Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt

Delavenne, Emilie; Cliquet, Sophie; Trunet, Clément; Barbier, Georges; Mounier, Jérôme; Blay, Gwenaëlle Le

doi:10.1016/j.fm.2014.04.017

Cited by 35 publications

(33 citation statements)

References 39 publications

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“…Yeast and moulds are shown to be the determinant of the shelf life of pasteurized cream and their count can be linked to doming of yogurt containers [4]. Despite the off-flavour and changes in visual appearance of dairy products, fungal contamination can lead to the significant economic losses [5]. Additionally, the introduction of fruit into yogurts can amplify the risk of spoilage by yeasts by providing additional sources of contamination and fermentable substrates.…”

Section: Introductionmentioning

confidence: 99%

Formation and Cumulation of CO2 in the Bottles of the Fermented Milk Drinks

Danilović¹,

Cocola²,

Fedel³

et al. 2016

IPCBEE

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Abstract. As in majority of food during storage, the development of CO 2 in headspace of yogurt is mainly the result of contamination and yeast growth. Thitherto, the monitoring of the changes of CO 2 concentration in the yogurt package"s atmosphere can be an indicator of the product quality and safety. The aim of this paper is to determine the accumulation of the CO 2 in the headspace of bottles of fermented milk products: yogurt ""Vedro 2.8% milk fat"" and fermented milk drink with probiotics ""FidoBe 0.5% milk fat"", both produced in ""Niška mlekara"", AD Niš, Serbia. To examine these phenomena, the products were incubated at 30 o C and contaminated with yeast at the levels of 1 and 5 CFU/ml. The strain of yeast used for the contamination was isolated from the spoiled yogurt. During the incubation, the CO 2 measurements were continuously performed with a device specially constructed for this purpose. The instrument was based on Tunable Diode Laser Absorption Spectroscopy with a Wavelength Modulation Spectroscopy technique. The number of lactic acid bacteria and the number of yeasts were monitored, too. Also the pH value was measured. The content of CO 2 in the headspace of contaminated (initial yeast concentration -1 CFU/ml) bottles of yogurt ""Vedro"" slightly increased from the start value to cca 5,0% at the 30th hour of incubation reaching yeast level of cca 4 logCFU/ml. After that, the CO 2 content and the number of yeasts increased faster until the 40th h and reached the values of cca. 16% and 6 logCFU/ml, respectively. During the incubation of the contaminated bottles of fermented milk drink ""FidoBe"", the CO 2 level slightly increased from the initial cca 1% to cca 5% during 36 h in bottles contaminated with 1 CFU/ml, and after 30 h in the bottles contaminated with 5 CFU/ml. Hereupon, the increase of CO 2 content was faster reaching 20% after 40h in experiment with the initial 5 CFU/ml yeasts, and after 48h in experiment with the initial 1 CFU/ml of yeast. During the incubation, the yeast level increased until the final level of 6.0 logCFU/ml.

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Section: Introductionmentioning

confidence: 99%

Formation and Cumulation of CO2 in the Bottles of the Fermented Milk Drinks

Danilović¹,

Cocola²,

Fedel³

et al. 2016

IPCBEE

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“…Some researchers have reported the promising potential of LAB as protective cultures for inhibiting pathogenic and spoilage bacteria in many food systems. In this context, a total inhibition of yeast contamination has been observed by Delavenne and others () when Lactobacillus harbinensis K.V9.3.1Np was added as a bioprotective agent in yogurt. Likewise, Cheong and others () reported the effectiveness of Lactobacillus plantarum isolates in controlling the growth of Penicillium commune on cottage cheese for up to 18 d at room temperature.…”

Section: Natural Antimicrobial Agents For Food Preservationmentioning

confidence: 85%

Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

Aloui¹,

Khwaldia²

2016

Comp Rev Food Sci Food Safe

137

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Natural antimicrobial agents have been investigated as alternatives to synthetic ones for ensuring food safety and quality. However, the practical use of these preservatives in the food industry is limited due to their negative impact on the odor and taste of food products, as well as the early loss of functionality due to their rapid diffusion and interaction with food components. The incorporation of natural antimicrobial agents into edible coatings has been investigated to control diffusion of active compounds and maintain their concentrations at a critical level on a food surface. Recently, nanoencapsulating and multilayered/nanolaminate delivery systems have emerged as promising tools to enhance the functionality of edible coatings. This review highlights the potential use of polymeric edible coatings for the incorporation of natural antimicrobial agents and the improvement of their controlled release in food systems. The methods used to assess the antimicrobial activity of encapsulated natural antimicrobial agents and the most recent findings regarding the application of nanoencapsulating and multilayered/nanolaminate delivery systems in food products are also discussed.

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“…These results are in accordance with previous findings, which showed that some LAB (including the Lactobacillus harbinensis K.V9.3.1Np, Lactobacillus brevis NS01, Lactobacillus casei AST18, and Lactobacillus rhamnosus K.C8.3.1I) have antimicrobial efficiency against foodborne pathogens and spoilage microorganisms in food products. [38,48,49] 6.13 ± 0.08 Aa 5.10 ± 0.10 Cb ND ND ND Nd presented not detected. Different lowercase letters (a-d) in the same row show significant differences (P < 0.05) between different storage time.…”

Section: Biopreservation Of Fermented Soybean Milk During 21 D Storagementioning

confidence: 90%

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

Hou

et al. 2020

International Journal of Food Properties

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This study aimed at characterization, production optimization, and assessing the biopreservative potential of a broad antimicrobial spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338, isolated from fermented sourdough in Northeast region of China. Ammonium sulfate precipitation and SP Sepharose TM fast flow were adopted to purify the bacteriocin, which resulted in a 7.43-fold purification and its molecular mass was estimated as 6.8 kDa. The bacteriocin was active over a wide pH range (2.0-12.0) and 2-12% NaCl and was heat and cold resistant (121°C for 30 min, and −20°C for 30 days). Optimization of culture conditions by response surface methodology indicated that the bacteriocin production was significantly enhanced than that of control (P < 0.05). Moreover, the lyophilized antimicrobial substance inhibited the growth of Staphylococcus aureus and Penicillium sp. in fermented soybean milk during storage at 4°C for 21 days. These results demonstrated that the bacteriocin from L. casei KLDS 1.0338 is a potential candidate for controlling microbial contamination and extending the shelf life of food products. ARTICLE HISTORY

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Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt

Cited by 35 publications

References 39 publications

Formation and Cumulation of CO2 in the Bottles of the Fermented Milk Drinks

Formation and Cumulation of CO2 in the Bottles of the Fermented Milk Drinks

Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

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