The efficacy of bacteriocin-containing cell-free supernatant from Lactobacillus plantarum Cys5-4 to control pathogenic bacteria growth in artisanal beverages
2018
Barrigas, A. | Tenea, G. N.
The increasing interest on consuming fresh, non-processed healthy food and beverages expand the research on finding new alternatives for natural preservation. Antimicrobial substances produced by lactic acid bacteria proved to be safer for health making them of great interest to be investigated. In the current study, the bacteriocin-producing Lactobacillus plantarum Cys5-4 strain has been targeted for its preservative potential in artisanal beverages. The maximum production was registered at the stationary phase and increased when glycerol (5%) was added to bacterial culture medium. Agar-well diffusion assay indicated that cell-free supernatant (CFS) containing active substances and precipitated bacteriocin (PP) displayed a broad range of antimicrobial activity towards several indicator strains. When CFS Cys5-4 was applied to orange juice at the room temperature, about two-fold reduction in viable cell of E. coli from 6.0 log CFU/ml at the inoculation time to 3.03 log CFU/ml on Day 5 was registered. However, a decrease of Salmonella was registered on Day 1 (4.24 log CFU/ml) and maintained in the same range during storage period. Similarly, a gradual reduction of viable cells towards both pathogens tested was registered in chicha beverage stored at 4°C. These results revealed the high potential of bacteriocin Cys5-4 to control pathogenic bacteria growth in natural beverages thus would be effective as overall good manufacturing practice of those products.
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