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Antimicrobial activity of Lactobacillus acidophilus

Jagoda Šušković   ORCID icon ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Maša Krobot
Milena Mehak
S. Matošić

Puni tekst: hrvatski, pdf (2 MB) str. 95-106 preuzimanja: 413* citiraj
APA 6th Edition
Šušković, J., Krobot, M., Mehak, M. i Matošić, S. (1993). Antimikrobna aktivnost Lactobacillus acidophilus. Mljekarstvo, 43 (2), 95-106. Preuzeto s
MLA 8th Edition
Šušković, Jagoda, et al. "Antimikrobna aktivnost Lactobacillus acidophilus." Mljekarstvo, vol. 43, br. 2, 1993, str. 95-106. Citirano 25.11.2020.
Chicago 17th Edition
Šušković, Jagoda, Maša Krobot, Milena Mehak i S. Matošić. "Antimikrobna aktivnost Lactobacillus acidophilus." Mljekarstvo 43, br. 2 (1993): 95-106.
Šušković, J., et al. (1993). 'Antimikrobna aktivnost Lactobacillus acidophilus', Mljekarstvo, 43(2), str. 95-106. Preuzeto s: (Datum pristupa: 25.11.2020.)
Šušković J, Krobot M, Mehak M, Matošić S. Antimikrobna aktivnost Lactobacillus acidophilus. Mljekarstvo [Internet]. 1993 [pristupljeno 25.11.2020.];43(2):95-106. Dostupno na:
J. Šušković, M. Krobot, M. Mehak i S. Matošić, "Antimikrobna aktivnost Lactobacillus acidophilus", Mljekarstvo, vol.43, br. 2, str. 95-106, 1993. [Online]. Dostupno na: [Citirano: 25.11.2020.]

Lactobacillus acidophilus is often mentioned as beneficial dietary adjunct. This organism possesses characteristics which permit its survival and growth in the intestinal tract. L. acidophilus has received most attention in being inhibitory toward the commonly known foodborne pathogens. The effect of different growth media on antimicrobial activity of L. acidophilus was examined in this paper. MRS and APT media with and without chalk (to bind accumulated lactic acid) were used for the growth of L. acidophilus. Culture broth, cell free supernatant and dialysate from L. acidophilus were examined for antimicrobial activity against the enteropathogenic microorganisms (Staphylococcus aureus 3048, Staph, aureus K-144, Salmonella mumum Escherichia coli) and the spore-forming bacteria Bacillus subtilis and Bacillus cereus. The best growth and the highest antimicrobial activity were achieved in MRS medium, after 48 hours of cultivation. The most sensitive microorganisms, have been Salmonella mumum, Escherichia coli and Bacillus subtilis.

Ključne riječi
antibacterial activity of Lactobacillus acidophilus; L. acidophilus as dietary adjunct; bacteriocins; antibacterial substances

Hrčak ID: 95370



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