Abstract
Lactic acid bacteria (LAB) play an important role as natural food preservatives. However, the characterization of the variety of their metabolites is limited. The objective of this study was to determine the production of specific metabolites of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum by an optimized liquid chromatography with an ultraviolet/diode detection (HPLC-UV/DAD) method and to investigate their potential antimicrobial activity against specific food pathogens. Based on the results of this study, the main metabolites detected in Levilactobacillus brevis were 103.4 μg mL−1 DL-p-Hydroxyphenyllactic acid (OH-PLA) and 2.59 μg mL−1 vanillic acid, while 216.2 μg mL−1 OH-PLA, 19.0 μg mL−1 salicylic acid, 3.7 μg mL−1 vanillic acid, 6.9 μg mL−1 ferulic acid, 4.2 μg mL−1 benzoic acid and 1.4 μg mL−1 4-Hydrocinnamic acid were identified in the Lactiplantibacillus plantarum strain and 147.6 μg mL−1 OH-PLA and 4.9 μg mL−1 ferulic acid were identified in Lacticaseibacillus rhamnosus. This study provides alternative approaches for the molecules involved in the antimicrobial activity of food microorganism fermentation. These molecules may be used as antimicrobial ingredients in the food industry instead of conventional chemical preservatives.
Highlights
Innovative approaches and new data are created in the food technology sector for the quality improvement and safety assurance of produced foods
The current trend of reducing the consumption of ‘processed’ food has resulted in the replacement of conventional processing methods with alternatives, including the incorporation of microorganisms such as lactic acid bacteria (LAB) and antimicrobial compounds such as bacteriocins produced in food matrices [4,5,6,7,8,9]
The pathogenic microbial species Salmonella enterica ATCC14028, Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922 and Klebsiella pneumoniae ATCC 700603 were used in order to study the antimicrobial activity of the metabolites of the selected lactic acid bacteria
Summary
Innovative approaches and new data are created in the food technology sector for the quality improvement and safety assurance of produced foods. The use of LAB and their metabolic products is an effective way to extend the shelf life and safety of a food In this way, the action of spoilage and pathogenic microorganisms are inhibited, without modifying the desired organoleptic characteristics and nutritional value of the food [15,16,17,18,19]. Considering that LAB exhibit similar effects in vitro and the fact that their metabolites may target and play a role in the competitive exclusion of pathogens, the present study aimed to screen bacteria that produce numerous antimicrobial peptides and acids that may be effective biopreservatives for food products
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