Inhibitory Effect of Thermotolerant Lactic Acid Bacteria on the Growth of Bacillus cereus, Staphylococcus aureus, Salmonella enteritidis and Vibrio parahaemolyticus

Atchara Lapmak [a], Sumana Kumpai [b] and Abhinya Plikomol*[b]
* Author for corresponding; e-mail address: -
Volume: Vol.28 No.2 (DECEMBER 2001)
Opinion
DOI:
Received: 4 May 2001, Revised: -, Accepted: 5 October 2001, Published: -

Citation: Lapmak A., Kumpai S. and Plikomol A., Inhibitory Effect of Thermotolerant Lactic Acid Bacteria on the Growth of Bacillus cereus, Staphylococcus aureus, Salmonella enteritidis and Vibrio parahaemolyticus, Chiang Mai Journal of Science, 2001; 28(2): 119-124.

Abstract

Isolation and selection of thermotolerant lactic acid bacteria (LAB) from fermented foods, silage, decaying vegetables and fruits were conducted. One-hundred-twenty-four isolate was obtained by screening on de Man Rogossa Sharpe (MRS) and M17 media containing bromocresol green as an indicator at 45° C. Culture filtrates were screened by agar spot test, paper disc and well diffusion methods for an inhibitory effects on Bacillus cereus, Staphylococcus aureus, Salmonella enteritidis and Vibrio parahaemolyticus. Of thirty five positive isolates, four isolates, A7, A15/1, A65/1 and A94/2, were found to have inhibitory activities against at least three of the test organisms. The culture filtrate of isolate A15/1, isolated from Thai fermented sausage, inhibited B. cereus, Staph. aureus and S. enteritidis. The culture filtrate of isolate A7, isolated from fermented pork, inhibited the growth of B. cereus, Staph. aureus and V. parahaemolyticus. Concentrated culture filtrate with ammonium sulfate of the isolate A7 inhibited B. cereus and Staph. aureus and the activity remained after treatment at 100° C for 10 minutes. The associative cultures between selected isolates of lactic acid bacteria and Staph. aureus were performed. After 24 hours incubation at 37° C, the isolate A7 inhibited Staph. aureus by 78.7%. The isolates A7 and A15/1 were identified as Pidiococcus spp.

Keywords: lactic acid bacteria, bacteriocin, antimicrobial activity

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