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Journal of Dairy Science Vol. 74 No. 4 1145-1150
© 1991 by American Dairy Science Association ®
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Inhibition of Clostridium tyrobutyricum by Bacteriocin-Like Substances Produced by Lactic Acid Bacteria

Dominique Thuault 1, Emile Beliard 1, Joëlle Le Guern 1, and Claude-Marcel Bourgeois 1

1 Association pour le Développement de la Recherche Appliquée, aux Industries Agricoles et Alimentaires, 6, rue de I'Université BP 313, 29191 Qulmper Cedex, France

Lactic acid bacteria were selected for their inhibitory activity against Clostridium tyrobutyricum under conditions that eliminate the effects of lactic acid and hydrogen peroxide. Four strains were isolated belonging to the species Lactococcus lactis ssp. lactis. The sensitivity of the inhibitory substances to pronase and trypsine indicates that they are proteins or peptides different from nisin. Their resistance to phospholipase D indicates that they are also different from lactostrepcin. The inhibitory substances are produced during the exponential phase of growth. Their activity is bactericidal and directed toward some strains of Clostridium tyrobutyricum, Lactobacillus helveticus, and Streptococcus thermophilus, but strains used as dairy starters, Lactobacillus lactis, Streptococcus thermophilus, and Propionibacterium shermanii, are not all affected by the inhibition.

Key Words: Clostridium tyrobutyricum • lactic acid bacteria • inhibition • bacteriocin

Submitted on September 24, 1990
Accepted on October 26, 1990




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