Atividade antimicrobiana de bactérias ácido-lácticas isoladas de queijos de coalho artesanal e industrial frente a microrganismos indicadores Antimicrobial activity of lactic acid bacteria isolated from artisanal and industrial "coalho" cheese against indicator microorganisms

Quatro cepas de Lactobacillus spp. e duas cepas de Lactococcus spp. isoladas de queijos de coalho artesanal e industrial foram testadas quanto às suas atividades antimicrobianas. Observou-se atividade antagonista dessas bactérias ácido-lácticas frente a elas, a outras bactérias ácido-lácticas isoladas de queijo de coalho, aos patógenos isolados dos mesmos queijos e a cepas de patógenos de referência. Verificou-se diferença (P<0,05) entre as atividades antagonistas, exceto quando as próprias bactérias ácido-lácticas foram utilizadas como reveladoras. Lactobacillus spp. apresentaram as atividades antagonistas mais potentes.<br>Four strains of Lactobacillus spp. and two strains of Lactococcus spp. were isolated from artisanal and industrial "coalho" cheese and tested for inhibitory activity. It was observed antagonistic activity of the lactic acid bacteria against themselves and other lactic acid bacteria and pathogens isolated from the same cheese samples, as well as against pathogenic strains from other sources. Significant difference (P<0.05) was observed among the antagonistic activities, except when lactic acid bacteria were used as indicator. From the tested bacteria, Lactobacillus spp. showed the strongest antagonistic activity.