Probiotic potential of Lactobacillus plantarum DMR14 for preserving and extending shelf life of fruits and fruit juice

Islam, Saidul; Biswas, Suvro; Jabin, Tabassum; Moniruzzaman, Md.; Biswas, Jui; Uddin, Md. Salah; Ekram, Md. Akhtar-E; Elgorban, Abdallah M.; Ghodake, Gajanan; Syed, Asad; Saleh, Abu; Zaman, Shahriar

doi:10.1016/j.heliyon.2023.e17382

Cited by 11 publications

(4 citation statements)

References 53 publications

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“…The hemolytic activity of LpbBCC4352 was assessed using a plate assay following the procedure outlined by Islam et al [24] with slight modifications. A one-loopful of the overnight culture of LpbBCC4352 was streaked onto 0.5% (v/v) sheep blood agar plate and then incubated at 37 • C for 48 h. The plate was subsequently inspected for the development of a distinct translucent zone surrounding the culture-streaked line, serving as an indicator of a hemolytic reaction.…”

Section: Safety Evaluation Of Lpbcc4352 2101 Hemolytic Activity Assaymentioning

confidence: 99%

“…L. plantarum plays a significant role in fermenting a wide range of products, including dairy products [16][17][18], fermented meat products [19][20][21][22], and various plant-based products [23][24][25]. Numerous investigations have been conducted to develop functional foods or preparations that incorporate probiotics, such as fermented sausages [26][27][28][29][30][31][32][33][34].…”

Section: Introductionmentioning

confidence: 99%

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Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

Kingcha,

Pumpuang,

Adunphatcharaphon

et al. 2024

Fermentation

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The suitability of Lactiplantibacillus plantarum (L. plantarum) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. L. plantarum BCC 4352 (LpbBCC4352) exhibited colony-associated antimicrobial activity against Kocuria rhizophila, L. plantarum, Latilactobacillus sakei ssp. sakei, and Pediococcus pentosaceus, as well as the zoonotic Streptococcus suis. LpbBCC4352 exhibited impressive acid (pH 2.5) and bile resistance, coupled with notable survival rates in a simulated human digestive model. In addition, the strain is able to utilize fructo-oligosaccharides in simulated human colon conditions. It also displayed robust adhesion to human colon cell monolayers (Caco-2) and gastric mucin. Furthermore, it showed a promising cholesterol reduction ability in the fermentation medium. The safety of LpbBCC4352 for human consumption was confirmed through a hemolytic activity assay and antibiotic susceptibility testing. Moreover, using LpbBCC4352 as a starter culture not only enhanced the firmness of Nham but also ensured consumer satisfaction. The overall findings emphasize the potential use of LpbBCC4352 as a safe and effective functional starter culture, particularly in the production of Nham.

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Section: Safety Evaluation Of Lpbcc4352 2101 Hemolytic Activity Assaymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

Kingcha,

Pumpuang,

Adunphatcharaphon

et al. 2024

Fermentation

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show abstract

“…The use of LAB and their metabolites (i.e., metabiotics) as an alternative for natural food preservation is seen to be a very promising method for maintaining the microbiological purity and safety of postharvest storage of raw and little processed fruits and vegetables, both alone and in combination with edible coatings ( Biswas and Das Mohapatra, 2023 ; Islam et al, 2023 ). These bacteria are known as food grade and are used as preservatives to stop the growth of pathogens and as potential antibiotic alternatives to prevent or treat a variety of foods ( Terpou et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Preventing microbe colonization on avocado (Persea nubigena var. guatemalensis) through metabiotic treatment, a promising postharvest safety improvement

Tenea,

Angamarca,

Cifuentes

et al. 2024

Front. Microbiol.

