Skip to main content

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

 GlucoseStrainsL. 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
ΔpH2%LAB monoculture3.4 ± 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. aeruginosa0.5 ± 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. aureus3.0 ± 0.623.0 ± 0.503.1 ± 0.523.0 ± 0.623.1 ± 0.513.1 ± 0.622.9 ± 0.23
E. coli2.6 ± 0.662.6 ± 0.752.6 ± 0.722.6 ± 0.652.6 ± 0.642.6 ± 0.612.3 ± 0.68
B. cereus3.6 ± 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 monoculture3.5 ± 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. aureus1.2 ± 0.281.2 ± 0.381.3 ± 0.171.1 ± 0.331.3 ± 0.050.9 ± 0.161.2 ± 0.28
E. coli0.5 ± 0.690.3 ± 0.421.0 ± 0.560.6 ± 1.160.9 ± 0.150.3 ± 0.370.3 ± 0.97
B. cereus0000000
ΔTTA2%LAB monoculture2.2 ± 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. aeruginosa0.9 ± 0.12*0.6 ± 0.090.8 ± 0.08*0.6 ± 0.340.7 ± 0.37*0.7 ± 0.36*0.1 ± 0.02
S. aureus1.1 ± 0.231.3 ± 0.161.5 ± 0.310.8 ± 0.421.4 ± 0.481.1 ± 0.391.5 ± 0.15
E. coli1.3 ± 0.22*1.0 ± 0.111.1 ± 0.131.3 ± 0.61*1.9 ± 0.13*1.5 ± 0.350.8 ± 0.13
B. cereus1.7 ± 0.41*1.5 ± 0.212.0 ± 0.56*1.7 ± 0.24*1.8 ± 0.28*2.0 ± 0.29*1.0 ± 0.08
0.2%LAB monoculture0.31 ± 0.110.27 ± 0.100.30 ± 0.020.32 ± 0.050.27 ± 0.030.25 ± 0.050.31 ± 0.06
P. aeruginosa0.04 ± 0.020.04 ± 0.020.01 ± 0.010.01 ± 0.010.04 ± 0.020.04 ± 0.020.04 ± 0.02
S. aureus0.00 ± 0.010.00 ± 0.010.00 ± 0.010.00 ± 0.010.00 ± 0.010.00 ± 0.010.05 ± 0.01
E. coli0.05 ± 0.010.00 ± 0.010.11 ± 0.010.05 ± 0.010.05 ± 0.010.00 ± 0.010.05 ± 0.01
B. cereus0.31 ± 0.050.30 ± 0.050.31 ± 0.040.30 ± 0.050.31 ± 0.050.31 ± 0.050.29 ± 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)