Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses

摘要: Non-starter lactic acid bacteria grow to high numbers in semi-hard cheeses during ripening, and may suppress harmful bacteria. In this study, about 400 Lactobacillus isolates from Danish were identified species level using internal transcribed spacer-polymerase chain reaction (ITS-PCR) analysis. The majority of belonged the Lb. paracasei complex classified into approximately 135 types pulsed field gel electrophoresis (PFGE). representing all different PFGE screened, an agar well diffusion assay, for antimicrobial activity against 15 single-strain Clostridium cultures. Almost half possessed anticlostridial activity, 10% a broad consistent activity. Nine strains further investigated properties importance use as mixed cultures cheese silage. results showed that non-starter growing quality could be useful protective adjunct growth Clostridium.