Anti‐listerial and Anti‐biofilm Activities of Potential Probiotic Lactobacillus Strains Isolated from Tunisian Traditional Fermented Food
作者： Rihab Ben Slama , Bochra Kouidhi , Tarek Zmantar , Kamel Chaieb , Amina Bakhrouf
DOI: 10.1111/JFS.12017
关键词: Lactobacillus 、 Probiotic 、 Listeria 、 Fermentation in food processing 、 Lactobacillus plantarum 、 Biofilm 、 Food science 、 Listeria monocytogenes 、 Biology 、 Cheese ripening 、 Microbiology
摘要: Three Lactobacilli were isolated from traditional Tunisian fermented food and then characterized for its ability to inhibit Listeria monocytogenes growth. Antagonistic effect of Lactobacillus plantarum on four L. strains was tested in soft artisanal cheese. Anti-biofilm activity extracts also tested. Our results demonstrate that the selected lactic acid bacteria (LAB) extract exhibited a good antibacterial against ATCC 19115 with low MICs values: 8.33 2.1, 20 1.2 23.33 1, respectively. stronger inhibitory when grown Moreover, potential anti-biofilm three LAB BIC50 values ranging 5% 15% demonstrated. Although able eradicate significantly preformed biofilm (P < 0.05). Growth inhibition more difficult achieve. could be used as bioprotective culture cheese ripening prevent
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