In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, by S. thermophilus T2 cells, was measured by the end of the late-log phase (90 AU ml−1) with a bacteriocine production rate of 9.3 (AU ml−1) h−1. In addition, our findings showed that the bacteriocin, produced by S. thermophilus T2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.
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机译：在本研究中，研究了从传统奶酪中分离出的20种乳酸菌的抗菌作用。 6株分离株对革兰氏阳性菌具有抗菌作用。嗜热链球菌T2菌株显示出对革兰氏阳性细菌的宽抑制谱。生长和细菌素生产曲线表明，嗜热链球菌T2细胞的最大细菌素生产是在对数后期（90 AU ml-1）结束时测得的，细菌素生产速率为9.3（AU ml-1） h-1。此外，我们的研究结果表明，嗜热链球菌T2产生的细菌素在很宽的pH范围内（4-8）稳定。这表明这种细菌素可用于酸性和非酸性食品。这项初步工作显示了潜在的乳酸菌可用于提高传统发酵食品的安全性。
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