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

  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)