ANBAR JOURNAL OF AGRICULTURAL SCIENCES

Current Issue

By Issue

By Author

By Subject

Author Index

Keyword Index

About Journal

Aims and Scope

Editorial Board

Publication Ethics

Indexing and Abstracting

Related Links

FAQ

Peer Review Process

Journal Metrics

APPLICATION OF LOCALLY ISOLATED LACTIC ACID BACTERIA METABOLITES AS BIO-PRESERVATIVES TO INCREASE SHELF-LIFE, SAFETY AND QUALITY OF SOME FRUITS

    Authors

    1 Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, Iraq.

    2 Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, Iraq

,

Document Type : Research Paper

Abstract

The bio-preservation of fruits using cell free supernatant (CFS) of lactic acid bacteria (LAB) isolated directly from locally fermented dairy product was an innovative approach. This study was aimed to increase the shelf life and quality of some fruit samples during storage at room temperature by coating samples with CFS of Lb24 (L. plantarum strain MZ409592). Forty LAB were isolated from 30 locally fermented dairy products. Six LAB isolates which had the highest antimicrobial activity against pathogenic microorganisms were identified by 16SrRNA phylogenetic identification. The results showed that the six LAB strains were belong to Lactobacillus plantarum. CFS of L. plantarum Lb24 had highest antimicrobial activity against pathogenic microorganisms using in-vitro method. Then, fruits were coated with CFS of Lb24 at different concentrations (10%, 20% and 30%) by sprayed method for further study. The microbiological results showed that apples, pear and fig fruits coated with 20% and 30% of CFS of Lb24 had higher shelf life over 14, 12 and 6 days respectively. While, control fruit samples had lower shelf life during storage at room temperature. The increase in shelf-life of the different fruits suggests the possible use of Lb24 (L. plantarum strain MZ409592) as bio-preservatives in fruits.

