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Table 2 The broth acidification rate by novel LAB strains isolated from silage growing in wells with 48-h old biofilms of pathogenic bacteria

From: Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

  Glucose Strains L. plantarum
AG 1
P. acidilactici
AG 8
L. plantarum
AG 9
L. plantarum
AG 10
L. plantarum
AG 15
L. fermentum
AG 16
L. plantarum
8PA3
ΔpH 2% LAB monoculture 3.4 ± 0.35* 3.2 ± 0.24* 3.4 ± 0.31* 3.6 ± 0.56* 3.3 ± 0.23* 3.2 ± 0.11* 2.3 ± 0.15
P. aeruginosa 2.5 ± 0.55 2.6 ± 0.22* 2.5 ± 0.54 2.5 ± 0.5 2.4 ± 0.39 3.1 ± 0.91* 2.4 ± 0.51
S. aureus 3.1 ± 0.21* 3.1 ± 0.14* 3.1 ± 0.21* 3.1 ± 0.23* 3.1 ± 0.23* 3.2 ± 0.25* 2.8 ± 0.25
E. coli 2.0 ± 0.11 2.0 ± 1.08 2.0 ± 1.10 2.0 ± 1.15 2.0 ± 1.15 1.8 ± 1.44 1.8 ± 1.11
B. cereus 3.3 ± 0.18* 3.4 ± 0.23* 3.2 ± 0.25* 3.1 ± 0.06* 3.1 ± 0.09 3.4 ± 0.50* 2.9 ± 0.41
0.2% LAB monoculture 2.5 ± 0.34* 2.0 ± 0.53* 2.2 ± 0.46* 1.8 ± 0.27* 2.2 ± 0.38* 2.2 ± 0.62* 1.2 ± 0.25
P. aeruginosa 0.8 ± 0.79 1.0 ± 0.76* 0.2 ± 0.38 0.1 ± 0.88 1.0 ± 0.86* 1.0 ± 0.88* 0.7 ± 0.43
S. aureus 1.7 ± 0.64* 1.6 ± 0.47* 1.7 ± 0.52* 1.7 ± 0.66* 1.7 ± 0.64* 1.6 ± 0.54* 0.6 ± 0.30
E. coli 0.5 ± 0.68 0.1 ± 0.50 0.4 ± 0.37 0.5 ± 0.64* 0.6 ± 0.80* 0.3 ± 0.56 0.2 ± 0.62
B. cereus 0 0 0 0 0 0 0
ΔTTA 2% LAB monoculture 2.2 ± 0.63* 1.5 ± 0.43* 1.7 ± 0.65* 2.3 ± 0.87* 1.8 ± 0.57* 1.3 ± 0.23* 1.1 ± 0.01
P. aeruginosa 0.3 ± 0.12 0.3 ± 0.10 0.3 ± 0.09 0.3 ± 0.05 0.3 ± 0.07 0.6 ± 0.03* 0.3 ± 0.04
S. aureus 1.1 ± 0.21* 1.3 ± 0.18* 1.5 ± 0.65* 1.1 ± 0.21* 1.1 ± 0.21* 1.3 ± 0.34* 0.5 ± 0.02
E. coli 0.7 ± 0.20 0.5 ± 0.15 0.5 ± 0.08 0.6 ± 0.09 0.6 ± 0.06 0.6 ± 0.06 0.6 ± 0.01
B. cereus 1.3 ± 0.25* 1.3 ± 0.31* 1.5 ± 0.74* 1.3 ± 0.21* 1.4 ± 0.21* 1.4 ± 0.76* 0.7 ± 0.03
0.2% LAB monoculture 0.31 ± 0.11 0.30 ± 0.10 0.31 ± 0.08 0.30 ± 0.05 0.27 ± 0.03 0.25 ± 0.05 0.31 ± 0.06
P. aeruginosa 0.03 ± 0.01 0.03 ± 0.01 0.05 ± 0.02 0.03 ± 0.01 0.02 ± 0.01 0.03 ± 0.02 0.01 ± 0.02
S. aureus 0.05 ± 0.01 0.01 ± 0.01 0.05 ± 0.01 0.02 ± 0.02 0.05 ± 0.03 0.05 ± 0.02 0.02 ± 0.01
E. coli 0.08 ± 0.01 0.50 ± 0.01 0.52 ± 0.01 0.5 ± 0.02 0.07 ± 0.02 0.23 ± 0.02 0.28 ± 0.09
B. cereus 0.02 ± 0.01 0.05 ± 0.01 0.05 ± 0.01 0.03 ± 0.01 0.05 ± 0.02 0.05 ± 0.01 0.01 ± 0.02
  1. Suspensions of LAB (107 CFU/mL) in MRS broth without sorbic acid were added into the wells with 48-h old biofilms pre-formed by pathogenic bacteria and incubation was continued for the next 24 h. ΔpH and ΔTTA were calculated as a difference between initial and final values. The Total Titratable Acidity (TTA) is expressed as mL of 0.1 M NaOH as required to achieve the final pH of 8.2
  2. * denotes statistically significant difference with probiotic strain L. plantarum 8PA3 (p < 0.05)