Antimicrobial activity of lactic acid bacteria in rope producing strains of Bacillus from wheat bread
Keywords:
lactic acid bacteria, Bacillus counts, dough, bread and rope spoilageAbstract
Contamination of bread by Bacillus species is a serious problem for the health of consumers, especially in the summer. A new way for preventing the growth of pathogenic bacteria is the use of bacterial interactions and its antimicrobial activities. The aim of this work is to detect Lactic acid bacteria produced antimicrobial substances that are effective against undesirable microbes. Flour samples of wheat varieties from Afghanistan (Lalmi-4 and Mazar-99) were collected in order to evaluate the antimicrobial activity of Femilex® (Lactic acid) and Lactobacillus species (isolated from kefir) against Bacillus strains. Counting of colony forming units (CFU) has been used as a traditional method to quantify Bacillus populations. The use of Lactic acid bacteria in biopreservation has great potential. The ability of Lactic acid bacteria to produce antimicrobial compounds such as nisin, which has the potential to inhibit the germination and growth of Bacillus species that cause food poisoning, is the reason for the preservation of these bacteria. The use of a medical product Femilex (Lactic acid) and Lactobacillus species originally isolated from kefir showed positive effect to prevent rope spoilage in bread.
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