Efecto inhibidor de Lactobacillus casei 206/1 contra Escherichia coli O157:H7

through the study of cell death kinetics, we have analyzed the inhibiting effect of a lactobacillus casei strain isolated from a fermented meat product produced at the santa fe region in argentina, and of its cell-free supernatant (cfs), against three escherichia coli o157:h7 strains. the l. casei 206/1 strain was selected on the basis of results obtained in previous studies where using the agar spot technique, it was determined that cfs produced the greatest inhibitory effect over e. coli o157:h7. the studies of cell death kinetics showed a significant reduction of the e. coli o157:h7 strains tested, both in cocultures and in assays with cfs, and no viable bacteria were detected after 24-hours of incubation. these results show that lactic acid bacterial strains isolated from a determined regional ecosystem, can become a useful biotechnological tool for controlling e. coli o157:h7 in food.