Postharvest control of Escherichia coli O157:H7 on romaine lettuce using a novel pelargonic acid sanitizer

Cimowsky, Samuel; Kumar, Govindaraj Dev; Silva, André Luiz Biscaia Ribeiro da; White, Elizabeth; Kerr, William L.; Rodrigues, Camila Gonçalves; Juneja, Vijay K.; Dunn, Laurel

doi:10.1016/j.lwt.2021.112168

Cited by 5 publications

(1 citation statement)

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“…Previous studies conducted observed an increase in these chemical compounds when LAB are employed in different food matrices such as pumpkin and watermelon juices [ 63 , 64 ]. Regarding its biological properties, it is important to emphasize that nonanoic acid has evidenced antimicrobial properties against several pathogens such as Alternaria alternata , Botrytis cinerea [ 65 ], Candida albicans [ 66 ], Salmonella enterica [ 67 ], and Escherichia coli O157:H7 [ 68 ]. Thus, volatile acids combined with the other biological compounds found in the MB10 (such as PEA, organic acids, and phenolic acids) could contribute to the antifungal properties of the formulated ingredient since LAB antifungal potential is related to the synergistic action of the different metabolites synthesized [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

Nazareth

Calpe

Luz

et al. 2023

Foods

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The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.

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