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 language | English |
|---|---|
| Pages (from-to) | 172-182 |
| Number of pages | 11 |
| Journal | Food Research International |
| Volume | 108 |
| DOIs | |
| Publication status | Published - 1 Jun 2018 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- Antagonism
- Biopreservation
- Chicken meat
- Lactic acid bacteria
- Lactobacillus
- Soft cheese
Cite this
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Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat. / da Costa, Whyara Karoline Almeida; de Souza, Geany Targino; Brandão, Larissa Ramalho; de Lima, Rafael Cardoso; Garcia, Estefânia Fernandes; dos Santos Lima, Marcos; de Souza, Evandro Leite; Saarela, Maria; Magnani, Marciane (Corresponding Author).
In: Food Research International, Vol. 108, 01.06.2018, p. 172-182.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat
AU - da Costa, Whyara Karoline Almeida
AU - de Souza, Geany Targino
AU - Brandão, Larissa Ramalho
AU - de Lima, Rafael Cardoso
AU - Garcia, Estefânia Fernandes
AU - dos Santos Lima, Marcos
AU - de Souza, Evandro Leite
AU - Saarela, Maria
AU - Magnani, Marciane
PY - 2018/6/1
Y1 - 2018/6/1
N2 - 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.
AB - 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.
KW - Antagonism
KW - Biopreservation
KW - Chicken meat
KW - Lactic acid bacteria
KW - Lactobacillus
KW - Soft cheese
UR - http://www.scopus.com/inward/record.url?scp=85044109299&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2018.03.045
DO - 10.1016/j.foodres.2018.03.045
M3 - Article
AN - SCOPUS:85044109299
VL - 108
SP - 172
EP - 182
JO - Food Research International
JF - Food Research International
SN - 0963-9969
ER -