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
Summary:
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.
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