In the past decades, detailed studies of SAB have revealed their ability to produce antimicrobial substances of various natures.Many SAB strains, in addition to lactic acid, produce a large number of non-specific low molecular weight compounds, such as organic acids, hydrogen peroxide, diacetyl, reuterin, etc., which determine the spectrum of their antimicrobial action.Many SAB strains, in addition to lactic acid, produce a large number of non-specific low molecular weight compounds, such as organic acids, hydrogen peroxide, diacetyl, reuterin, etc., which determine the spectrum of their antimicrobial action.As mentioned above, the main final metabolites produced by SAB during fermentation are lactic and acetic acids.Acetic acid has a broader antimicrobial activity than lactic acid. However, a synergistic effect is known for both acids:

A mixture of acetic and lactic acids inhibits the growth of pathogenic gram-negative enterobacteria Salmonella typhimurium.It is noted that L-lactate has a greater inhibitory effect than the D-isomer. Different microorganisms react differently.Depending on the acidity of the environment, for example, at a pH below 5.0, lactic acid inhibits the development of spore-forming bacteria, but does not affect the development of microscopic fungi and yeasts.

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