Skip to main content

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)