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IntroductionLactic acid bacteria (LAB) produce various metabolites (i.e. metabiotics) with inhibitory capacity towards harmful foodborne pathogens.MethodsThis study aimed to design several antimicrobial formulations based on metabiotics obtained from different native LAB species (Lactobacillus pentosus UTNGt5, Lactococcus lactis UTNGt28, and Weissella cibaria UTNGt21O) and to detect the possible mode of action towards two multidrug resistant Staphylococcus spp. strains isolated from avocado (Persea nubigena var. guatemalensis) fruits. Additionally, the formulation with the highest inhibitory activity was tested ex vitro on avocados at the immature (firm) ripeness stage to evaluate their effect on microorganisms’ growth and fruit quality attributes post-harvest.Results and discussionOut of the top five formulations showing the highest bactericidal effect in vitro at their minimum inhibitory concentration (1 x MIC) on both Staphylococcus spp. targets one candidate annotated P11 (consisting of UTNGt21O and UTNGt28; 1:3, v/v) was selected. Co-cultivation of Staphylococcus strains with P11 formulation results in cell viability reduction by 98%, by impairing the integrity of the cell membrane inducing cytoplasm molecule content leakage, protein profile changes, and finally bacterial death. Even though the total coliforms, Staphylococcus spp., Enterobacter spp., molds, and yeasts counts were not fully eliminated by day 13 of storage, a statistically significant reduction (p < 0.05) in viable cell counts were observed by day 8 upon the P11 treatment compared with non-treated control (C) and treated with a commercial disinfectant (T1) samples, suggesting that P11 formulation inhibited microbial colonization during storage. Likewise, no visible dark spots were observed on the mesocarp (pulp) upon the treatment with P11, whereas T1 and C fruits showed greater dark spots on the pulp as indicative of damage. The quality attributes, such as pH, total soluble solids, total titratable acidity, antioxidant capacity, and total polyphenol content, were not affected by the treatment. Principal Component Analysis (PCA) conducted on these five variables showed a clear separation of samples according to the maturity stage regardless of the treatment.ConclusionThese results suggest that the active metabolites from LAB strains might create a barrier between the exocarp and mesocarp, inhibiting the microorganisms colonization, reducing fruit damage, and lengthening the fruit quality and safety after harvest.

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“…These are two interconnected attributes, as among the selection criteria of a probiotic microorganism, there are antimicrobial properties with respect to pathogenic bacteria, with the aim of supporting intestinal health. Different strains of L. plantarum have found applications in the postharvest of fruits and vegetables [19,[23][24][25], with particular reference to the issues of (i) biocontrol against filamentous fungi such as Botrytis cinerea, Aspergillus spp., and Penicillium spp. and (ii) improvement in functional quality, supporting the interest in this microorganism as a model lactic acid bacterium for this kind of application.…”

Section: Introductionmentioning

confidence: 99%

Inclusion of Antifungal and Probiotic Lactiplantibacillus plantarum Strains in Edible Alginate Coating as a Promising Strategy to Produce Probiotic Table Grapes and Exploit Biocontrol Activity

De Simone,

Scauro,

Fatchurrahman

et al. 2024

Horticulturae

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The use of lactic acid bacteria (LAB) for the probiotic enrichment of minimally processed fruit is a well-established practice in the literature. In addition, several LAB demonstrated a strain-specific ability to control harmful microorganisms and decay agents, improving shelf life, maintaining quality, and promoting the safety of fruits and vegetables. Edible coatings can help modulate the phenomena of gas exchange and water loss by fruits, representing protection from physical damage and spoilage phenomena linked to oxidation and the development of undesired microorganisms. At the same time, the coating can represent an innovative delivery matrix for the LAB strains of potential interest to improve safety and quality in the postharvest management of fruits. In this work, five Lactiplantibacillus plantarum strains, previously characterised for their probiotic and antifungal activity, were incorporated into a sodium alginate coating to develop edible probiotic coatings with antifungal properties for table grapes cv. Italia. The bacterial transfer and their survival were evaluated by comparing coated and uncoated table grapes during 14 days of cold storage at 4 °C. The alginate edible coating increased the number of viable cells transferred to the surface of the berries from about 5 to more than 7 Log CFU/g, with a crucial impact on the potential functional attributes of the final product. The ability of the functionalised coatings to counteract the decay development was evaluated on table grape berries artificially contaminated with Aspergillus niger CECT 2805. A significant reduction in lesion diameter was observed in the alginate coating with L. plantarum 11-A, with a reduction from 15.40 ± 1.14 mm of uncoated berries to 8.40 ± 1.14 mm of berries coated with L. plantarum 11-A. The lesion diameter reduction was also accompanied by a reduction in the symptoms of infection, such as browning around the wound. These results suggest the application of selected strains of L. plantarum as promising bio-resources to enhance the overall value of ready-to-eat fruits and vegetables, particularly in combination with edible coating as a carrier matrix. While a strain-dependent effect was not detected with respect to the improvement in the number of cells in the edible coating, a variability depending on the biotype used was detected for the properties linked to biocontrol, suggesting that the inclusion in edible packaging may represent an innovative criterion in the selection of lactobacilli to be applied postharvest.

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Probiotic potential of Lactobacillus plantarum DMR14 for preserving and extending shelf life of fruits and fruit juice

Cited by 11 publications

References 53 publications

Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

Potential Use of Lactiplantibacillus plantarum BCC 4352 as a Functional Starter Culture for Fermenting Thai Pork Sausage (Nham)

Preventing microbe colonization on avocado (Persea nubigena var. guatemalensis) through metabiotic treatment, a promising postharvest safety improvement

Inclusion of Antifungal and Probiotic Lactiplantibacillus plantarum Strains in Edible Alginate Coating as a Promising Strategy to Produce Probiotic Table Grapes and Exploit Biocontrol Activity

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