Isolation of anticlostridially active lactobacilli from semi-hard cheese

Štěpán Tůma, Kateřina Kučerová and Milada Plocková
Additional contact information
Štěpán Tůma: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Kateřina Kučerová: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Milada Plocková: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2008, vol. 26, issue 5, 324-332

Abstract: The group of 7 strains of facultatively heterofermentative lactobacilli (FHL) of the non starter lactic acid bacteria (NSLAB) isolated from semi-hard cheeses using a well agar diffusion assay possessed a different level of inhibition activity against 16 different strains of Clostridium sp. belonging to the species Cl. butyricum, Cl. tyrobutyricum, Cl. beijerinckii, and Cl. sporogenes. Two selected strains with the production of partially indentified anticlostridially active inhibitory substances, Lb. paracasei ST68 (producing hydrogen peroxide) and Lb. paracasei 171R2 (producing bacteriocin and hydrogen peroxide), were tested for the inhibition activity against gas producing Cl. butyricum 10702 and Cl. tyrobutyricum 184 in cheese slurry. The effects of both strains were different in reducing the numbers of gas producing Cl. butyricum 10702 by > 3 log cycles and Cl. tyrobutyricum 184 by > 1 log cycles in cheese slurry during the tested storage periods of 24 days at 13°C. The Cl. tyrobutyricum strains isolated from spoiled cheese were identified by species-specific PCR for Cl. tyrobutyricum.

Keywords: anticlostridial activity; Edam cheese; non-starter lactobacilli; PCR (search for similar items in EconPapers)
Date: 2008
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/115/2008-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/115/2008-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:115-2008-cjfs

DOI: 10.17221/115/2008-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().