Antiviral Potential of Selected Starter Cultures, Bacteriocins and d,l-Lactic Acid

The antiviral potential of selected bacteriaspecies [lactic acid bacteria (LAB) and micrococcaceae]was examined. By this, the effect of their cell-free supernatants as well as of certain species-related metabolites(sakacin A, nisin, and lactic acid) was investigated ondifferent viruses after exposure at 24 C for 3 days. Viruses were incubated with supernatants and metabolites in adilution ratio of 1:10. Data for antiviral effects towardsmurine norovirus S99 (MNV), influenza A virus A/WSN/33 (H1N1), Newcastle disease virus Montana (NDV) andfeline herpesvirus KS 285 (FHV) were generated in vitrosimulating pH and temperature conditions according to rawsausage fermentations. Investigations showed no antiviraleffect of sakacin A and nisin on MNV, H1N1, FHV andNDV. Furthermore, the antiviral potential of D,L-lactic acidwas determined for MNV and H1N1. At raw sausagerelated pH values (5.0–6.2) it could be shown that the virustitre for MNV and H1N1 was reduced by a maximum of3.25 log and 2.5 log units, respectively.In addition, 29culture supernatants of different bacteria species, mainlyLAB and staphylococci, were tested for their antiviralactivity against MNV. Only the cell-free supernatant of aLb. curvatus strain showed a higher virus titre reduction ofMNV by 1.25 log units coared to the control. Further