ABSTRACT
References ......................................................................................................................1381
5.1 MICROBIAL ANTAGONISM
The concept of microbial antagonism or microbial interference has been known for a long time, even before other common food preservation methods (i.e., canning or refrigeration) were established. Microbial antagonism is the inhibition of undesired or pathogenic microorganisms caused by competition for nutrients, and by the production of antimicrobial metabolites (68,77,79,82,85,163). Pure cultures of lactic acid bacteria (LAB) have been used since the beginning of the twentieth century as starter cultures in fermented food products. Metabolism of these cultures may contribute in a number of different ways to the control of pathogens and the extension of the shelf life as well as modification of the sensory attributes of the food product (68,77,82,85). Antagonism between two different species or genera of microorganisms takes place when they compete for a common niche, or when one of the microorganisms produces an antagonistic extracellular agent or modifies the environment such that the other is inhibited (79,107,172).
