Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables

Abstract

Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, and Lactobacillus faraginis LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strains (methicillin-resistant Staphylococcus aureus, Citrobacter freundii, Klebsiella pneumoniae, Salmonella enterica, Bacillus cereus, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, Enterococcus faecalis, Enterococcus faecium, Streptococcus mutans, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida, and Enterobacter cloacae) as a potential antimicrobial combination for beverage preparation. The highest number of the tested pathogenic strains was inhibited by gooseberries, sea buckthorn, and rhubarb combinations with strain LUHS122 fermented beverages (13 pathogens out of 15 tested). Twelve out of 15 tested pathogens were inhibited by gooseberry combinations with LUHS135 and LUHS206 fermented milk permeate. Selected B/V in combination with fermented milk permeate are promising antimicrobial ingredients for beverage preparation, possessing antimicrobial activity almost against all the tested pathogenic strains.

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

“…According to Bartkiene et al [ 32 ], biocoats prepared from LAB that are multiplied and lyophilised in dairy industry by-products or lyophilised apple and blackcurrant by-products are very promising antimicrobial ingredients, showing inhibition properties against S. enterica, S. Typhimurium, E. coli , S. aureus , B. cereus , S. mutans , A. baumani , and P. multocida [ 32 ]. Additionally, it has been reported that LAB multiplied in milk permeate inhibit S. eneterica , S. Typhimurium , E. coli , S. aureus , B. cereus, Klebsiella pneumoniae, and P. marabili growth better than berry/fruit/vegetable by-products [ 36 , 48 , 49 ]. The antimicrobial activity of different ingredient combinations is significantly affected by the interactions between different compounds (e.g., LAB strains [ 32 , 91 , 92 ], the type of by-product [ 32 , 37 , 49 , 93 ], and ingredients of plant [ 85 , 94 , 95 ] or animal origin [ 96 , 97 , 98 , 99 ]), as well as the method of valorisation [ 96 , 97 , 100 , 101 ].…”

“…Our previous studies have shown that freeze-dried apple pomace (AP) and freeze-dried blackcurrant pomace (BC) possess high antimicrobial [ 32 , 36 , 37 , 46 ] and antifungal [ 40 , 47 ] activity against a broad spectrum of pathogenic bacteria strains and fungi. It is also known that by-products from the berry/fruit industry can improve the sensory properties (i.e., colour, flavour, moisture, and texture) of different types of foods [ 36 , 46 , 48 , 49 , 50 , 51 ]. The influence of juices, extracts and vinegar has also been reported on the quality and sensory parameters of pork [ 52 , 53 , 54 ], poultry [ 53 , 54 , 55 , 56 ], beef [ 57 , 58 , 59 , 60 ], and LM [ 61 , 62 ]; however, information about marinades prepared using AW–LAB–berry/fruit combinations is scarce.…”

Nondairy food applications of whey and milk permeates: Direct and indirect uses

“…(2020), the authors investigated the growth of 10 different strains of LAB in a health drink made with MP and apple byproducts and found that beverages made with the strains Lactobacillus uvarum LUHS245, Lactobacillus casei LUHS210, or Lactobacillus coryniformis LUHS71 inhibited 13 out of the 15 pathogenic and opportunistic bacterial strains tested. In a subsequent study, the authors demonstrated that certain strains of LAB, when paired with combinations of fruit and vegetable pomace (gooseberries, chokeberries, cranberries, sea buckthorn, and rhubarb), exhibit good antimicrobial activity against a variety of pathogens in MP‐based beverages (Zokaityte, Lele, et al., 2020).…”

Phenolic Compounds and Functional Beverages

“…Indeed, phenolic compounds have been described as antimicrobial agents. Zokaityte et al, 2020 [13], studied the antimicrobial properties of milk permeate fermented with probiotic strains and berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb).…”