EVALUATION OF ANTIMICROBIAL ACTIVITY OF Streptococcus thermophilus, Lactobacillus viridescens AND Lactobacillus sakei

Bacteriocins are peptides, synthesized on the ribosome of bacteria that show specific antimicrobial activity against a range of bacteria. Among the bacteria producing bacteriocin, the lactic acid bacteria have special emphasis for producing bacteriocins that are not toxic and are easily broken in the mammalian stomach. Therefore, this study evaluated the potential of strains of Streptococcus thermophilus, Lactobacillus viridescens, Lactobacillus sakei for the production of bacteriocins. Fermentations were performed in de Man, Rogosa and Sharpe (MRS) broth. After this, the broth was done lyophilization, being subsequently evaluated the inhibitory potential compared lyophilized and non lyophilized broth by the diffusion method on agar plates, where it was found inhibitory effect compared to the pathogenic microorganisms Escherichia coli and Staphylococcus aureus. The results confirmed the potential of lactic acid bacteria tested for the production of bacteriocins with inhibitory effects against the tested pathogenic microorganisms.