Abstract
This article presents results of a study of the effect of blue color on the bacteriocin activity. It was revealed that photostimulation of Lactobacillus Lactis with light in the blue spectrum (435-470 nm) with a light flux intensity of 1800 mcd for 50-60 minutes positively affects the bacteriocin activity (increases by 60.1%), while titer of the Lactobacillus lactis is 2 times higher. It was found that it was in the first 18 hours that the irradiated samples had a greater difference in terms of activity and titers than unirradiated samples. Oxidative stress affects the culture’s viability, both in samples treated with blue light and in the untreated cultures. However, impact intensity on the treated cultures is weaker. These outcomes indicate the possibility of using blue light for stimulating bacteriocin biosynthesis in order to use it as a food additive for prolongation of shelf life of food products.
Highlights
Both in the global food market and in the localization of food industry due to quarantine measures, the implementation time for communication network between the food producer and the final consumer increases
The main trend in the food industry development is application of safe ingredients obtained by microbial synthesis, in particular, enzymes, polysaccharides, amino acids, vitamins and bacteriocins [1]
Photostimulation of the Lactobacillus Lactis culture with blue light had a positive effect on bacteriocin activity, while the titer of the Lactobacillus lactis culture was 2 times higher
Summary
Both in the global food market and in the localization of food industry due to quarantine measures, the implementation time for communication network between the food producer and the final consumer increases. This is due to the large distances of the market, or to the limitation of contacts under the quarantine. The emphasis is on eco-friendly technologies that preserve using natural or beneficial substances or microorganisms. A special place in the preservation of food products is given to the natural substances or beneficial microorganisms that have a preserving effect, in particular bacteriocins, due to their high antimicrobial potential [2]
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