Perspective of using new strains of lactic acid bacteria for biopreservation

Abstract

The strains of lactic acid bacteria (LAB) exhibiting antimicrobial activity against the spore-forming microflora of dairy and meat products have been isolated from salted cheese and researched. Decrease of general contamination in the technology of processed cheese production has been observed when 0.5–1% solutions of purified supernatants of L. acidophilus 1991 and P. pentosus 28 were used. Employment of purified supernatants of L. acidophilus 1991, L. plantarum 109 in meat stuff also caused decrease in the level of common contamination as compared with control samples. It can be concluded that the isolated strains can be properly used in the technologies of processed cheese and meat stuff production. © 2010 Taylor and Francis Group, LLC.