Antibacterial Activity, Probiotic Potential, and Biocontrol Efficacy of Two Lactic Acid Bacteria Against Penicillium expansum on Fresh Grapes

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 493 - 493

Published: Feb. 4, 2025

Lactic acid bacteria are commonly present in various sources and possess significant probiotic properties. They can inhibit pathogenic fungi simultaneously, making them promising candidates as bio-preservatives. This study investigated two potential strains: Lactiplantibacillus plantarum LR5-2 (isolated from fermented meat products) Lacticaseibacillus rhamnosus SQ63 infant feces). The evaluated their aggregation ability, anti-pathogenic activity, safety, tolerance to gastrointestinal conditions, phenol, bile salts. Additionally, biological control against Penicillium expansum on fresh grapes was assessed. results demonstrated that both strains exhibited high survival rates under extreme enhanced Auto-aggregation, co-aggregation, hydrophobicity. displayed strong antioxidant activity antibacterial effects 11 foodborne pathogens. Biosafety testing revealed sensitive most antibiotics, do not produce biogenic amines, exhibit no hemolytic or DNase activity. In grapes, L. significantly reduced the incidence disease index of P. infection. conclusion, characterization analysis bio-preservation experiments have probiotics

Language: Английский

The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1488 - 1488

Published: April 24, 2025

The valorization of cheese whey, a rich by-product the dairy industry that is in lactose (approx. 70%), proteins (14%), and minerals (9%), represents promising approach for microbial fermentation. With global whey production exceeding 200 million tons annually, high biochemical oxygen demand underlines important need sustainable processing alternatives. This review explores biotechnological potential as fermentation medium by examining its chemical composition, interactions, ability to support synthesis valuable metabolites. Functional microorganisms such lactic acid bacteria (Lactobacillus helveticus, L. acidophilus), yeasts (Kluyveromyces marxianus), actinobacteria, filamentous fungi (Aspergillus oryzae) have demonstrated efficiently convert into wide range bioactive compounds, including organic acids, exopolysaccharides (EPSs), bacteriocins, enzymes, peptides. To enhance growth metabolite production, can be carried out using various techniques, batch, fed-batch, continuous immobilized cell fermentation, membrane bioreactors. These bioprocessing methods improve substrate utilization yields, contributing efficient whey. compounds diverse applications food, pharmaceuticals, agriculture, biofuels strengthen role resource. Patents clinical studies confirm bioactivities whey-derived metabolites their industrial potential. Whey peptides provide antihypertensive, antioxidant, immunomodulatory, antimicrobial benefits, while bacteriocins EPSs act natural preservatives foods pharmaceuticals. Also, acids propionic biopreservatives food safety health-promoting formulations. results emphasize whey’s significant relevance sustainable, cost-efficient high-quality pharmaceutical, agricultural, bioenergy sectors.

Language: Английский

Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions

Microorganisms, Journal Year: 2024, Volume and Issue: 12(9), P. 1870 - 1870

Published: Sept. 10, 2024

Lately, the inclusion of additional lactic acid bacteria (LAB) strains to cheeses is becoming more popular since they can affect cheese’s nutritional, technological, and sensory properties, as well increase product’s safety. This work studied effect Lactiplantibacillus pentosus L33 plantarum L125 free cells supernatants on feta cheese quality Listeria monocytogenes fate. In addition, rapid non-invasive techniques such Fourier transform infrared (FTIR) multispectral imaging (MSI) analysis were used classify samples based their attributes. Slices contaminated with 3 log CFU/g L. monocytogenes, then slices sprayed (i) two in co-culture (F, ~5 CFU/g), (ii) supernatant LAB (S) control (C, UHT milk) or wrapped Na-alginate edible films containing pellet (cells, FF) (SF) strains. Subsequently, stored air, brine, vacuum at 4 10 °C. During storage, microbiological counts, pH, water activity (aw) monitored while assessment was conducted. Also, every sampling point, spectral data acquired by means FTIR MSI techniques. Results showed that initial microbial population Feta ca. 7.6 consisted (>7 CFU/g) yeast molds lower levels, no Enterobacteriaceae detected. aerobic, storage for both temperatures, pathogen slightly postponed S F reached levels compared C ones. The mold delayed brine packaging. For aerobic °C, an elongation shelf life days observed samples. At extended 13 analyses provided reliable estimations using PLS-DA method, total accuracy (%) ranging from 65.26 84.31 60.43 89.12, respectively. conclusion, application bioprotective result extension feta’s provide a mild antimicrobial action against spoilage microbiota. Furthermore, findings this study validate effectiveness techniques, tandem analytics,

Language: Английский