Hydrogen peroxide, lactic acid bacteria production

The mechanism(s) by which lactic acid bacteria inhibit or inactivate other bacteria is not totally clear. Daly et al. (1972), Speck (1972), and Gilliland and Speck (1972) have cited evidence which suggests that the following may be involved (1) production of antibiotics such as nisin, diplococcin, acidophilin, lactocidin, lactolin, and perhaps others (2) production of hydrogen peroxide by some lactic acid bacteria (3) depletion of nutrients by lactic acid bacteria, which makes growth of pathogens difficult or impossible (4) production of volatile acids (5) production of acid and reduction in pH (6) production of D-leucine and (7) lowering the oxidation-reduction potential of the substrate. 

Lactic acid bacteria and bifidobacteria are preferred as protective and probiotic cultures, and have been used since the beginning of history as starter cultures. They have a long history of being safely used and consumed. LAB are widely used for fermentation of milk, meat, and vegetable foods. In fermentation of dairy products, lactose is metabolized to lactic acid. Other metabolic products, hydrogen peroxide, diacetyl, and bacteriocins may also play inhibitory roles and contribute to improving the organoleptic attributes of these foods, as well as their preservation (Messens and De Vuyst, 2002). 

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