Antimicrobial Potential of Lactic Acid Bacteria on Freshcut Pineapple (Ananas comosus)
2015
Natural preservation using biological agents such as probiotic lactic acid bacteria (LAB) has been singled out as among the emerging technologies where research should focus in order to develop safer and sustainable antimicrobial system. This study was conducted to determine the antimicrobial efficacy of probiotic LAB and the physicochemical and sensory qualities of freshcut pineapple. Freshly harvested ripening ‘Queen’ pineapple fruits (about 25% shell yellowing) were obtained from a local plantation, peeled, and sliced as commercially practiced. Pure culture of Lb. plantarum at 10(9) CFU/ml was applied at 1-3% (v/w) as protective culture. Control treatments included 150 ppm chlorine and distilled water as 2-min dip. The product samples were packed in sterile resealable 50 μm-thick polyethylene bag and stored at 7-10°C for five days. Lb. plantarum at 2-3% inhibited aerobic bacteria, coliform and yeast and mold proliferation on pineapple. At 3%, Lb. plantarum reduced the microbial load by about 99% relative to water control after five days of cold storage. Probiotic LAB with 3% concentration had no significant effect on the physicochemical and sensory quality of freshcut pineapple.
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