Serna-Cock Liliana, Rojas-Dorado María, Ordoñez-Artunduaga Diana, García-Salazar Angela, García-González Estefanía, Aguilar Cristobal N
Faculty of Engineering and Administration, Universidad Nacional de Colombia, Carrera 32 12-00, vía. Candelaria, Palmira, Valle del Cauca, Colombia.
Food Research Departament, School of Chemistry, Universidad Autónoma de Coahuila, Mexico.
Heliyon. 2019 Sep 13;5(9):e02448. doi: 10.1016/j.heliyon.2019.e02448. eCollection 2019 Sep.
is a pathogen difficult to control, due to its resistance to extreme conditions. The antimicrobial activity of a mixture of metabolites produced by lactic acid bacteria was evaluated against . Bacterial combined cultures in 1:1 ratio of and (treatment LP + WC) and mixtures in ratio 1:1:1 of and , (treatment (LB + LP + WC) were grown by discontinuous fermentation, at 32 °C for 48 h. At 1, 2, 6, 12, 24 and 48 h of fermentation, samples were taken, the biomass was separated from the metabolites, and the antimicrobial activity of the metabolites was measured against . For comparison, experimental data published in the literature corresponding to monocultures of (L.B), (LP) and (WC) were used. The antimicrobial activity was measured by a surface diffusion technique using absorbent paper discs impregnated with 60 μl from each metabolite and placed on the TSA agar surface (36 °C, 24 h). The metabolites from the microbial mixtures showed statistical differences with respect to their respective monocultures. With the treatment (LP + WC) an inhibition diameter of 2.54 cm was obtained at 12 h of fermentation, this value was higher than those obtained in the monoculture LP (2.19 cm), and WC (2.44 cm), during the same period. In the mixture (LB + LP + WC) during the first 12 h of fermentation, the antimicrobial activity was higher (2.12-2.28 cm) than the antimicrobial activity of the monoculture LB (1.66-2.23 cm). The use of metabolites from the co-culture of and under the evaluated conditions, potentiate the antimicrobial activity of against therefore, they are promising in bio-preservation.
由于其对极端条件具有抗性，所以是一种难以控制的病原体。评估了乳酸菌产生的代谢产物混合物对……的抗菌活性。以1:1比例的……和……（处理LP + WC）以及以1:1:1比例的……、……和……（处理（LB + LP + WC））的细菌联合培养物通过间断发酵在32°C下培养48小时。在发酵的1、2、6、12、24和48小时时取样，将生物质与代谢产物分离，并测量代谢产物对……的抗菌活性。为作比较，使用了文献中发表的对应于……（L.B）、……（LP）和……（WC）单培养物的实验数据。通过表面扩散技术测量抗菌活性，使用浸有每种代谢产物60微升的吸水纸圆盘并放置在TSA琼脂表面（36°C，24小时）。微生物混合物的代谢产物与其各自的单培养物相比显示出统计学差异。对于处理（LP + WC），在发酵12小时时获得的抑菌圈直径为2.54厘米，该值高于同期在单培养物LP（2.19厘米）和WC（2.44厘米）中获得的值。在混合物（LB + LP + WC）发酵的前12小时内，抗菌活性高于单培养物LB（1.66 - 2.23厘米）的抗菌活性（2.12 - 2.28厘米）。在评估条件下使用……和……共培养的代谢产物，增强了……对……的抗菌活性，因此，它们在生物保鲜方面很有前景。
