Functional Properties of Yogurt Fermented by Bacteriocin-producing Pediococcus acidilactici

Abstract

Physical and sensory characteristics of commercial yogurts are important aspects for consumer acceptability. In addition, beneficial functions of commercial yogurts are also emphasized for the probiotic dairy products. The aim of this study was to investigate the functional properties of yogurts with the combination of bacteriocin-producing Pediococcus acidilactici. Yogurts fermented with commercial starter culture (control yogurt) and control yogurt together with P. acidilactici HW01 (yogurt+HW01), P. acidilactici JM01 (yogurt+JM01), or P. acidilactici K10 (yogurt+K10) were prepared. During 28 days after fermentation, the viability of lactic acid bacteria, pH, and brix, in the yogurt samples were assessed with standard methods. Moreover, to investigate the antilisterial activity of the yogurt samples, Listeria monocytogenes was simultaneously inoculated when the yogurts were prepared with lactic acid bacteria, and the viability of L. monocytogenes was determined. Although yogurt+K10 did not completely remove L. monocytogenes, control yogurt, yogurt+HW01, and yogurt+JM01 eradicated L. monocytogenes at day 2 after fermentation. However, yogurt+K10 also removed L. monocytogenes at day 3 after fermentation. Taken together, these findings suggest that the combination of yogurt with P. acidilactici does not affect its quality and they may consequently aid in the development of new probiotic yogurt.

Potential of Antimicrobial Peptide-Overexpressed Tenebrio molitor Larvae Extract as a Natural Preservative for Korean Traditional Sauces

“…A previous study reported that bacteriocin, a representative AMP used in food, is hydrolyzed when reacted with the human proteolytic enzyme and loses its antimicrobial activity. Therefore, the antimicrobial activity of bacteriocin does not remain and is used as a food preservative [11,46]. iTME showed a result of losing antibacterial activity by human-derived trypsin and chymotrypsinin this study.…”

“…As for the stability as food preservatives, sorbic acid has been reported to have a very stable antimicrobial activity at pH 2-7, after heating at 85 • C for 2 h, or at a high salt condition [45]. Nisin, a natural preservative derived from bacteria and sold as a commercial product, has also been shown to have antimicrobial activity at pH 2-6 and even when heated to 121 • C [46]. In addition, GSE also retains its antibacterial activity at pH 4-10 and 150 • C [44].…”