Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, Iraq.
Department of Food Technology, College of Agricultural Engineering Sciences, Salahaddin University-Erbil, Erbil, Iraq
Document Type : Research Paper
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.
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