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Lactic acid bacteria isolated from Brazilian Minas artisanal cheeses and their in vitro antagonisms against Mycobacterium bovis BCG
Author(s) -
Oliveira Letícia Goulart,
Silva Gabriela Oliveira E,
Barbosa Cosme Damião,
Sant'Anna Felipe Machado,
Castro Renata Dias,
Figueiredo Naiara Chaves,
Nunes Álvaro Cantini,
Lage Andrey Pereira,
Souza Marcelo Resende
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12540
Subject(s) - mycobacterium bovis , lactic acid , bacteria , microbiology and biotechnology , food science , raw milk , mycobacterium tuberculosis , biology , in vitro , tuberculosis , medicine , biochemistry , pathology , genetics
The consumption of raw milk and its products is a risk factor associated with zoonotic tuberculosis. Lactic acid bacteria ( LAB ) show inhibitory activity against Mycobacterium bovis , the causative agent of tuberculosis. The aim of this study was to assess the in vitro antagonistic activity of LAB from Brazilian Minas artisanal cheese against M. bovis bacillus Calmette‐Guérin ( BCG ). Nine LAB were tested against M. bovis BCG in five in vitro antagonistic assays. Four lactobacilli gave the best results in all the experiments. This could be due to their growth rate, acid and bacteriocin production. In conclusion, LAB are capable of inhibiting M. bovis BCG viability.