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Digital Library

of the European Council for Modelling and Simulation

 

Title:

Kinetics Of Microbial Inactivation Of Human Pathogens By Biological Factors

Authors:

Georgi Kostov, Rositsa Denkova-Kostova, Vesela Shopska, Zapryana Denkova, Bogdan Goranov, Desislava Teneva

Published in:

 

 

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

 

Citation format:

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

DOI:

https://doi.org/10.7148/2020-0153

Abstract:

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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