Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear
| Autor: | Maribel Abadias, Marina Anguera, M.B. Iglesias, Immaculada Viñas, J. Sabata |
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| Rok vydání: | 2017 |
| Předmět: |
PEAR
Salmonella education.field_of_study Population food and beverages 04 agricultural and veterinary sciences Biology Biopreservation medicine.disease_cause biology.organism_classification 040401 food science law.invention Microbiology Probiotic 0404 agricultural biotechnology Lactobacillus acidophilus Listeria monocytogenes Lactobacillus rhamnosus law medicine Food science education Food Science |
| Zdroj: | LWT - Food Science and Technology. 81:243-249 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2017.03.057 |
| Popis: | The use of probiotics as biopreservation agents of foodborne pathogens in food is becoming increasingly known. The aim of this work was to investigate the effectiveness of Lactobacillus rhamnosus GG (L. rham. GG) and Lactobacillus acidophilus LA-5 (L. acidophilus LA-5) against Salmonella and Listeria monocytogenes in minimally processed pears during storage at 5, 10 and 20 °C at conditions simulating commercial application. Pear wedges were artificially inoculated with a suspension containing Salmonella, L. monocytogenes and/or the probiotic strains L. rham. GG or L. acidophilus LA-5, packaged and stored at 5, 10 and 20 °C. Microorganisms were periodically enumerated. L. acidophilus LA-5 did not shown any effect against pathogens. Salmonella was affected by co-inoculation with L. rham. GG at 10 and 20 °C, which reduced the population approximately 2-log units. Moreover, L. monocytogenes population was reduced approximately 3-log units at each temperature in presence of L. rham. GG. Probiotic populations were maintained throughout the experiment around 107–108 CFU g−1, which is in the range known to develop its probiotic role (106–109 CFU g−1). Our results demonstrated that L. rham. GG is able to control Salmonella and L. monocytogenes growth on fresh-cut pear. |
| Databáze: | OpenAIRE |
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