In vitro evaluation demonstrates superior antimicrobial activity from Lactobacillus acidophilus lysates against fermentation contaminants, suggesting utility in functional foods.
The metabiotic properties of six Lactobacillus acidophilus strains, included in symbiotic starter cultures for the production of probiotic lactic acid products, have been studied. The antimicrobial activity spectrum of these strains in relation to contaminants that can develop during fermentation was studied. The time of cultivation of strains required for the maximum accumulation of cells and antimicrobial metabolites was determined. Activity was compared against test microorganisms of living lactobacillus cultures and lysates formed during fermentation or under stressful conditions of the gastrointestinal tract. The bactericidal activity of a number of strains in the lysates was up to 40% higher than in the culture broth. Fungicidal activity was manifested at the later stages of the lactobacilli growth. The most active strains can be recommended as probiotic cultures with metabolic properties suitable for inclusion in complex starter cultures when creating functional food and pharmaceutical products.
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Stoyanova et al. (2023) studied this question.
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