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Journal of Environmental and Public Health
Volume 2009 (2009), Article ID 678495, 6 pages
Research Article

Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

1Laboratoire de Bio-Ressources Naturelles Locales, Université Hassiba Ben Bouali de Chlef, 02000 Chlef, Algeria
2Laboratoire de Procédés Biologiques, Génie Enzymatique et Microbien (ProBioGEM) IUT A/Polytech'Lille, Université de Lille 1-Sciences et Technologies, Avenue Langevin, 59655 Villeneuve d'Ascq Cedex, France

Received 23 December 2008; Revised 14 May 2009; Accepted 15 June 2009

Academic Editor: Benny C. Zee

Copyright © 2009 Abdelkader Mezaini et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria. Streptococcus thermophilus T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, by S. thermophilus T2 cells, was measured by the end of the late-log phase (90 AU ) with a bacteriocine production rate of 9.3 (AU ) . In addition, our findings showed that the bacteriocin, produced by S. thermophilus T2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.