Abstract
Antimicrobial compounds from traditional fermented foods have shown activity against a wide range of pathogen and spoilage microorganisms for several years. In this study, a Lactic acid bacteria (LAB), isolated from Vietnamese traditional fermented yogurt (Lactobacillus plantarum SC01), was encapsulated in alginate-gelatin (ALG-GEL) and the effect of incubation temperature, medium pH and surfactants were assessed. The aims of this research were to evaluate antimicrobial activity of bacteriocin produced by L. plantarum SC01. Another aim the research was to study the quality of pork meat treated with its Bacteriocin in 2 h as a bio-preservative at different storage times (0 h, 12 h, 24 h and 48 h) in room temperature, compared to control (treated with salt 40.0%). The antimicrobial activity of L. plantarum SC01 was identified through the inhibition rate of five indicator organisms, including Escherichia coli, Salmonella sp., Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis by co-culture method. The results showed that L. plantarum SC01 microencapsulated in ALG-GEL (2.5% alginate and 6.0% gelatin, w/v) and 3.0% bacteria supplied into modified MRS medium (MRSOPTSC01) produced highly active compound inhibited the growth of indicator organisms at a density of 104–108 CFU/mL. Antibacterial compounds were highly active in a treatment at 80 °C; not to be affected by pH; affected by surfactant as Ethylenediaminetetraacetic acid (EDTA), Sodium dodecyl sulfate (SDS), and Tween. Moreover, LAB obtained from this study show the potent Bacteriocin in its usage as a preservative in food.
Highlights
Chemical preservatives have been used for centuries to maintain freshness, improve visual properties, and prolong the shelf life of food
Effects of Different Gelatin Concentrations, Bacterial Inoculation Rates and Bioindicator Concentrations on According to a previous study, low concentrations of alginate used as the supporting gel or their mixture with other gels resulted in low viscosity and crosslinking sites did not create an uniform microencapsulated capsule
The microencapsulation of Lactic acid bacteria (LAB) has proven to be an alternative for the induction of Bacteriocin production
Summary
Chemical preservatives have been used for centuries to maintain freshness, improve visual properties, and prolong the shelf life of food. Some previous studies reported that chemical additives in food cause a variety of adverse health effects, including cancer in humans [1,2,3,4,5,6]. The application of natural antimicrobials as food preservatives to prevent quality loss is a promising alternative. Lactic acid bacteria (LAB) are known for the potential to produce antimicrobial compounds and are widely applied in the food industry, in the manufacture of fermented foods. Some exopolysaccharides (EPSs), antimicrobial peptides (Bacteriocin), and Bacteriocin-like inhibitory substances (BLIS), produced by LAB, have shown potential health-benefits, such as an improved nutritional value, control of intestinal infection, and inhibition of pathogenic bacteria [9]. Various Bacteriocins produced by L. plantarum, have been described, such as plantaricin A, plantaricin B, plantaricin C, plantaricin C19, plantaricin F, plantaricin S, plantaricin T, plantaricin LC74, plantaricin SA6, plantaricin 149, plantaricin 154, plantaricin UG1, and plantaricin
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Environmental Research and Public Health
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
