Analysis of the antimicrobial activity of Lactobacillus plantarum YM-4-3: implications of suitable conditions for extending the shelf life of fermented soybean products

2019 ◽  
Vol 10 (9) ◽  
pp. 5282-5289 ◽  
Author(s):  
Chen-Jian Liu ◽  
Ming-Yue Luo ◽  
Qiang-Kun Li ◽  
Gang Deng ◽  
Xiao-Ran Li ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Lactobacillus Plantarum ◽  
Combination Treatment ◽  
Low Concentration ◽  
Fermented Soybean

The shelf life of fermented soybean products is extended following combination treatment with Lactobacillus plantarum and low concentration sodium chloride.

Combined Effect of Monotertiary Butylhydroquinone and Sodium Chloride on Lactic Acid Bacteria

1984 ◽  
Vol 47 (8) ◽  
pp. 591-597 ◽  
Author(s):  
M. RACCACH ◽  
M. E. SCHILZ ◽  
S. L. KOVAC
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Combined Effect ◽  
Pediococcus Pentosaceus ◽  
Combined Action

The combined effect of monotertiary butylhydroquinone (TBHQ; 0 to 2000 μg/g), meat and NaCl (3.0 and 3.6%) was examined on the fermentation of dextrose and sucrose by Pediococcus pentosaceus and Lactobacillus plantarum at 27 and 35°C. With both bacteria, the rate of fermentation of each carbohydrate was reduced to different extents with increases in the concentration of TBHQ. In most instances, increasing the concentration of NaCl from 3.0 to 3.6% enhanced the antimicrobial activity of TBHQ. The same phenomenon was observed when the temperature of fermentation was reduced from 35 to 27°C. The effect of increasing the concentration of NaCl (3.0 to 3.6%) on the rate of fermentation of dextrose was larger than that brought about by decreasing the temperature of fermentation. The reverse was found with sucrose. P. pentosaceus was more sensitive to the combined action of TBHQ and NaCl at both 27 and 35°C than L. plantarum. TBHQ, 1000 and 2000 μg/g (35°C) and 30 μg/g (27°C) in combination with 3.0 and 3.6% NaCl, respectively, stopped the fermentation of dextrose by P. pentosaceus. TBHQ, up to 2000 μg/g (35°C) and up to 30 μg/g (27°C) with 3.6% NaCl, reduced (up to 80%) but did not stop the fermentation of sucrose by P. pentosaceus in meat. The fermentation of dextrose and sucrose by L. plantarum in meat (27 and 35°C) was reduced (up to 73%), but was not stopped, by up to 2000 μg/g TBHQ.

scholarly journals Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 121
Author(s):  
Ghita Amor ◽  
Mohammed Sabbah ◽  
Lucia Caputo ◽  
Mohamed Idbella ◽  
Vincenzo De Feo ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Shelf Life ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Edible Films ◽  
Biological Properties ◽  
Oil Composition ◽  
Packaging System ◽  
Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

scholarly journals Improvement on filterability in the aerobic treatment of carboxymethyl cellulose (CMC) wastewater

2014 ◽  
Vol 20 (4) ◽  
pp. 491-501
Author(s):  
Pei Qing ◽  
Chen Hui ◽  
Zhou Ming ◽  
Lu Qin ◽  
Ma Qiang
Keyword(s):  
Sodium Chloride ◽  
Membrane Fouling ◽  
Aerobic Treatment ◽  
Treatment Efficiency ◽  
High Concentration ◽  
Low Concentration ◽  
Chemically Modified ◽  
Natural Cellulose ◽  
Salinity Shock ◽  
Filtration Flux

CMC is chemically modified from natural cellulose and widely applied in various industries. CMC wastewater consists mainly of sodium glycolate, sodium chloride and water. With extremely high COD and salinity, high concentration CMC wastewater can?t be biologically treated, but with COD and salinity around 15000 mg/L and 30000 mg/L respectively, low concentration CMC wastewater can be aerobically treated. In a CMC factory, the treatment of low concentration wastewater with aerobic MBR was successful except for one serious problem: poor filterability. Two trial solutions: adding micronutrients and applying MBBR were expected to improve the filterability. In the experiment, adding micronutrients was achieved by mixing filtered natural water into the wastewater, rather than dosing chemicals into it. The treatment efficiency of both solutions was close, but adding micronutrients showed distinguished performance in improving filterability, which includes higher filtration flux and slighter membrane fouling. Adding micronutrients also effectively improved the filterability under severe salinity shock.

Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

2013 ◽  
Vol 22 (1) ◽  
pp. 131-136 ◽  
Author(s):  
Fereidoun Forghani ◽  
S. M. E. Rahman ◽  
Myoung-Su Park ◽  
Joong-Hyun Park ◽  
Jiyong Park ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Electrolyzed Water ◽  
Low Concentration ◽  
Shelf Life Extension ◽  
Bacteria Inactivation

Composition and Efficacy of Essential Oil Nanoemulsions

2022 ◽  
pp. 59-92
Author(s):  
Sowbarnika Arul Senthil ◽  
Sneha Unnikrishnan ◽  
Karthikeyan Ramalingam
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Shelf Life ◽  
Critical Analysis ◽  
Optimal Concentration ◽  
The Other ◽  
Micron Size ◽  
Antimicrobial Mechanism ◽  
Antimicrobial Potency

Essential oil, endorsed as a natural cum powerful ingredient, encompasses incredible properties, and various approaches have been proposed and spurred over the last decades. One among them is the nano-emulsification of the essential oils, and the sub-micron size provides prolonged shelf life, ease of formulation and handling, nullification of the stated obstacles, as well as the augmentation of the essential oil antimicrobial activity. This chapter primarily reinforces and is well-articulated on (1) the components and its precise concentration adequate to fabricate nanoemulsion; (2) critical analysis on the experimentally inferred antimicrobial mechanism and the extent of contribution granted by the optimal concentration of the components in the nanoemulsion; (3) scrutinization of the possible impact rendered by the components on the other characteristics of nanoemulsion aside from antimicrobial potency. Altogether, the importance of careful formulation of the essential oil-loaded nanoemulsion is emphasized extensively.

scholarly journals Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

2015 ◽  
Vol 36 (6) ◽  
pp. 3681
Author(s):  
Cleonice Mendes Pereira Sarmento ◽  
Eliane Colla ◽  
Cristiane Canan ◽  
Francieli Dalcanton ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Culture Medium ◽  
Food Additives ◽  
Meat Products ◽  
Sodium Lactate ◽  
Lag Phase ◽  
Pork Sausages

The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1) and 2.4-3.5% sodium chloride (w w-1), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

Sign in / Sign up

Export Citation Format

Share Document