Effect of pressurization on antibacterial properties of Lactobacillus strains

Abstract

The objective of the study was to determine the effect of high pressures on antibacterial properties of selected strains of the Lactobacillus species. Cultures of 22 strains were subjected to high-pressure treatment at 30, 60, 90, and 300 MPa/1 min/18 °C. The susceptibility of the bacteria pressurized at 30–90 MPa was diversified and depended on the strain and not on its species affiliation. When compared with pressures of 30–90 MPa, the pressure treatment at 300 MPa caused the inhibition of the acidifying activity of the strains analyzed. In turn, the pressures applied had no impact on the quantity of hydrogen peroxide synthesized. An increase in pressure was accompanied by a diminishing antibacterial activity of the investigated Lactobacillus strains.

Keywords:

• pressurization
• lactic acid bacterial
• antibacterial activity