The fight against food waste benefits from novel agents inhibiting spoilage. The present study investigated the preservative potential of the antimicrobial peptides Leg1 (RIKTVTSFDLPALRFLKL) and Leg2 (RIKTVTSFDLPALRWLKL) recently identified in chickpea legumin hydrolysates. Checkerboard assays revealed strong additive antimicrobial effects of Leg1/Leg2 with sodium benzoate against Escherichia coli and Bacillus subtilis with fractional inhibitory concentrations of 0.625 and 0.75. Additionally, Leg1/Leg2 displayed antifungal activity with minimum inhibitory concentrations of 500/250 µM against Saccharomyces cerevisiae and 250/125 µM against Zygosaccharomyces bailii. In contrast, no cytotoxic effects were observed against human Caco-2 cells at concentrations below 2000 µM (Leg1) and 1000 µM (Leg2). Particularly Leg2 showed antioxidative activity by radical scavenging and reducing mechanisms (maximally 91.5/86.3% compared to 91.2/94.7% for the control ascorbic acid). The present results demonstrate that Leg1/Leg2 have the potential to be applied as preservatives protecting food and other products against bacterial, fungal and oxidative spoilage.
Food safety is important to reduce food spoilage microorganisms and foodborne pathogens. However, food safety is challenging, as customers’ demand for natural preservatives is increasing. Essential oils (EOs) and their components (EOCs) are alternative antibacterial and antimycotic food additives. In this study, the minimal inhibitory concentrations (MIC) of 11 different EOCs against 13 food spoilage molds and yeasts were investigated via the microdilution method. Cinnamaldehyde (CA) revealed the lowest MIC for all tested strains and all EOCs (32.81–328.1 µg ml−1). However, CA is organoleptic and was therefore combined with other EOCs via the checkerboard method. Overall, 27 out of 91 combinations showed a synergistic effect, and both respective EOC concentrations could be reduced by maintaining MIC. Thereby, the combination with citral or citronellal showed promising results. The concentration-dependent effect of CA was studied in further detail on Saccharomyces cerevisiae, with CA causing delayed growth-kinetics and reduced total cell numbers. In addition, flow cytometric measurements combined with live–dead staining indicate the fungicidal effect of CA, due to decreasing total cell numbers and increasing relative amount of propidium iodide-positive cells. In this study, we demonstrated that CA is a potent candidate for the use as a natural preservative against food-relevant mold and yeasts showing fungistatic and fungicidal effects. Therefore, CA and EOC combinations with respective lower EOC concentrations reduce organoleptic reservations, which ease their application in the food industry.
A novel interdomain consortium composed of a methanogenic Archaeon and a sulfate-reducing bacterium was isolated from a microbial biofilm in an oil well in Cahuita National Park, Costa Rica. Both organisms can be grown in pure culture or as stable co-culture. The methanogenic cells were non-motile rods producing CH4 exclusively from H2/CO2. Cells of the sulfate-reducing partner were motile rods forming cell aggregates. They utilized hydrogen, lactate, formate, and pyruvate as electron donors. Electron acceptors were sulfate, thiosulfate, and sulfite. 16S rRNA sequencing revealed 99% gene sequence similarity of strain CaP3V-M-L2AT to Methanobacterium subterraneum and 98.5% of strain CaP3V-S-L1AT to Desulfomicrobium baculatum. Both strains grew from 20 to 42 °C, pH 5.0–7.5, and 0–4% NaCl. Based on our data, type strains CaP3V-M-L2AT (= DSM 113354 T = JCM 39174 T) and CaP3V-S-L1AT (= DSM 113299 T = JCM 39179 T) represent novel species which we name Methanobacterium cahuitense sp. nov. and Desulfomicrobium aggregans sp. nov.
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