditions, for the highest lactic acid production (1,08 g/%) was 72 hours, which gave a minimum pH value of the supernatant (3,90) and the best inhibition results by the Well Diffusion Agar Assay, showing inhibition zone diameters of 14,75mm and 15,0mm for E. coli and S. aureus, respectively. The inhibitor compound was not sensitive to proteolytic enzyme and freezing, but was totally inactivated when the supernatant was neutralized with NaOH 1 N solution. The results suggest that the inhibitory activity was due to the lactic acid concentration and the low pH of the probiotic culture broth.en
dc.description.affiliationUniv Estadual Paulista, Botucatu, SP, Brazil
dc.description.affiliationUniv Estadual Londrina, Dept Tecnol Alimentos & Medicamentos, Londrina, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Botucatu, SP, Brazil
dc.format.extent229-239
dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2007v28n2p229
dc.identifier.citationSemina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 28, n. 2, p. 229-239, 2007.
dc.identifier.doi10.5433/1679-0359.2007v28n2p229
dc.identifier.fileWOS000254730000009.pdf
dc.identifier.issn1676-546X
dc.identifier.urihttp://hdl.handle.net/11449/34308
dc.identifier.wosWOS:000254730000009
dc.language.isopor
dc.publisherUniversidade Estadual de Londrina (UEL)
dc.relation.ispartofSemina: CiĂȘncias AgrĂĄrias
dc.relation.ispartofjcr0.349
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectantimicrobial activitypt
dc.subjectLactobacillus acidophiluspt
dc.subjectlactic acidpt
dc.subjectprobiotic culturept
dc.titleAtividade antimicrobiana de Lactobacillus acidophilus, contra microrganismos patogĂȘnicos veiculados por alimentospt
dc.title.alternativeAntimicrobial activity of Lactobacillus acidophilus against foodborne pathogensen
dc.typeArtigo
dcterms.licensehttp://www.uel.br/portal/frm/frmOpcao.php?opcao=http://www.uel.br/revistas/uel/index.php/semagrarias
dcterms.rightsHolderUniv Estadual Londrina

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