Antagonistic action of <i>Lactobacillus</i> spp. against <i>Staphylococcus aureus</i> in cheese from Mompox - Colombia

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