| Autor: |
Linares-Morales JR; Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México., Salmerón-Ochoa I; Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México., Rivera-Chavira BE; Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México., Gutiérrez-Méndez N; Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México., Pérez-Vega SB; Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México., Nevárez-Moorillón GV; Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua. Circuito Universitario s/n, Campus II. C.P: 31125 Chihuahua, Chih. México. |
| Abstrakt: |
The discarding of wastes into the environment is a significant problem for many communities. Still, food waste can be used for lactic acid bacteria (LAB) growth. Here, we evaluated three growth media equivalent to de Mann Rogosa Sharpe (MRS), using apple bagasse, yeast waste, fish flour, forage oats, and cheese whey. Cell-free supernatants of eight LAB strains were tested for antimicrobial activity against nine indicator microorganisms. The supernatants were also evaluated for protein content, reducing sugars, pH, and lactic acid concentration. Cell-free supernatants from fish flour broth (FFB) LAB growth were the most effective. The strain Leuconostoc mesenteroides PIM5 presented the best activity in all media. L. mesenteroides CAL14 completely inhibited L. monocytogenes and strongly inhibited Bacillus cereus (91.1%). The strain L. mesenteroides PIM5 consumed more proteins (77.42%) and reducing sugars (56.08%) in FFB than in MRS broth (51.78% and 30.58%, respectively). Culture media formulated with agroindustrial wastes positively improved the antimicrobial activity of selected LAB, probably due to the production of antimicrobial peptides or bacteriocins. |
