Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials |
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| Authors: | Kateřina Kučerová Jana Chumchalová Kamila Míková Šárka Cupáková Renáta Karpíšková Linda Ho |
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| Affiliation: | (1) Department of Dairy and Fat Technology, Institute of Chemical Technology Prague, Technická 3, 16628 Prague 6, The Czech Republic;(2) Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Technická 3, 16628 Prague 6, The Czech Republic;(3) Department of Milk Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1-3, 61242 Brno, The Czech Republic;(4) Centre for Hygiene of Food Chains, National Institute of Public Health, Šrobárova 48, 10042 Prague 10, The Czech Republic;(5) University of Alberta, 114 St – 89 Ave, Edmonton Alberta, Canada, T6G 2E1 |
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| Abstract: | A collection of lactic acid bacteria isolated from both mayonnaise-based products and raw materials used to manufacture them was tested for antimicrobial activity. Out of 144 strains (97 lactobacilli, 23 lactococci and 24 enterococci) only three supernatants of Enterococcus spp. strains (EN3, EN14 and EN15) exhibited activity against lactobacilli and lactococci. The supernatant of the strain EN3 exclusively inhibited the growth of Bacillus cereus and Listeria monocytogenes. Enterococcus strains EN3, EN14 and EN15 produced thermostable bacteriocins, which had antibacterial activity. |
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| Keywords: | Enterococcus Antibacterial Bacteriocin Mayonnaise |
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