Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables
Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial proper...
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/6/4/65 |
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| author | Egle Zokaityte Vita Lele Vytaute Starkute Paulina Zavistanaviciute Modestas Ruzauskas Erika Mozuriene Marina Cepiene Vidas Ceplinskas Gintare Kairaityte Rasa Lingyte Laurynas Marciulionis Ema Monstaviciute Meda Pikunaite Migle Smigelskyte Enrika Vyzaite Laima Zilinskaite Romas Ruibys Elena Bartkiene |
| author_facet | Egle Zokaityte Vita Lele Vytaute Starkute Paulina Zavistanaviciute Modestas Ruzauskas Erika Mozuriene Marina Cepiene Vidas Ceplinskas Gintare Kairaityte Rasa Lingyte Laurynas Marciulionis Ema Monstaviciute Meda Pikunaite Migle Smigelskyte Enrika Vyzaite Laima Zilinskaite Romas Ruibys Elena Bartkiene |
| author_sort | Egle Zokaityte |
| collection | DOAJ |
| description | Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with <i>Lactobacillus plantarum</i> LUHS135, <i>Lactobacillus plantarum</i> LUHS122, and <i>Lactobacillus faraginis</i> LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strains (methicillin-resistant <i>Staphylococcus aureus</i>, <i>Citrobacter freundii</i>, <i>Klebsiella pneumoniae</i>, <i>Salmonella enterica</i>, <i>Bacillus cereus</i>, <i>Pseudomonas aeruginosa</i>, <i>Acinetobacter baumanni</i>, <i>Proteus mirabilis</i>, <i>Enterococcus faecalis</i>, <i>Enterococcus faecium</i>, <i>Streptococcus mutans</i>, <i>Streptococcus epidermis</i>, <i>Staphylococcus haemolyticus</i>, <i>Pasteurella multocida,</i> and <i>Enterobacter cloacae</i>) as a potential antimicrobial combination for beverage preparation. The highest number of the tested pathogenic strains was inhibited by gooseberries, sea buckthorn, and rhubarb combinations with strain LUHS122 fermented beverages (13 pathogens out of 15 tested). Twelve out of 15 tested pathogens were inhibited by gooseberry combinations with LUHS135 and LUHS206 fermented milk permeate. Selected B/V in combination with fermented milk permeate are promising antimicrobial ingredients for beverage preparation, possessing antimicrobial activity almost against all the tested pathogenic strains. |
| first_indexed | 2024-03-10T14:43:52Z |
| format | Article |
| id | doaj.art-6fa85a34e3c7458db152060ec4306c23 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T14:43:52Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-6fa85a34e3c7458db152060ec4306c232023-11-20T21:32:26ZengMDPI AGBeverages2306-57102020-11-01646510.3390/beverages6040065Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/VegetablesEgle Zokaityte0Vita Lele1Vytaute Starkute2Paulina Zavistanaviciute3Modestas Ruzauskas4Erika Mozuriene5Marina Cepiene6Vidas Ceplinskas7Gintare Kairaityte8Rasa Lingyte9Laurynas Marciulionis10Ema Monstaviciute11Meda Pikunaite12Migle Smigelskyte13Enrika Vyzaite14Laima Zilinskaite15Romas Ruibys16Elena Bartkiene17Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaInstitute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, LithuaniaNowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with <i>Lactobacillus plantarum</i> LUHS135, <i>Lactobacillus plantarum</i> LUHS122, and <i>Lactobacillus faraginis</i> LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strains (methicillin-resistant <i>Staphylococcus aureus</i>, <i>Citrobacter freundii</i>, <i>Klebsiella pneumoniae</i>, <i>Salmonella enterica</i>, <i>Bacillus cereus</i>, <i>Pseudomonas aeruginosa</i>, <i>Acinetobacter baumanni</i>, <i>Proteus mirabilis</i>, <i>Enterococcus faecalis</i>, <i>Enterococcus faecium</i>, <i>Streptococcus mutans</i>, <i>Streptococcus epidermis</i>, <i>Staphylococcus haemolyticus</i>, <i>Pasteurella multocida,</i> and <i>Enterobacter cloacae</i>) as a potential antimicrobial combination for beverage preparation. The highest number of the tested pathogenic strains was inhibited by gooseberries, sea buckthorn, and rhubarb combinations with strain LUHS122 fermented beverages (13 pathogens out of 15 tested). Twelve out of 15 tested pathogens were inhibited by gooseberry combinations with LUHS135 and LUHS206 fermented milk permeate. Selected B/V in combination with fermented milk permeate are promising antimicrobial ingredients for beverage preparation, possessing antimicrobial activity almost against all the tested pathogenic strains.https://www.mdpi.com/2306-5710/6/4/65antimicrobial propertiesfermentationberriesvegetables |
| spellingShingle | Egle Zokaityte Vita Lele Vytaute Starkute Paulina Zavistanaviciute Modestas Ruzauskas Erika Mozuriene Marina Cepiene Vidas Ceplinskas Gintare Kairaityte Rasa Lingyte Laurynas Marciulionis Ema Monstaviciute Meda Pikunaite Migle Smigelskyte Enrika Vyzaite Laima Zilinskaite Romas Ruibys Elena Bartkiene Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables Beverages antimicrobial properties fermentation berries vegetables |
| title | Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables |
| title_full | Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables |
| title_fullStr | Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables |
| title_full_unstemmed | Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables |
| title_short | Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables |
| title_sort | antimicrobial potential of beverages preparation based on fermented milk permeate and berries vegetables |
| topic | antimicrobial properties fermentation berries vegetables |
| url | https://www.mdpi.com/2306-5710/6/4/65 |
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