scholarly journals Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Pasquale Russo ◽  
Maria Lucia Valeria de Chiara ◽  
Anna Vernile ◽  
Maria Luisa Amodio ◽  
Mattia Pia Arena ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Antagonistic Effect ◽  
Healthy Foods ◽  
Scientific Interest ◽  
Minimally Processed ◽  
Probiotic Lactic Acid Bacteria ◽  
Fresh Cut

Due to the increasing interest for healthy foods, the feasibility of using fresh-cut fruits to vehicle probiotic microorganisms is arising scientific interest. With this aim, the survival of probiotic lactic acid bacteria, belonging toLactobacillus plantarumandLactobacillus fermentumspecies, was monitored on artificially inoculated pineapple pieces throughout storage. The main nutritional, physicochemical, and sensorial parameters of minimally processed pineapples were monitored. Finally, probioticLactobacilluswere further investigated for their antagonistic effect againstListeria monocytogenesandEscherichia coliO157:H7 on pineapple plugs. Our results show that at eight days of storage, the concentration ofL. plantarumandL. fermentumon pineapples pieces ranged between 7.3 and 6.3 log cfu g−1, respectively, without affecting the final quality of the fresh-cut pineapple. The antagonistic assays indicated thatL. plantarumwas able to inhibit the growth of both pathogens, whileL. fermentumwas effective only againstL. monocytogenes. This study suggests that bothL. plantarumandL. fermentumcould be successfully applied during processing of fresh-cut pineapples, contributing at the same time to inducing a protective effect against relevant foodborne pathogens.

scholarly journals Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry

2013 ◽  
Vol 31 (No. 1) ◽  
pp. 49-54 ◽  
Author(s):  
S. Nogales-Delgado ◽  
A.M. Fernández-León ◽  
J. Delgado-Adámez ◽  
M.T. Hernández-Méndez ◽  
D. Bohoyo-Gil
Keyword(s):  
Lactic Acid ◽  
Sodium Hypochlorite ◽  
Storage Period ◽  
Good Alternative ◽  
Sensory Attributes ◽  
Minimally Processed ◽  
Microbial Counts ◽  
Fresh Cut ◽  
Washing Water

In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentially harmful for human health making necessary the search for alternative disinfectant agents. A comparative study on the effectiveness of different disinfection methods on the quality of minimally processed F. vesca strawberry is presented. The fruit was processed in a clean room through the following steps: reception, cutting, washing, draining, and packaging. The processed strawberries were packaged in thermally sealed polypropylene trays using passive modified atmosphere. During a storage period of 8 days at 4ºC, the quality parameters, sensory attributes, and microbial counts were determined. As conclusion, the use of lactic acid at a concentration of 2.5 g/l in the washing water was effective in reducing microbial counts, maintaining the sensory attributes and quality of the product during the storage. The present study demonstrates that the use of lactic acid in the washing water could be a good alternative of the use of sodium hypochlorite and suggests that strawberries could make an acceptable fresh-cut product.  

scholarly journals Characterization and Antibacterial Mode of a Novel Bacteriocin with Seven Amino Acids from Lactobacillus plantarum in Guizhou Salted Radish

2016 ◽  
Vol 8 (10) ◽  
pp. 120 ◽  
Author(s):  
Meizhong Hu ◽  
Lijuan Dang ◽  
Haizhen Zhao ◽  
Chong Zhang ◽  
Yingjian Lu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Membrane ◽  
Lactobacillus Plantarum ◽  
Foodborne Pathogens ◽  
Transmission Electron ◽  
Wide Range ◽  
Probiotic Lactic Acid Bacteria ◽  
Probiotic Food ◽  
Ph Range

