Author(s)

Hongwei Li, Qilin Zhang

Corresponding Author

Qilin Zhang

Abstract

In our previous studies, Lactobacillus plantarum and Lactococcus genus, showed good antibacterial effects against Staphylococcus aureus, Salmonella choleraesuis, Escherichia coli, Shigella, Salmonella, S. enteritidis, and S. enteritidis subspecies isolated from the laboratory. However, antibacterial components of lactic acid bacteria against these key pathogenic bacteria such as S. aureus are not analyzed and speculated. In the current investigations, we tent to explore this question, and found that the active constituents of S. aureus were affected by the fermentation of lactic acid bacteria under different proteases and pH treatment. However, the bacteriostatic effect of the lactic acid bacteria fermentation liquid did not change significantly after heat treatment. It is speculated that the antibacterial active ingredient may be small peptides and organic acids in lactic acid bacteria, which has certain value for reducing the use of antibiotics and improving the quality and safety of pork foods.

Keywords

Lactic acid bacteria; Staphylococcus aureus; Bacteriostatic substance