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58 2019

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2019

Matejčeková, Z. – Spodniaková, S. – Koňuchová, M. – Liptáková, D. – Valík, Ľ.
In vitro growth competition of Lactobacillus plantarum HM1 with pathogenic and food spoilage microorganisms
Journal of Food and Nutrition Research, 58, 2019, č. 3, s. 236-244

Zuzana Matejčeková, Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia. E-mail: zuzana.matejcekova@stuba.sk

Received 16 April 2019; 1st revised 13 May 2019; 2nd revised 17 May 2019; accepted 31 May 2019; published online 8 August 2019

Súhrn: Studying the growth competition of novel strains of Lactobacillus plantarum in synthetic media followed with real one allows various possibilities to control the development of undesirable microorganisms in food. Thus, the competitive effect of different inoculum concentrations of Lb. plantarum HM1 on selected pathogenic and food spoilage microorganisms was studied in an individual experiments in Brain Heart Infusion broth. While the effect of co-cultivation with Lb. plantarum at 5% (v/v) (8.49 ± 0.14 log CFU·ml-1) on Escherichia coli and Pseudomonas aeruginosa was not proven after 24 h (change of final density compared to the control was only 0.53 log CFU·ml-1 and 0.96 log CFU·ml-1, respectively), the decrease in gram-positive spore-former Bacillus cereus and in Staphylococcus aureus was 3.73 log CFU·ml-1 and 2.41 log CFU·ml-1, respectively. Further, Lb. plantarum exhibited varying degrees of inhibitory activity on Candida parapsilosis and Aspergillus niger counts (99.9 % and 98.0 % after 24 h and 72 h, respectively). The growth of A. niger within 1%, 2% and 5% (v/v) concentration of Lb. plantarum (7.93 log CFU·ml-1, 8.09 log CFU·ml-1 and 8.72 log CFU·ml-1, respectively) on the surface of plate count agar led to prolongation of the lag phase by 40.3 h, 70.9 h and 101.1 h, respectively.

Kľúčové slová: Lactobacillus plantarum; growth competition; inhibition; food spoilage microorganism

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