Abstract
Many Lactobacillus plantarum strains can secrete some antimicrobial substances and be added to food as antimicrobial agents and preservatives. In this study, three L. plantarum strains (P1, S11, and M7) with strong antimicrobial activity against three pathogenic bacteria were isolated from Xinjiang traditional dairy products. Five common organic acids produced by fermentation of strains play a key role in inhibiting three pathogenic bacteria. At the same pH, the antimicrobial activity of the fermentation broth against Escherichia coli and Salmonella is stronger than that of the organic acid alone. Thus, three kinds of antimicrobial agents (P1‐1, M7‐1, and S11‐1) mixed with five common organic acids were produced. Moreover, the antimicrobial activity against Salmonella ASI.1174 of the antimicrobial agents was about 30% higher than that of the fermentation broth. In addition, organic acid antimicrobial agents combined in different proportions can inhibit different pathogenic bacteria. According to this result, it is a potential approach to develop novel antimicrobial agents used in food preservation by mixing different organic acids.
Highlights
Lactobacilli are widespread microorganisms which have numerous applications in both industry and human health, including food preservation and probiotics (Altay, Karbancıoglu‐Güler, Daskaya‐ Dikmen, & Heperkan, 2013; Cebeci & Gürakan, 2003)
After thousands of years of domestication, these traditional dairy products retain many of the lactic acid bacteria that assist in the unique flavor of dairy products
The results of this study showed that three L. plantarum strains (P1, S11, and M7) isolated from Xinjiang traditional dairy products showed strong antimicrobial activities against indicator strains
Summary
Lactobacilli are widespread microorganisms which have numerous applications in both industry and human health, including food preservation and probiotics (Altay, Karbancıoglu‐Güler, Daskaya‐ Dikmen, & Heperkan, 2013; Cebeci & Gürakan, 2003). Many traditional fermented foods are a rich bacterial library for screening L. plantarum with antimicrobial activities. Some L. plantarum strains producing large amounts of organic acid were added to many fermented foods as a preservative (Li et al, 2016). This preservation method is very suitable for acid‐ proof fermented food. Lactobacillus strains usually produce more than one organic acid, and the difference in the proportion of organic acids may be the reason why lactic acid bacteria's antimicrobial activities were inconsistent (Thu, Foo, Loh, & Bejo, 2013). The first aim was to screen L. plantarum strains with strong antimicrobial activity from traditional dairy products in Xinjiang. The second purpose was to find the suitable organic acid mixture with strong antimicrobial activity
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