The aim of this study was to identify the antimicrobial effect and mechanism of whey protein and blueberry juice mixed systems fermented with Lactobacillus against Escherichia coli during storage. The whey protein and blueberry juice mixed systems were fermented with L. casei M54, L. plantarum 67, S. thermophiles 99 and L. bulgaricus 134 and had different antibacterial activities against E. coli during storage. The antimicrobial activity of the mixed whey protein and blueberry juice mixture systems was the highest, with an inhibition zone diameter of approximately 230 mm, compared with the whey protein or blueberry juice systems alone. There were no viable E. coli cells 7 h after treatment with of the whey protein and blueberry juice mixed systems as determined by survival curve analysis. Analysis of the inhibitory mechanism showed that the release of alkaline phosphatase, electrical conductivity, protein and pyruvic acid contents, and aspartic acid transaminase and alanine aminotransferase activity in E. coli increased. These results demonstrated that these mixed systems fermented with Lactobacillus, especially those containing blueberries, could inhibit the growth of E. coli and even cause cell death by destroying the cell membrane and cell wall.
This study aimed to identify the antimicrobial effect and mechanism of whey protein and blueberry juice mixture system using lactobacillus fermentation against Escherichia coli during storage. The whey protein and blueberry juice mixture systems using Lactobacillus casei M54, Lactobacillus plantarum 67, Streptococcus thermophiles 99 or Lactobacillus bulgaricus 134 had different antibacterial activity against E. coli during storage. The antimicrobial activity of whey protein and blueberry juice mixture fermentation systems was the highest with inhibition zone diameter of about 230 mm compared with the whey protein or blueberry juice fermentation alone. There was no viable E. coli cells after 7 h with the treatment of whey protein and blueberry juice mixture systems by survival curve analysis. The inhibitory mechanism analysis showed that the release of alkaline phosphatase (AKP), electrical conductivity, protein content, aspartic acid transaminase (AST), alanine aminotransferase (ALT) and pyruvic acid content on E. coli had increased. These results demonstrated that these mixture fermentation systems especially containing blueberry could inhibit the growth of E. coli and even cause cells death by destroying the cell the membrane and cell wall.
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