Conversion of squid pen by a novel strain Lactobacillus paracasei subsp. paracasei TKU010, and its application in antimicrobial and antioxidants activity

Abstract

TKU010 was isolated from infant vomited milk and identifi ed as Lactobacillus paracasei subsp. paracasei. TKU010 had desirable properties concerning its ability to withstand adverse conditions in the gastrointestinal tract. The hydrolysate of casein enhanced the growth of TKU010 most obviously (17.20 18.25 OD 660 ), followed by the hydrolysate of SPP (16.00 15.06 OD 660 ). Incubating with SPP, both the culture supernatant of TKU010 on the fi rst day and the fourth day showed inhibitory activities on E. coli BCRC13086, F. oxysporum BCRC32121 and A. fumigatus BCRC30099. TKU010 culture supernatant (1% SPP) incubated for 3 days has high antioxidant activity; the DPPH scavenging ability was 75% per ml. Thus, TKU010 could be preferably used as a starter to produce fermented milk with possibly interesting organoleptic properties. Besides, we have shown that squid pen wastes can be utilized to generate a high value-added product, and have revealed its hidden potential in the production of biocontrol agents and functional foods.

Wine Lactic Acid Bacteria with Antimicrobial Activity as Potential Biocontrol Agents against Fusarium oxysporum f. sp. lycopersici

“…When comparing the data relative to the degree of inhibition of F. oxysporum obtained in this work with some of the best previous results that describe inhibitions of up to 50% [32], a high and very competitive efficacy of the malolactic strains is observed. On the other hand, with respect to the species L. paracasei, with the exception of the work carried out by Liang et al [33], which studies a strain of human origin, there were no more data regarding the antagonism of this species against F. oxysporum. The antifungal activity shown by lactic acid bacteria has been attributed to its ability to produce and release metabolites such as reuterin, organic acids or phenolic compounds [7] as well as antifungal substances of protein nature [4].…”

Applications of Lactobacillus rhamnosus Spent Culture Supernatant in Cosmetic Antioxidation, Whitening and Moisture Retention Applications

“…In the last few years, LAB were widely distributed in foods due to their beneficial effects on health, such increasing the innate immune response [16], helping to control intestinal infections [17], influencing cholesterol levels [18], antioxidant [19], and anticarcinogenic effects [20]. Some possible mechanisms of action maybe include the production of acid and other by-products of bacterial metabolism in the spent culture supernatant (SCS).…”

Identification of lactic acid bacteria in suancai, a traditional Northeastern Chinese fermented food, and salt response of Lactobacillus paracasei LN-1

“…Lactic acid bacteria (LAB) comprise a group of Gram-positive rod or cocci bacteria that produce lactic acid as the major metabolic end-product of carbohydrate fermentation. LAB are widely applied in food fermentation, food preservation, and feed products (Liang et al 2010). During some of these processes, LAB are exposed to several stress conditions, such as increased salt concentrations.…”