Spoilage of Vegetables and Fruits

Erkmen, Osman; Bozoğlu, T. Faruk

doi:10.1002/9781119237860.ch20

Cited by 9 publications

(12 citation statements)

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“…Various studies have shown the presence of Salmonella spp., E. coli O157:H7, Listeria monocytogenes, Bacillus cereus, Campylobacter spp., Yersinia enterocolitica, Clostridium botulinum and other pathogens, in addition to some viruses and parasites in fruits and vegetables [4,5]. Spoilage bacteria such as Erwinia carotovora and Xanthomonas campestris cause various types of lesions regarding texture and color thus reducing their quality and commercial value [6].…”

Section: Introductionmentioning

confidence: 99%

“…LAB can be isolated from many raw wild fruits, vegetables and flowers [11,12]. Moreover, lactic and acetic acid bacteria can promote the spoilage of fruits, vegetables, fruit juices and beverages as residents at the outer layer of the skin of fruits and vegetables [6]. These bacteria are known for the fermentation of carbohydrates and the production of various organic acids such as lactic acid, which significantly lower the pH of fermented foods [12].…”

Section: Introductionmentioning

confidence: 99%

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Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and Vegetables

et al. 2020

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Screening natural products for bacteriocin-producing bacteria may be the equilibrium point between the consumer demand for mild processing and the industry’s need for hazard control. Raw unprocessed honeycombs filled with oregano honey from the alpine mountainous territory of Epirus, Greece were screened for bacteriocinogenic lactic acid bacteria and Bifidobacterium spp., with inhibitory action towards some pathogens and spoilage microorganisms isolated from fresh fruits and vegetables (number and type of strains: three E. coli, twoL. monocytogenes, two Salmonella spp., two B.cereus, two Erwinia spp., one Xanthomonas spp., L. innocua (ATCC 33090TM) and E. coli 0157:H7 (ATCC 69373)). Among the 101 collected isolates (73 Lactobacillus, 8 Lactococcus, 8 Leuconostoc and 12 Bifidobacterium species) from the oregano honeycombs (an original finding since there are no other reports on the microbial biodiversity of the flora of the oregano honey), 49 strains of lactic acid bacteria (LAB) and Bifidobacterium spp. were selected and tested for their bacteriocin-producing capacity (34 Lactobacillus, 6 Lactococcus, 5 Leuconostoc and 4 Bifidobacterium). The antibacterial activity exerted by the tested LAB and Bifidobacterium strains was not of the same potency. Our results suggest that the main molecules involved in the antimicrobial activity are probably bacteriocin-like substances (a conclusion based on reduced antibacterial activity after the proteolytic treatment of the cell-free supernatant of the cultures) and this antimicrobial activity is specific for the producing strains as well as for the target strains. The spoilage bacteria as well as the reference microorganisms showed increased resistance to the bacteriocin-like substances in comparison to the wild-type pathogens.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and Vegetables

et al. 2020

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“…Hydroxyl group in ethanol (alcohol) acts as an antimicrobial agent against microbes except for alcohol-tolerant strains. It causes a partial breakdown of membrane function, inhibiting cell growth or protein synthesis, denaturation of proteins, and membrane damage, which lead to cell perturbations like ion leakage or loss of energy (Horinouchi et al, 2018 (Erkmen and Bozoglu, 2016). Lime and soursop did not show any sign of spoilage, and no microorganisms were isolated (Table 3).…”

Section: Resultsmentioning

confidence: 99%

“…(Barth et al, 2009;Sharma et al, 2013). Besides, E. carotovora, several Pseudomonas spp., Corynebacterium, Xanthomonas campestris and lactic acid bacteria are important spoilage bacteria of fruits (Tournas, 2005;Erkmen and Bozoglu, 2016). Some spoilage microbes are capable of colonizing, creating lesions and damaged healthy plant tissues.…”

Section: Resultsmentioning

confidence: 99%

“…Some spoilage microbes are capable of colonizing, creating lesions and damaged healthy plant tissues. The type of microbial spoilage in fruits is based on the pH, nutrient availability, water activity (a w ), temperature, relative humidity, oxidation-reduction potential and content of biological structure of fruits (Erkmen and Bozoglu, 2016). Phenological patterns of defoliation and refoliation processes of rubber tree clones in northwest Colombia Fruit preservation with bioethanol obtained from the fermentation of brewer's spent grain with Saccharomyces carlsbergensis…”

Section: Resultsmentioning

confidence: 99%

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Fruit preservation with bioethanol obtained from the fermentation of brewer’s spent grain with Saccharomyces carlsbergensis

Ogidi¹,

George

Aladejana

et al. 2020

Rev. Fac. Nac. Agron. Medellín

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Brewer’s Spent Grain (BSG) is renewable lignocellulosic biomass generated from the beer brewing process. It serves as a substrate for various biotechnological applications. BSG was used as the main substrate for bioethanol production with Saccharomyces carlsbergensis in submerged fermentation. Saccharification and fermentation studies were performed for the production of bioethanol. A sterilized fermenter was loaded with 50 g L-1 of BSG at 29±2 °C and an agitation speed of 180 rpm. pH was adjusted to 6.0 before the addition of 500 mL of yeast culture for 7 days under submerged and optimized conditions. The fermented product was concentrated using a rotary evaporator at 66±1 °C, and ethanol was qualitatively determined by the dichromate method. Bioethanol yield was 22%, with a specific gravity of 0.8 at 28 °C. Fourier-Transform Infrared Spectroscopy (FTIR) confirmed the presence of -CH3 stretch, -OHstretch and -CH2stretch in bioethanol. For the preservative test, Staphylococcus spp., Erwinia spp., Lactobacillus spp., Bacillus spp., Xanthomonas spp., Pseudomonas spp., Micrococcus spp. and Corynebacterium spp. were the bacteria isolated from fruits examined from different regions of Osun State. The genera of fungi isolated were Aspergillus, Colletotrichum, Penicillium, Fusarium, Alternaria, Rhizopus, Candida, Saccharomyces, Geotrichium and Pichia. Bioethanol produced from BSG inhibited the growth of microorganisms with zones of inhibition range from 7.0 mm to 11.5 mm, and thus, selected fruits were preserved. Hence, the fermentation technology of agro-industrial wastes with microorganisms can be adopted to convert waste biomass to useful resources.

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Application of essential oils in packaging films for the preservation of fruits and vegetables: A review

et al. 2022

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Spoilage of Vegetables and Fruits

Cited by 9 publications

References 0 publications

Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and Vegetables

Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and Vegetables

Fruit preservation with bioethanol obtained from the fermentation of brewer’s spent grain with Saccharomyces carlsbergensis

Application of essential oils in packaging films for the preservation of fruits and vegetables: A review

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