Resumo

LOPEZ, Tomás et al. Growth inhibition of Escherichia coli and Staphylococcus aureus by lactic acid bacteria isolated from raw milk and Paraguay cheese. Rep. cient. FACEN [online]. 2021, vol.12, n.1, pp.3-9. ISSN 2222-145X.  https://doi.org/10.18004/rcfacen.2021.12.1.3.

Lactic acid bacteria (LAB) are microorganisms with great potential for biopreservation. They are known to produce a variety of antagonistic compounds, among them bacteriocins, and their antimicrobial potential is defined by the combined action of metabolites on non-desired bacteria. This work evaluates the antimicrobial activity of 8 strains of LAB isolated from raw milk and Paraguay cheese against E. coli and S. aureus by two methodologies: antibiograms and liquid medium assays. Both methodologies yielded growth inhibition against the pathogens. However, we found better results with the liquid medium assays.

Palavras-chave : LAB; dairy; biopreservation; antimicrobials; inhibition; pathogens.

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