Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria 

Jagoda Šušković*, Blaženka Kos, Jasna Beganović, Andreja Leboš Pavunc, Ksenija Habjanič and Srećko Matošić

Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia

Article history:

Received February 11, 2010
Accepted May 19, 2010

Key words:

antimicrobial activity, bacteriocins, lactic acid bacteria, probiotics, starter cultures


The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocins of lactic acid bacteria, primarily used as biopreservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problem is an application of probiotics for different gastrointestinal and urogenital infection therapies.


*Corresponding author: 
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