Identification and evaluation of antibacterial agents produced by bacteria in dairy products

Abstract

Many bacteria with a wide range of antibacterial activity are promising microorganisms that can be used extensively, not just in the food industry. Some lactic acid bacteria release bacteriocin(s) - proteinaceous Substances that may inhibit the growth of similar or closely related bacteria. Bacteriocins are widely investigated to evaluate their use as narrow-spectrum antibiotics. Bacteriocins are of interest in medicine, food industry and marine environment because they are made by non-pathogenic bacteria that normally colonize the human body. The aim of this work is to find bacteria in dairy products, in which they release different bacteriocins during their growth, to identify them, to isolate and evaluate the resulting antibacterial activity. Plates with MRS medium and inoculant were incubated at 37 °C for 48-72 h and all isolates were further purified by streak planting and preliminarily identified based on their staining by Gram [1]. The antibacterial activity of bacteria isolates was evaluated, in order to select bacteriocin(s) producing isolates. Detailed results of the work will be presented during the conference.