| Issue |
BIO Web Conf.
Volume 45, 2022
68th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|
|
|---|---|---|
| Article Number | 02011 | |
| Number of page(s) | 5 | |
| Section | Food Chemistry, Microbiology and Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/20224502011 | |
| Published online | 04 February 2022 | |
Study on the applicability of potentially probiotic strain Lactobacillus plantarum L4 to be included in the development of strategies for bio-preservation of food products
1 Department of Microbiology, University of Food Technologies, Plovdiv, Bulgaria
2 Department of Biochemistry and Molecular Biology, University of Food Technologies, Plovdiv, Bulgaria
3 BioDyMIA (Bioengineering and Microbial Dynamics at Food Interfaces) Université Lyon 1-ISARA Lyon Joined Research Unit, Université de Lyon, Bourg en Bresse, France
4 Department of Wine and Beer Technology, University of Food Technologies, Plovdiv, Bulgaria
* Corresponding author: rositsa_denkova@mail.bg
The antimicrobial activity of potentially probiotic strains is important for their possible application in the development of successful strategies for bio-preservation of different foods. The antimicrobial activity of the potentially probiotic strain Lactobacillus plantarum L4 against the pathogenic bacteria Salmonella abony; Staphylococcus aureus; Escherichia coli and the phytopathogenic fungi Aspergillus niger and Aspergillus flavus was determined using agar-diffusion assay with wells. Lb. plantarum L4 exhibited high antagonistic activity against all test microorganisms included in the study, which was due not only to the production and accumulation of lactic acid and other organic acids, but also to the production of other bioactive substances. The bioactive substances were then submitted to the action of different enzymes. This allowed to observe that they have protein nature, suggesting that they are likely bacteriocins or bacteriocin-like substances. The substances produced by Lb. plantarum L4 did not lose their antimicrobial activity during heat treatment at temperatures above 100 °С for 15 min and they exhibited high inhibitory activity against the test-microorganisms when pH ranged between 4 and 7. After further examination of the properties of the produced antimicrobial compounds, Lb. plantarum L4 can be used in the development of strategies for bio-preservation of different food products.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.