Study of the impact of electro-activated whey on the growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and the antibacterial potency of their supernatant against Salmonella enterica

The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in co-culture and single culture in electro-activated whey was studied and the antibacterial potency of the supernatant obtained from their growth in this medium against Salmonella enterica was evaluated. The results obtained showed that electro-activated whey is an adequate medium for the growth of these bacteria without any supplementation. The high lactulose content up to 35% of total sugars, which is a prebiotic, and reductive redox potential of the electro-activated whey could be attributed to its adequacy as a whole growth medium for these bacteria. The supernatants obtained from the growth of these bacteria in electro-activated whey exhibited an antibacterial effect against Sal. enterica with MIC values of 75 IU for the supernatant of the mixed culture and of 150 IU for the supernatant of each bacterium grown as a single culture.