Article| Volume 74, ISSUE 4, P1145-1150, April 1991

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Inhibition of Clostridium tyrobutyricum by Bacteriocin-Like Substances Produced by Lactic Acid Bacteria

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      Lactic acid bacteria were selected for their inhibitory activity against Clostridium tyrobutyricum under conditions that eliminate the effects of lactic acid and hydrogen peroxide. Four strains were isolated belonging to the species Lactococcus lactis ssp. lactis. The sensitivity of the inhibitory substances to pronase and trypsine indicates that they are proteins or peptides different from nisin. Their resistance to phospholipase D indicates that they are also different from lactostrepcin. The inhibitory substances are produced during the exponential phase of growth. Their activity is bactericidal and directed toward some strains of Clostridium tyrobutyricum, Lactobacillus helveticus, and Streptococcus thermophilus, but strains used as dairy starters, Lactobacillus lactis, Streptococcus thermophilus, and Propionibacterium shermanii, are not all affected by the inhibition.

      Key words

      Abbreviation Key:

      MMRS (modified MRS medium), RCM (reinforced clostridial agar medium)


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