Introduction: Increasing the shelf life of
foods without the addition of synthetic additives is a demand from both producers
and consumers. Spore-forming bacteria are a problem in the food industry. To
reduce their impact, it is necessary to use complex technologies, as well as
ingredients with antibacterial or antibiotic properties. The aim of this study was to develop initial
symbiotic combinations between lactic acid bacteria and berries to control food
quality. The relevant ability of lactic acid bacteria in the presence of berry
additives to inhibit the growth of Bacillus strains that degrade bakery
products and dairy products was investigated. The antibacterial effect of berries on the growth of Bacillus mesentericus was studied. Methods: In this study was used inhibition zone test,
also called Kirby-Bauer Test. The growthrate of bacteria was based on the measurement of the
optical density at600 nm
(OD600). The method of Thompson et al. has been
used to research the development of ropiness disease in wheat bread samples. Results: The diameter of the Bacillus pumilus
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