INTERACTIONS OF FOOD STARTER CULTURES AND FOOD-BORNE PATHOGENS: LACTIC STREPTOCOCCI VERSUS STAPHYLOCOCCI AND SALMONELLAE1

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Abstract
The lactic streptococci have been utilized to produce certain fermented foods for many years. In addition to producing a cultured food having new characteristics, these organisms aid in preserving the food. Growth of salmonellae and staphylococci is retarded in foods cultured with lactic streptococci. This antagonistic action is caused by factors in addition to the acidic environment created by the streptococci since pathogens can be repressed even when the milk is maintained at pH 6.6 during starter growth. The intensity of the antagonistic action cannot be predicted by the rate at which acid is produced by the streptococci.