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Selection of Bacteria Strains Antibacterial Lactic
ISSN: en
Publisher: author
Selection of Bacteria Strains Antibacterial Lactic
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Abstract
Thanks to their properties of acidification and production of polysaccharides, The lactic bacteria were often used  in co-cultures to introduce and / or improve the fermentation of numerous food [1]. However, One of the characteristics of the lactic bacteria which allows them to take place as bio-conservative is their production of antimicrobial molecules (bactériocine ) [1]. In order to demonstrate the inhibitory effect of these bacteria, we studied the antagonistic power of the ferment of orange pulp. Twenty strains of lactic bacteria belonging to such genera: Streptococcus, Lactobacillus, and Enterococcus, which were selected from orange pulp. The isolated strains were selected for their Strong bactericidal activities, In particular towards Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25921, Klebsiella pneumoniae and Morganella morganii. The obtained results show that the lactic acid production lowers the pH and create...
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International Category Code (ICC):
ICC-0202
Safaa El Khaddam
International Article Address (IAA):
IAA.ZONE/en8245en
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