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KMID : 0525720190240040234
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Journal of Chitin and Chitosan
2019 Volume.24 No. 4 p.234 ~ p.238
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Antimicrobial Activity of Probiotic Strains Isolated from Sourdough Bread against Foodborne Pathogens
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Ryoo Jae-Eun
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Abstract
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This study aimed to evaluate the antimicrobial activity of potential probiotic strains isolated from sourdough bread. The antimicrobial effects of Lactobacillus acidophilus ADH, Bifidobacterium longum B6, Bifidobacterium animalis, Lactobacillus rhamnosus GG, Bifidobacterium bifidum A, Bifidobacterium sanofi BL1, Lactobacillus paracasei ATCC 25598, and the isolated strains (SDB1, SDB2, and SDB3) against indicator bacteria, Salmonella Typhimurium ATCC 19585, Staphylococcus aureus ATCC 13301, Aspergillus niger ATCC 22343 were determined using agar well diffusion assay and time-kill assay. The highest antimicrobial activities against S. Typhimurium were observed for SDB2(45%), B. animalis BB-12(65%), and L. rhamnosusGG(56%). In addition, L. rhamnosus GG(71%) and SDB3(57%) effectively inhibited the growth of S. aureus. The numbers of A. niger were reduced by more than 25% when incubated with L. paracasei and SDB3. This study suggested that the isolated potential probiotic strains can be used to ferment sourdough bread and possibly extend the shelf life.
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KEYWORD
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Sourdough, Lactobacillus, Bifidobacterium, Probiotic, Antimicrobial activity
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