<p>Traditional Chinese fermented vegetables are excellent probiotic food with probiotic lactic acid bacteria that are benefical to the health. A novel bacteriocin with molecular weight, 825 Da was found successfully from Lactobacillus plantarum 163, which was isolated from Guizhou salted radish. The complete amino acid sequence was speculated as YVCASPW based on the mass spectrometry, and was named as bacteriocin 163-1. The bacteriocin 163-1 was highly thermostable and stability over a broad pH range (pH 3-6), sensitive to protease K and pepsin, and exhibited a wide range of antimicrobial activity not only against lactic acid bacteria (LAB) but also against other foodborne pathogens including Gram-positive and Gram-negative bacteria. Bacteriocin 163-1 could disrupt the cell membrane of bacteria. The observations of the transmission electron microscopy and laser confocal microscopy on the cell membrane of Escherichia coli and Staphylococcus aureus showed that bacteriocin 163-1 could result in forming pores on the cell membrane and then cytolysis of the bacteria. The new bacteriocin with broad-spectrum antibacterial activity will be useful in preservation of vegetable, fruit and food as well agricultural bio-controlling.</p>

scholarly journals Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

2020 ◽  
Vol 8 (6) ◽  
pp. 952 ◽  
Author(s):  
Sofia Agriopoulou ◽  
Eygenia Stamatelopoulou ◽  
Monika Sachadyn-Król ◽  
Theodoros Varzakas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Quality And Safety ◽  
Minimally Processed ◽  
Increased Risk ◽  
Safe Technique

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

scholarly journals Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

2016 ◽  
Vol 39 (1) ◽  
pp. 59-64 ◽  
Author(s):  
Josip Vrdoljak ◽  
Vesna Dobranić ◽  
Ivana Filipović ◽  
Nevijo Zdolec
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Water Activity ◽  
Foodborne Pathogens ◽  
Challenge Test ◽  
Microbiological Quality ◽  
Growth Potential ◽  
Limiting Factor

AbstractCheeses as ready-to-eat food should be considered as a potential source of foodborne pathogens, primarily Listeria monocytogenes. The aim of present study was to determine the microbiological quality of soft, semi-hard and hard cheeses during the shelf-life, with particular reference to L. monocytogenes. Five types of cheeses were sampled at different time-points during the cold storage and analyzed for presence of Salmonella and L. monocytogenes, as well as lactic acid bacteria, Escherichia coli, coagulase-positive staphylococci, yeasts, molds, sulfite-reducing clostridia and L. monocytogenes counts. Water activity, pH and NaCl content were monitored in order to evaluate the possibility of L. monocytogenes growth. Challenge test for L. monocytogenes was performed in soft whey cheese, to determine the growth potential of pathogen during the shelf-life of product. All analyzed cheeses were compliant with microbiological criteria during the shelf-life. In soft cheeses, lactic acid bacteria increased in the course of the shelf-life period (1.2-2.6 log increase), while in semi-hard and hard cheeses it decreased (1.6 and 5.2 log decrease, respectively). Soft cheeses support the growth of L. monocytogenes according to determined pH values (5.8-6.5), water activity (0.99-0.94), and NaCl content (0.3-1.2%). Challenge test showed that L. monocytogenes growth potential in selected soft cheese was 0.43 log10 cfu/g during 8 days at 4°C. Water activity in semi-hard and hard cheeses was a limiting factor for Listeria growth during the shelf-life. Soft, semi-hard and hard cheeses were microbiologically stable during their defined shelf-life. Good manufacturing and hygienic practices must be strictly followed in the production of soft cheeses as Listeria-supporting food and be focused on preventing (re)contamination.

Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe

2015 ◽  
Vol 77 ◽  
pp. 762-772 ◽  
Author(s):  
Pasquale Russo ◽  
Nuria Peña ◽  
Maria Lucia Valeria de Chiara ◽  
Maria Luisa Amodio ◽  
Giancarlo Colelli ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Lactic Acid Bacteria ◽  
Fresh Cut

Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

2012 ◽  
Vol 63 (8) ◽  
pp. 947-956 ◽  
Author(s):  
Estefânia Fernandes Garcia ◽  
Maria Elieidy Gomes de Oliveira ◽  
Rita de Cássia Ramos Do Egypto Queiroga ◽  
Tamires Alcântara Dourado Machado ◽  
Evandro Leite de Souza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Goat Cheese ◽  
Probiotic Lactic Acid Bacteria

scholarly journals Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Sadia Ahmed ◽  
Fatima Ashraf ◽  
Muhammad Tariq ◽  
Arsalan Zaidi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Starter Cultures ◽  
Human Consumption ◽  
Mixed Species ◽  
Pathogenic Organism ◽  
Pediococcus Pentosaceus ◽  
Viable Cells

Abstract Purpose Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Methods Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens. Result Two strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste. Conclusion The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.

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