Agricultural Academy

One of the requirements for a strain to be included in the composition of probiotic preparations is to exhibit antimicrobial activity against pathogenic microorganisms. The antimicrobial action of the strain Lactobacillus plantarum X2, isolated from naturally fermented sourdough, against pathogens is examined through co-cultivation of the Lactobacillus strain and each of the pathogens included in the study. The pathogenic microorganisms included in the present research are Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Salmonella abony NTCC 6017, Salmonella sp., Staphylococcus aureus ATCC 25293. It is observed that during separate cultivation of Lactobacillus plantarum X2 and each of the pathogens both Lactobacillus plantarum X2 and the pathogen accumulate high concentrations of viable cells. During co-cultivation Lactobacillus plantarum X2 maintains a high concentration of viable cells, while the number of living cells of the pathogen is reduced. The degree of reduction of the cells of the pathogen is strain specifi c and is partially due to the changes in the acidity of the medium as a result of the production of acids by Lactobacillus plantarum X2