Antimicrobial Activities and Biopreservation Potential of Lactic Acid Bacteria (LAB) from Raw Buffalo () Milk.

The aim of this study was to investigate the antimicrobial and biopreservation potential of lactic acid bacteria. The potential probiotic culture inhibited the growth of gram-positive and gram-negative foodborne pathogens in agar spot assay with inhibition zones ranging from 10 to 21 mm in diameter. The strains showed coaggregation capabilities ranging from 7 to 71% with tested food pathogens including , , , and subsp. serovar Typhimurium. The effect of cell-free supernatants on the release of 260 nm absorbing material, especially nucleic acids, was evaluated and indicated the antagonistic activity on foodborne pathogens, the highest being against (3.77) and (3.86) after 60 min. The effect of cell-free supernatant (CFS) on the growth of pathogens showed that 11 and 93 had the highest inhibitory activity against tested strains. The biopreservation assay indicated that the potential probiotic strains 11 (BT), 19, 42, 60, 93, and 112 were effective in reducing the population in raw buffalo milk. Complete inhibition was observed after 6-8 days. This study showed that probiotic LAB from buffalo milk have antimicrobial and biopreservation potential; these strains have the potential to be utilized as biopreservative agents in food products.