This study assessed the antagonistic activity of fruit-derived lactic acid bacteria (LAB) strains against food-related bacteria and the effects of the highest organic acids LAB producers on the survival of Listeria monocytogenes and Salmonella Enteritidis PT4 in cheese and chicken meat, respectively. The production of organic acids by the Lactobacillus strains in the tested food matrices was also monitored. All tested LAB strains showed antagonistic activity in vitro on the growth of pathogenic or spoiling food-related bacteria, particularly on L. monocytogenes and/or S. Enteritidis PT4, through the action of non-proteinaceous substances. The highest amounts of acetic and lactic acid were detected in cell free culture supernatants of L. paracasei 108 and L. plantarum 201. In “Minas Frescal” cheese, L. plantarum 49 and L. paracasei 108 decreased the counts of L. monocytogenes, and L. plantarum 201 showed bacteriostatic effects on this pathogen over time. L. paracasei 108 decreased the counts of S. Enteritidis PT4 in ground chicken breast; L. plantarum 49 and L. plantarum 201 failed to decrease the counts of this pathogen. Decreases in counts of L. monocytogenes or S. Enteritidis in “Minas Frescal” cheese and ground chicken breast, respectively, were related with increases in lactic and acetic acid contents and decreases in pH values. L. plantarum 49 and L. paracasei 108 could be used as biopreservation tools in cheese and chicken breast meat, respectively.

这项研究评估了水果派生的乳酸菌（LAB）菌株对食品相关细菌的拮抗活性，以及​​最高有机酸LAB生产者对单核细胞增生李斯特菌和肠炎沙门氏菌PT4在奶酪和鸡肉中存活的影响。还监测了在测试的食品基质中乳酸杆菌菌株产生的有机酸。所有测试的LAB菌株在体外均对病原性或变质食物相关细菌的生长具有拮抗活性，特别是对单核细胞增生李斯特菌和/或肠炎沙门氏菌具有抑制作用。PT4，通过非蛋白质物质的作用。在副干酪乳杆菌108和植物乳杆菌201的无细胞培养上清液中检测到最高量的乙酸和乳酸。在“ Minas Frescal”奶酪中，植物乳杆菌49和副干酪乳杆菌108减少了单核细胞增生李斯特菌的计数，L.plantarum和L. plantarum 201随着时间的推移对该病原体显示出抑菌作用。副干酪乳杆菌108减少了鸡胸肉中肠炎沙门氏菌PT4的数量；植物乳杆菌49和植物乳杆菌201未能减少该病原体的数量。减少“ Minas Frescal”奶酪和鸡胸肉中的单核细胞增生李斯特氏菌或肠炎沙门氏菌分别与乳酸和乙酸含量的增加以及pH值的降低有关。植物乳杆菌49和副干酪乳杆菌108可以分别用作奶酪和鸡胸肉中的生物保存工具。