[Inhibitory capacity of Lactobacillus spp. against pathogens involved in foodborne diseases]

Rev Argent Microbiol. 2017 Apr-Jun;49(2):174-177. doi: 10.1016/j.ram.2016.10.005. Epub 2017 Mar 24.
[Article in Spanish]


The genus Lactobacillus daily generates a growing interest among microbiologists and technologists, who try to discover new biotechnological applications and probiotic properties. The main goal of this study was to evaluate the inhibitory capacity of Lactobacillus spp. against pathogens (Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus) involved in foodborne diseases. For this purpose, samples were collected at different stages of the pork production chain. Seventy eight bacterial strains were isolated. Twenty seven (27) of these strains (37.18%) had genotypic and phenotypic characteristics corresponding to Lactobacillus spp. whereas 85.18% of them showed inhibitory capacity. These data showed that the studied strains represent a potential alternative to inactivate foodborne pathogens and thus provide safe food to consumers.

Keywords: Enfermedades de trasnsmisión alimentaria; Foodborne diseases; Lactobacillus; Pathogens; Patógenos; Probiotic; Probióticos.

MeSH terms

  • Escherichia coli O157
  • Food Microbiology*
  • Foodborne Diseases* / prevention & control
  • Humans
  • Lactobacillus*
  • Probiotics
  • Salmonella