ANTAGONISTIC ACTIVITY OF LACTOBACILLI PROBIOTIC STRAINS IN CO-CULTIVATION

Abstract

SummaryAim. To investigate the antagonistic properties of multistrain compositions and consortia created on the basis of probiotic strains of bacteria of the genus Lactobacillus. Methods. A biocompatibility was investigated by co-cultivation of lactobacilli strains on MRS-agar medium. To create the compositions used separately grown daily broth cultures in certain proportions, to create consortia - strains of lactobacilli in the appropriate proportions were cultivated together in MRS broth during 24 h. The antagonistic activity of the created combinations against 10 test cultures was determined by the well-diffusion method. Results. According to the results of biocompatibility studies, strains of Lactobacillus spp. 175, M2 and M3 were selected. These strains were basis for creation 7 compositions and 7 consortia with certain ratios of broth cultures of these strains. Lactobacilli in the compositions show slightly better antimicrobial properties compared to consortia. The composition of Lactobacillus sp. M2 + Lactobacillus sp. M3 + Lactobacillus  sp. 175 in a ratio of 1: 2: 2 showed the best antagonistic activity against all test strains of microorganisms. Conclusions. Created on the basis of probiotic strains of Lactobacillus spp. 175, M2 and M3 compositions and consortia are strong antagonists of different test cultures. Manifestation of activity depends on the method of combining strains in combination, the best effect is achieved by growing each strain separately with subsequent mixing of broth cultures. The most antagonistically active is a composition based on broth cultures of Lactobacillus sp. M2 + Lactobacillus sp. M3 + Lactobacillus sp. 175 in a ratio of 1: 2: 2.