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Table 3 The broth‡ acidification rate in mixed cultures of novel LAB strains and 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

0.5 ± 0.27*

0.5 ± 0.67*

0.6 ± 0.35*

0.4 ± 0.19*

0.5 ± 0.5*

0.8 ± 0.52*

−0.3 ± 0.29

S. aureus

3.0 ± 0.62

3.0 ± 0.50

3.1 ± 0.52

3.0 ± 0.62

3.1 ± 0.51

3.1 ± 0.62

2.9 ± 0.23

E. coli

2.6 ± 0.66

2.6 ± 0.75

2.6 ± 0.72

2.6 ± 0.65

2.6 ± 0.64

2.6 ± 0.61

2.3 ± 0.68

B. cereus

3.6 ± 0.06*

3.8 ± 0.31*

3.7 ± 0.53*

3.7 ± 0.52*

3.7 ± 0.67*

4.0 ± 0.25*

2.9 ± 1.53

0.2%

LAB monoculture

3.5 ± 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

−0.3 ± 0.16

− 0.3 ± 0.15

−0.3 ± 0.02

− 0.2 ± 0.01

−0.3 ± 0.13

− 0.2 ± 0.37

−0.3 ± 0.11

S. aureus

1.2 ± 0.28

1.2 ± 0.38

1.3 ± 0.17

1.1 ± 0.33

1.3 ± 0.05

0.9 ± 0.16

1.2 ± 0.28

E. coli

0.5 ± 0.69

0.3 ± 0.42

1.0 ± 0.56

0.6 ± 1.16

0.9 ± 0.15

0.3 ± 0.37

0.3 ± 0.97

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*

0.1 ± 0.01

P. aeruginosa

0.9 ± 0.12*

0.6 ± 0.09

0.8 ± 0.08*

0.6 ± 0.34

0.7 ± 0.37*

0.7 ± 0.36*

0.1 ± 0.02

S. aureus

1.1 ± 0.23

1.3 ± 0.16

1.5 ± 0.31

0.8 ± 0.42

1.4 ± 0.48

1.1 ± 0.39

1.5 ± 0.15

E. coli

1.3 ± 0.22*

1.0 ± 0.11

1.1 ± 0.13

1.3 ± 0.61*

1.9 ± 0.13*

1.5 ± 0.35

0.8 ± 0.13

B. cereus

1.7 ± 0.41*

1.5 ± 0.21

2.0 ± 0.56*

1.7 ± 0.24*

1.8 ± 0.28*

2.0 ± 0.29*

1.0 ± 0.08

0.2%

LAB monoculture

0.31 ± 0.11

0.27 ± 0.10

0.30 ± 0.02

0.32 ± 0.05

0.27 ± 0.03

0.25 ± 0.05

0.31 ± 0.06

P. aeruginosa

0.04 ± 0.02

0.04 ± 0.02

0.01 ± 0.01

0.01 ± 0.01

0.04 ± 0.02

0.04 ± 0.02

0.04 ± 0.02

S. aureus

0.00 ± 0.01

0.00 ± 0.01

0.00 ± 0.01

0.00 ± 0.01

0.00 ± 0.01

0.00 ± 0.01

0.05 ± 0.01

E. coli

0.05 ± 0.01

0.00 ± 0.01

0.11 ± 0.01

0.05 ± 0.01

0.05 ± 0.01

0.00 ± 0.01

0.05 ± 0.01

B. cereus

0.31 ± 0.05

0.30 ± 0.05

0.31 ± 0.04

0.30 ± 0.05

0.31 ± 0.05

0.31 ± 0.05

0.29 ± 0.05

  1. ‡ Mixed suspensions of LAB and pathogenic bacteria (107 CFU/mL each) in MRS broth without sorbic acid were grown for 48 h. ΔpH and ΔTTA were calculated as a difference between initial and final values. Total Titratable Acidity (TTA) is expressed as mL of 0.1 M NaOH needed to achieve the final pH of 8.2
  2. * denotes statistically significant difference with probiotic strain L. plantarum 8PA3 (p < 0.05)
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BMC Microbiology

ISSN: 1471-2180

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