Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices
| Autor: | Abdellatif Boudabous, Imene Fhoula, Hadda-Imene Ouzari, Afef Najjari, Helena Albano, Paula Teixeira, Aisse Bah, Yosra Gharbi, Joana Barbosa |
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| Přispěvatelé: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
0301 basic medicine Article Subject 030106 microbiology Population Colony Count Microbial lcsh:Medicine Leuconostoc mesenteroides medicine.disease_cause 01 natural sciences General Biochemistry Genetics and Molecular Biology Foodborne Diseases 03 medical and health sciences chemistry.chemical_compound Bioreactors Listeria monocytogenes 010608 biotechnology medicine Humans Food microbiology Food science education 2. Zero hunger education.field_of_study General Immunology and Microbiology biology Chemistry lcsh:R food and beverages General Medicine biology.organism_classification Lactic acid Fruit and Vegetable Juices Fermentation Food Microbiology Listeria Lactobacillus plantarum Research Article |
| Zdroj: | BioMed Research International, Vol 2019 (2019) BioMed Research International Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| ISSN: | 2314-6141 2314-6133 |
| DOI: | 10.1155/2019/6937837 |
| Popis: | Tomatoes and tomato based-foods contain beneficial microorganisms and various organic acids that have important nutritional values for human. The objective of this study was to access the physiochemical properties of fermented tomatoes juices and to evaluate the competitiveness of lactic acid bacteria (LAB) against Listeria monocytogenes, Listeria innocua, and Salmonella spp., in artificially contaminated tomato juice. Microbial counting (LAB, fungi Salmonella spp., and Listeria spp.) was performed after fermentation and weekly during storage. Different organic acids (Lactic, succinic, and acetic) and ethanol were also monitored using HPLC method. Color parameters were also determined. The results showed an increase of lactic and acetic acid content, during fermentation and storage of juices inoculated with Lactobacillus plantarum and Leuconostoc mesenteroides at 25°C. Besides, citric acid and ethanol revealed higher content at the end of storage compared to that registered at 4°C. The pH from tomatoes juices decreased from an initial value of 4.5 to below 3.2. Alongside, foodborne pathogen population was significantly suppressed in tomatoes juices when the samples were coinoculated with LAB strains. Moreover, the inhibition of Salmonella species was faster compared to that of Listeria. After four weeks of storage at 4°C, Lb. plantarum and Lc. mesenteroides showed high survival rate, while pathogenic bacteria, yeasts, and molds cell numbers decreased drastically in all the contaminated vials. This work highlights the efficiency of Lb. plantarum and Lc. mesenteroides as potential starters for developing nutritious and safe fermented tomato juice products. |
| Databáze: | OpenAIRE |
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