Antagonistic Action of Lactobacillus lactis toward Salmonella spp. and Escherichia coli O157:H7 during Growth and Refrigerated Storage

$37.00 plus tax (Refund Policy)

Buy Article:


Cells of Lactobacillus lactis were added to trypticase soy broth that contained cells of Escherichia coli O157:H7 or cells of Salmonella spp. in order to determine if L. lactis inhibited the pathogens. The inhibition of all pathogens was examined during growth at 37°C for 24 h. Inhibition of Salmonella spp. was also examined at refrigeration temperatures (6°C) for 5 days. One strain each of E. coli O157:H7, Salmonella Typhimurium, and Salmonella Enteritidis was examined. E. coli was enumerated on violet red bile agar, and Salmonella spp. were enumerated on brilliant green agar. In all experiments at 37°C, the L. lactis completely inhibited all pathogens, producing numbers that were not detectable after 24 h of incubation. There were significant (P > 0.05) increases in numbers of the pathogens in the control samples containing no L. lactis. There were significant (P < 0.05) declines in the pH of both control and L. lactis inoculated samples. There was a significantly (P < 0.05) larger decline in the pH of samples inoculated with L. lactis. Interaction studies with pH-neutralized broth indicated that acid production by L. lactis was primarily responsible for the inhibition. Numbers of Salmonella spp. incubated at 6 C did not decline significantly (P > 0.05) for control or inoculated samples, which suggests that this strain of L. lactis does not inhibit Salmonella spp. at refrigeration temperatures. Additionally, there were no significant (P > 0.05) changes in pH or in numbers of L. lactis during refrigerated storage.

Document Type: Research Article

Affiliations: Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583-0919, USA

Publication date: November 1, 1999

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: or Web site:
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content



Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more