Title:
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Kinetics Of Microbial
Inactivation Of Human Pathogens By Biological Factors
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Authors:
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Georgi Kostov,
Rositsa Denkova-Kostova, Vesela Shopska, Zapryana Denkova, Bogdan Goranov, Desislava Teneva
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Published in:
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2020). ECMS 2020 Proceedings
Edited by: Mike Steglich, Christian Muller, Gaby
Neumann, Mathias Walther, European Council for Modeling and Simulation.
DOI: http://doi.org/10.7148/2020
ISSN:
2522-2422 (ONLINE)
ISSN:
2522-2414 (PRINT)
ISSN:
2522-2430 (CD-ROM)
ISBN: 978-3-937436-68-5
ISBN: 978-3-937436-69-2(CD)
Communications of the ECMS , Volume 34, Issue 1, June 2020,
United Kingdom
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Citation
format:
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Georgi Kostov, Rositsa
Denkova-Kostova, Vesela Shopska, Zapryana Denkova, Bogdan Goranov, Desislava Teneva (2020). Kinetics Of Microbial Inactivation Of
Human Pathogens By Biological Factors, ECMS
2020 Proceedings Edited By: Mike Steglich,
Christian Mueller, Gaby Neumann, Mathias Walther European Council for
Modeling and Simulation. doi:
10.7148/2020-0153
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DOI:
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https://doi.org/10.7148/2020-0153
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Abstract:
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The
antimicrobial activity of various lactic acid bacteria is an important
characteristic for their incorporation in the composition of probiotic preparations and functional foods. The purpose
of the present work was to present a mathematical approach to determine the
kinetics of antimicrobial action of probiotic
lactic acid bacteria Lactobacillus plantarum BZ1,
Lactobacillus plantarum BZ2 and Lactobacillus plantarum BZ3 when co-cultured with the pathogenic
microorganisms Staphylococcus aureus ATCC 25093;
Staphylococcus aureus ATCC 6538P; Salmonella sp. (clinical
isolate), Salmonella abony NTCC 6017. The pathogen
inactivation was achieved by the antagonistic action of the lactic acid
bacteria strains, which is a biological factor of inactivation. Three kinetic
models to reveal different sides of the antagonism between beneficial lactic
acid bacteria and pathogenic microorganisms were used in the present work.
Only probiotic strains with good antimicrobial
activity against pathogenic microorganisms can be included in the composition
of starters for functional foods and beverages and probiotic
formulations so that upon consumption the selected lactobacilli strains could
execute their inherent role to restore and maintain the microbial balance in
the gastrointestinal tract.
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