ArticleFoods (Basel, Switzerland)2021
The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Effects of Co-Fermentation withFoods (Basel, Switzerland) · 2026Article
- Probiotic Potential and Genome-Based Characterization ofPharmaceutics · 2025Article
- Protease sensitivity and stress adaptation of bioactive peptide-producing lactic acid bacteria: functional implications for food biopreservation.BMC biotechnology · 2025Article
- Inhibitory efficacy, production dynamics, and characterization of postbiotics of lactic acid bacteria.BMC microbiology · 2025Article
- Susceptibility ofLife (Basel, Switzerland) · 2025Article
- Article
- Camel milkFrontiers in nutrition · 2025Article
- Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2023Review
- Lactic Acid Bacteria-Ensuring a Safe, Healthy Food Supply for Humankind since the Dawn of Our Civilization.Foods (Basel, Switzerland) · 2022Article
- Purification and characterization of a Metschnikowia pulcherrima killer toxin with antagonistic activity against pathogenic microorganisms.Archives of microbiology · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The aim of this study was to determine the impact of environmental conditions on the antimicrobial properties of 21 lactic acid bacteria strains in the selected indicator bacteria. To assess the antimicrobial activity of the whole bacteria culture (WBC), the agar well diffusion method was used. The interference of LAB strains with the growth of the selected indicator bacteria was evaluated by incubating co-cultures in the food matrix. Based on the conducted research, it was found that environmental conditions have a significant impact on the antimicrobial activity of lactic acid bacteria strains. The highest antimicrobial activity was recorded under optimal conditions for the development of LAB, the incubation time being different depending on the indicator strain used. The tested LAB strains were characterized by a high ability to inhibit indicator strains, especially in the food matrix. These results led us to further characterize and purify the antimicrobial compound produced by lactic acid bacteria taking into account changing environmental conditions.
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