Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk

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dc.creatorCarolina Gutiérrez-Cortés
dc.creatorHéctor Suárez
dc.creatorGustavo Buitrago
dc.creatorConsuelo Díaz-Moreno
dc.date2017
dc.date.accessioned2026-07-07T02:44:10Z
dc.descriptionLactic acid bacteria (LAB) are considered as a good alternative to reduce the risk of food borne diseases in food industry. In addition to the improvement effects on the organoleptic charac - teristics of fermented foods from the LAB metabolites, they can inhibit the growth of microorganisms responsible of the food spoilage. This work is an advance on the biodiversity explora - tion of natural additives in food. Isolation, identification and screening of potential antimicrobial activity of LAB were the aims on this work. Species of Lactobacillus (Lb. casei, Lb. brevis, Lb. paracasei, and Lb. plantarum ) and Pediococcus acidilactici were identified and their antagonism against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923 and Listeria monocytogenes ATCC 7644 was demonstrated.
dc.formatapplication/pdf
dc.identifier0120-9965
dc.identifierhttps://www.redalyc.org/articulo.oa?id=180357360013
dc.identifierhttps://www.redalyc.org/journal/1803/180357360013/
dc.identifierhttps://www.redalyc.org/journal/1803/180357360013/html/
dc.identifierhttps://www.redalyc.org/journal/1803/180357360013/180357360013.epub
dc.identifierhttps://www.redalyc.org/journal/1803/180357360013/movil
dc.identifier.urihttp://hdl.handle.net/123456789/422250
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1803
dc.rightsAgronomía Colombiana
dc.sourceAgronomía Colombiana (Colombia) Num.3 Vol.35
dc.subjectAgrociencias
dc.titleIsolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk
dc.typeartículo científico

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Agronomía Colombiana - Universidad Nacional de Colombia