Keywords

Main Subjects

References
  1. Agriopoulou, S., Stamatelopoulou, E., Sachadyn-Król, M., and Varzakas, T. (2020). Lactic acid bacteria as antibacterial agents to extend the shelf life of fresh and minimally processed fruits and vegetables: Quality and safety aspects. Microorganisms, 8(6): 952.
  2. Ali, F., Zayed, G., Saad, O. A. O., and Gharib, S. A. H. (2020). Antimicrobial Activity and Probiotic Properties of Lactic Acid Bacteria Isolated from Traditional Fermented Dairy Products. Journal of Modern Research, 32(2): 40-48.
  3. Axelsson, L. (2004). Lactic acid bacteria: classification and physiology. Food Science and Technology-New York-Marcel Dekker, 139: 1-66.
  4. Ben Amor, K., Vaughan, E. E., and de Vos, W. M. (2007). Advanced molecular tools for the identification of lactic acid bacteria. The Journal of nutrition, 137(3): 741S-747S.
  5. Berger, C. N., Sodha, S. V., Shaw, R. K., Griffin, P. M., Pink, D., Hand, P., and Frankel, G. (2010). Fresh fruit and vegetables as vehicles for the transmission of human pathogens. Environmental microbiology, 12(9): 2385-2397.
  6. Beuchat, L. R. (2002). Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes and infection, 4(4): 413-423.
  7. Brul, S., and Coote, P. (1999). Preservative agents in foods: mode of action and microbial resistance mechanisms. International journal of food microbiology, 50(1-2): 1-17.
  8. Cabo, M. L., Braber, A. F., and Koenraad, P. M. F. J. (2002). Apparent antifungal activity of several lactic acid bacteria against Penicillium discolor is due to acetic acid in the medium. Journal of Food Protection, 65(8): 1309-1316.
  9. Charlton, K., Kowal, P., Soriano, M. M., Williams, S., Banks, E., Vo, K., and Byles, J. (2014). Fruit and vegetable intake and body mass index in a large sample of middle-aged Australian men and women. Nutrients, 6(6): 2305-2319.
  10. De Vuyst, L., and Leroy, F. (2007). Bacteriocins from lactic acid bacteria: production, purification, and food applications. Microbial Physiology, 13(4): 194-199.
  11. Dhundale, V., Hemke, V., Desai, D., and Dhundale, P. (2018). Evaluation and exploration of lactic acid bacteria for preservation and extending the shelf life of fruit. International Journal of Fruit Science, 18(4): 355-368.
  12. Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Pérez-Alvarez, J. A., and Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat science, 69(3): 371-380.
  13. George-Okafor, U., Ozoani, U., Tasie, F., and Mba-Omeje, K. (2020). The efficacy of cell-free supernatants from Lactobacillus plantarum Cs and Lactobacillus acidophilus ATCC 314 for the preservation of home-processed tomato-paste. Scientific African, 8, e00395.
  14. Gerez, C. L., Font de Valdez, G., and Rollan, G. C. (2008). Functionality of lactic acid bacteria peptidase activities in the hydrolysis of gliadin‐like fragments. Letters in applied microbiology, 47(5): 427-432.
  15. Haghshenas, B., Nami, Y., Haghshenas, M., Abdullah, N., Rosli, R., Radiah, D., and Yari Khosroushahi, A. (2015). Bioactivity characterization of Lactobacillus strains isolated from dairy products. Microbiologyopen, 4(5): 803-813.
  16. Hernandez, D., Cardell, E., and Zarate, V. (2005). Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin‐like substance produced by Lactobacillus plantarum TF711. Journal of applied microbiology, 99(1): 77-84.
  17. Hitendra, J., Narotham, B. D., Prasad, G., and Suvarna, H. (2016). Role of lactic acid bacteria (LAB) in food preservation. International Journal of Current Microbiology and Applied Sciences, 5(8): 255-257.
  18. Holzapfel, W. H., Haberer, P., Geisen, R., Björkroth, J., and Schillinger, U. (2001). Taxonomy and important features of probiotic microorganisms in food and nutrition. The American journal of clinical nutrition, 73(2): 365s-373s.
  19. HPA. (2009). Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods. Pages 1-30. Health Protection Agency, London.
  20. Huan, T., Jiong, R., Jing, Y., Benhua, Z., and Hong, W. (2010). An in vitro assessment of inhibitory effect of 16 strains of probiotics on the germination of Candida albicans. African Journal of Microbiology Research, 4(12): 1251-1256.
  21. Koy, R. (2017). Lactic acid bacteria as bio-preservatives in bakery–Role of sourdough systems in the quality, safety and shelf life of bread. PhD Thesis, University of Plymouth. UK.
  22. Kuri, V., Collins, M. A., and Madden, R. H. (1998). Stability and antibacterial activity of bacteriocin preparations in pork model. In Proceedings of the 44th International Congress of Meat Science and Technology Barcelona, Spain (342-343).
  23. Laitila, A., Alakomi, H. L., Raaska, L., Mattila‐Sandholm, T., and Haikara, A. (2002). Antifungal activities of two Lactobacillus plantarum strains against Fusarium moulds in vitro and in malting of barley. Journal of applied microbiology, 93(4): 566-576.
  24. Lan, W. T., Chen, Y. S., Wu, H. C., and Yanagida, F. (2012). Bio-protective potential of lactic acid bacteria isolated from fermented wax gourd. Folia Microbiologica, 57(2): 99-105.
  25. Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., and Gobbetti, M. (2000). Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Applied and Environmental Microbiology, 66(9): 4084-4090.
  26. Lavermicocca, P., Valerio, F., and Visconti, A. (2003). Antifungal activity of phenyllactic acid against molds isolated from bakery products. Applied and Environmental Microbiology, 69(1): 634-640.
  27. Li, S., Zhao, Y., Zhang, L., Zhang, X., Huang, L., Li, D., ... and Wang, Q. (2012). Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food chemistry, 135(3): 1914-1919.
  28. Linares-Morales, J. R., Gutiérrez-Méndez, N., Rivera-Chavira, B. E., Pérez-Vega, S. B., and Nevárez-Moorillón, G. V. (2018). Biocontrol processes in fruits and fresh produce, the use of lactic acid bacteria as a sustainable option. Frontiers in Sustainable Food Systems, 2: 50.
  29. Marín, A., Plotto, A., Atarés, L., and Chiralt, A. (2019). Lactic acid bacteria incorporated into edible coatings to control fungal growth and maintain postharvest quality of grapes. HortScience, 54(2): 337-343.
  30. Martín-Diana, A. B., Rico, D., and Barry-Ryan, C. (2008). Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Science and Emerging Technologies, 9(4): 593-603.
  31. More, A. S., Ranadheera, C. S., Fang, Z., Warner, R., and Ajlouni, S. (2020). Biomarkers associated with quality and safety of fresh-cut produce. Food Bioscience, 34: 100524.
ANBAR JOURNAL OF AGRICULTURAL SCIENCES
Volume 19, Issue 2
December 2021
Page 269-284
Files
Share
Export Citation
Statistics