Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation
With the development and progress of human society and the continuous enhancement of people's health awareness, lactic acid bacteria inhibitors as a natural biopreservative have an irreplaceable position, with the advantages of high efficiency, broad spectrum, stability, safety and other charac...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2023-06-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2023-0005 |
| _version_ | 1797688779548393472 |
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| author | Guo Meng Shu Guowei Wang Zhanmin Kang Jie Chen Li Qi Kangru Liu Yu |
| author_facet | Guo Meng Shu Guowei Wang Zhanmin Kang Jie Chen Li Qi Kangru Liu Yu |
| author_sort | Guo Meng |
| collection | DOAJ |
| description | With the development and progress of human society and the continuous enhancement of people's health awareness, lactic acid bacteria inhibitors as a natural biopreservative have an irreplaceable position, with the advantages of high efficiency, broad spectrum, stability, safety and other characteristics. This paper studied the antibacterial effect of 23 lactic acid bacteria; the strains with the best antibacterial effect was identified by 16S rDNA method as being Lactobacillus rhamnosus L57 and was applied to banana storage. Our study showed that Lactobacillus rhamnosus L57 has a broad spectrum, inhibiting Escherichia coli, Staphylococcus aureus, Vibrio alginolyticus and Bacillus nato. Excluding the interference of organic acids, hydrogen peroxide and extracellular polysaccharide, the salting out of ammonium sulfate preliminarily determined that the proteins or peptides are the antibacterial substances in the antibacterial agent. Physicochemical properties showed that the microorganism had good antibacterial activity after trypsin, pepsin and papain, with good tolerance to pH, temperature and UV light, and the pH optimal range of 2.0-4.0. The mixture of freeze-dried powder of L. rhamnosus L57, chitosan and natamycin was used for banana preservation, with the proportion of freeze-dried powder of 1.25%, chitosan 1.5% and natamycin 0.03%. The preservation period was extended by 4 days compared with the absence of either bacteriostatic agent. |
| first_indexed | 2024-03-12T01:35:37Z |
| format | Article |
| id | doaj.art-e3b5e5f40f6c4493aaf82f1def1bbb8d |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-03-12T01:35:37Z |
| publishDate | 2023-06-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-e3b5e5f40f6c4493aaf82f1def1bbb8d2023-09-11T07:01:12ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2023-06-01271537010.2478/aucft-2023-0005Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas PreservationGuo Meng0Shu Guowei1Wang Zhanmin2Kang Jie3Chen Li4Qi Kangru5Liu Yu6School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, ChinaSchool of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, ChinaFuping County Milkgoat Dairy Co., Ltd., Weinan, 711711, ChinaShaanxi Institute of Product Quality Supervision and Inspection, Xi’an, 710048, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an710119, ChinaSchool of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, ChinaDepartment of Research and Development, Shaanxi Heshi Dairy Co. Ltd., Baoji, 721200, ChinaWith the development and progress of human society and the continuous enhancement of people's health awareness, lactic acid bacteria inhibitors as a natural biopreservative have an irreplaceable position, with the advantages of high efficiency, broad spectrum, stability, safety and other characteristics. This paper studied the antibacterial effect of 23 lactic acid bacteria; the strains with the best antibacterial effect was identified by 16S rDNA method as being Lactobacillus rhamnosus L57 and was applied to banana storage. Our study showed that Lactobacillus rhamnosus L57 has a broad spectrum, inhibiting Escherichia coli, Staphylococcus aureus, Vibrio alginolyticus and Bacillus nato. Excluding the interference of organic acids, hydrogen peroxide and extracellular polysaccharide, the salting out of ammonium sulfate preliminarily determined that the proteins or peptides are the antibacterial substances in the antibacterial agent. Physicochemical properties showed that the microorganism had good antibacterial activity after trypsin, pepsin and papain, with good tolerance to pH, temperature and UV light, and the pH optimal range of 2.0-4.0. The mixture of freeze-dried powder of L. rhamnosus L57, chitosan and natamycin was used for banana preservation, with the proportion of freeze-dried powder of 1.25%, chitosan 1.5% and natamycin 0.03%. The preservation period was extended by 4 days compared with the absence of either bacteriostatic agent.https://doi.org/10.2478/aucft-2023-0005lactobacillus rhamnosusbananasprobiotic antibacterial agentbiopreservative |
| spellingShingle | Guo Meng Shu Guowei Wang Zhanmin Kang Jie Chen Li Qi Kangru Liu Yu Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation Acta Universitatis Cibiniensis. Series E: Food Technology lactobacillus rhamnosus bananas probiotic antibacterial agent biopreservative |
| title | Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation |
| title_full | Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation |
| title_fullStr | Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation |
| title_full_unstemmed | Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation |
| title_short | Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation |
| title_sort | screening and identification of an antibacterial agent producing lactobacillus strain and its application in bananas preservation |
| topic | lactobacillus rhamnosus bananas probiotic antibacterial agent biopreservative |
| url | https://doi.org/10.2478/aucft-2023-0005 |
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