Vedecký časopis

54 2015

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2015

Klapáčová, L. – Greif, G. – Greifová, M. – Tomáška, M. – Hanuš, O. – Dudriková, E.
Antimicrobially active lactobacilli from goats’ milk that do not produce biogenic amines
Journal of Food and Nutrition Research, 54, 2015, č. 3, s. 270-274

Lýdia Klapáčová, Department of Hygiene and Food Industry Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia. E-mail: klapacol@gmail.com

Received 28 November 2014; 1st revised 29 December 2014; 2nd revised 22 January 2015; accepted 26 January 2015; published online 23 April 2015.

Súhrn: Strains of lactobacilli isolated from goats’ milk, namely, Lactobacillus casei 21L10, Lactobacillus johnsonii KB2-1 and Lactobacillus plantarum 25/1L, were tested for antimicrobial activity and production of biogenic amines. Lb. johnsonii KB2-1 accumulated hydrogen peroxide (6.29 mg·ml-1). No strain produced acetic acid. Strains Lb. casei 21L10 and Lb. johnsonii KB2-1 converted glucose into lactic acid at highest levels (19.84 g·l-1 and 19.89 g·l-1, respectively) after 48 h of cultivation, but specific production rates were the highest for Lb. johnsonii KB2-1 (1.42 g·l-1·h-1) and Lb. plantarum 25/1L (1.50 g·l-1·h-1). Lb. johnsonii KB2-1 and Lb. plantarum 25/1L were more efficient producers of phenyllactic acid (116.63 mg·ml-1 and 108.40 mg·ml-1, respectively) than Lb. casei 21L10 (66.43 mg·ml-1) after 72 h of cultivation. All strains considerably inhibited undesirable moulds, and Lb. casei 21L10 and Lb. plantarum 25/1L even more significantly inhibited undesirable and pathogenic bacteria. None of the strains produced putrescine, tyramine or histamine, while cadaverine was produced only by Lb. johnsonii KB2-1 on a low level (8.47 mg·l-1). Antimicrobial effects of these lactobacilli, which produce low amounts of biogenic amines, may prevent formation of biogenic amines by contaminating microorganisms in milk processing.

Kľúčové slová: lactobacilli; goats’ milk; antimicrobial activity; lactic acid; phenyllactic acid; hydrogen peroxide; biogenic amines

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