Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat

Whyara Karoline Almeida da Costa, Geany Targino de Souza, Larissa Ramalho Brandão, Rafael Cardoso de Lima, Estefânia Fernandes Garcia, Marcos dos Santos Lima, Evandro Leite de Souza, Maria Saarela, Marciane Magnani (Corresponding Author)

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Abstract

This study assessed the antagonistic activity of fruit-derived lactic acid bacteria (LAB) strains against food-related bacteria and the effects of the highest organic acids LAB producers on the survival of Listeria monocytogenes and Salmonella Enteritidis PT4 in cheese and chicken meat, respectively. The production of organic acids by the Lactobacillus strains in the tested food matrices was also monitored. All tested LAB strains showed antagonistic activity in vitro on the growth of pathogenic or spoiling food-related bacteria, particularly on L. monocytogenes and/or S. Enteritidis PT4, through the action of non-proteinaceous substances. The highest amounts of acetic and lactic acid were detected in cell free culture supernatants of L. paracasei 108 and L. plantarum 201. In “Minas Frescal” cheese, L. plantarum 49 and L. paracasei 108 decreased the counts of L. monocytogenes, and L. plantarum 201 showed bacteriostatic effects on this pathogen over time. L. paracasei 108 decreased the counts of S. Enteritidis PT4 in ground chicken breast; L. plantarum 49 and L. plantarum 201 failed to decrease the counts of this pathogen. Decreases in counts of L. monocytogenes or S. Enteritidis in “Minas Frescal” cheese and ground chicken breast, respectively, were related with increases in lactic and acetic acid contents and decreases in pH values. L. plantarum 49 and L. paracasei 108 could be used as biopreservation tools in cheese and chicken breast meat, respectively.

Original languageEnglish
Pages (from-to)172-182
Number of pages11
JournalFood Research International
Volume108
DOIs
Publication statusPublished - 1 Jun 2018
MoE publication typeA1 Journal article-refereed

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Keywords

  • Antagonism
  • Biopreservation
  • Chicken meat
  • Lactic acid bacteria
  • Lactobacillus
  • Soft cheese

Cite this

da Costa, W. K. A., de Souza, G. T., Brandão, L. R., de Lima, R. C., Garcia, E. F., dos Santos Lima, M., de Souza, E. L., Saarela, M., & Magnani, M. (2018). Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat. Food Research International, 108, 172-182. https://doi.org/10.1016/j.foodres.2018.03.045