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Antibiosis by Lactic Culture Bacteria¹

Purdue University, West Lafayette 47907

ABSTRACT

INTRODUCTION

Antibiosis is an antagonistic association between microorganisms to the detriment of one of them. From the standpoint of dairy products and their manufacture, antibiosis is beneficial in some instances but detrimental in others. If an association results in inhibition of a pathogen or of an organism capable of spoiling dairy products, antibiosis would be beneficial. However, if the association prevents growth of desirable organisms, it would be detrimental. Streptococcus cremoris, Streptococcus lactis, Leuconostoc cremoris, and Streptococcus lactis subsp. diacetylactis are the microorganisms commonly in lactic cultures, and all of these organisms are capable of inhibiting some bacteria.

EARLY OBSERVATIONS OF ANTIBIOSIS

Retardation of the growth of Lactobacillus bulgaricus by S. lactis was noted by Rogers (33). His research indicated that some strains of S. lactis inhibited the growth of L. bulgaricus more than others. Dead cells of S. lactis were not inhibitory, but heating a substrate in which S. lactis had grown did not destroy the inhibitory agent. The inhibitory substance was soluble and diffused through a collodion membrane.

¹ Journal Paper No. 6475.

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