Screening of Antagonistic Activity of Lactic Acid Bacteria Strains in relation to Candida scotti for Optimal Conservation of Plant Juices

Abstract

In a model experiment on juices of legumes with nine strains of lactic acid bacteria (LAB) of the genus Lactobacillus isolated from aboveground parts of the vegetating leguminous plants (RS1, RS3, RS4), their rhizosphere (RS5), plant juices (RS6 and RS7), and a corn silage (RS2), and also with the collection strain of Lactobacillus plantarum BS933 and commercial strain Streptococcus faecium 500, joint cultivation with Candida scotti was carried out. Change of standard indicators, such as PH of the medium, the ratio of lactic acid to fatty acid homologues, and microflora analysis of the juice demonstrated that yeast actively competes with LAB for nutrients in the environment and possesses an antibacterial effect that leads to silage deterioration. The results showed that only certain Lactobacillus strains (3 of 8) and also S. faecium 500 are capable of resisting negative consequences of yeast activity during conservation of plant juices.