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Article

The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

1
Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland
2
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c St., 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Maria de Lurdes Dapkevicius
Foods 2021, 10(10), 2267; https://doi.org/10.3390/foods10102267
Received: 18 August 2021 / Revised: 17 September 2021 / Accepted: 22 September 2021 / Published: 25 September 2021
The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions. View Full-Text
Keywords: LAB strains; microorganism; antimicrobial; environmental stress; co-culture; meat LAB strains; microorganism; antimicrobial; environmental stress; co-culture; meat
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MDPI and ACS Style

Łepecka, A.; Szymański, P.; Rutkowska, S.; Iwanowska, K.; Kołożyn-Krajewska, D. The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products. Foods 2021, 10, 2267. https://doi.org/10.3390/foods10102267

AMA Style

Łepecka A, Szymański P, Rutkowska S, Iwanowska K, Kołożyn-Krajewska D. The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products. Foods. 2021; 10(10):2267. https://doi.org/10.3390/foods10102267

Chicago/Turabian Style

Łepecka, Anna, Piotr Szymański, Sylwia Rutkowska, Kinga Iwanowska, and Danuta Kołożyn-Krajewska. 2021. "The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products" Foods 10, no. 10: 2267. https://doi.org/10.3390/foods10102267

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