Antagonistic action of Lactobacillus spp. against Staphylococcus aureus in cheese from Mompox - Colombia

In the food industry, food preservation techniquesthat do not use chemical products are becoming more common.Therefore, the aim of this research was to evaluate the antagonisticactivity (antibiosis) of lactic-acid bacterial strains againstpathogenic microorganisms. Lactic-acid bacterial strains wereisolated from layered cheese and a commercial product (yogurt);and the same was done with pathogenic bacteria solely fromlayered cheese. The lactic-acid bacterial strains were identified asspecies from the Lactobacilli family, while the pathogenic bacteriafrom layered cheese were identified as Micrococcaceae familyspecies (Staphylococcus aureus). Subsequently, in the sameculture medium, bacteria of each species were sowed in order todetermine the inhibitory activity ability of the Lactic Acid Bacteria(BAL) As a result, the highly antagonistic activity of the Lactobacilli(inhibition halos were larger than 0.5 centimeters in diameter)against isolated pathogenic microorganisms was demonstrated