Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurt

Li, Hongjuan; Liu, Lu; Zhang, Shuwen; Uluko, Hankie; Cui, Wenming; Lv, Jing

doi:10.1016/j.foodcont.2013.06.023

Cited by 36 publications

(27 citation statements)

References 27 publications

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“…And that ~4×10 7 cfu/ml of Lactobacillus casei AST 18 allowed to inhibit the growth of a Penicillium M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT sp. isolate during yogurt storage at 4°C for days (Li et al, 2013). While it may be hazardous to make a comparison between results obtained in our study and the latter studies, because different fungal strains and storage temperature were used, it can be concluded that L. harbinensis K.V9.3.1Np presented a high antifungal activity at a lower inoculation rate than in these studies.…”

Section: Rhamnosus As Previously Observed For Bacteriocinogenic Cultcontrasting

confidence: 56%

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

et al. 2015

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Few antifungal protective cultures adapted to fermented dairy products are commercially available because of the numerous constraints linked to their market implementation. Consumer's demand for naturally preserved food products is growing and the utilization of lactic acid bacteria is a promising way to achieve this goal. In this study, using a 2(5-1) factorial fractional design, we first evaluated the effects of fermentation time, of initial sucrose concentration and of the initial contamination amount of a spoilage yeast, on antifungal activities of single and mixed cultures of Lactobacillus rhamnosus K.C8.3.1I and Lactobacillus harbinensis K.V9.3.1Np in yogurt. L. harbinensis K.V9.3.1Np, the most relevant strain with regard to antifungal activity was then studied to determine its minimal inhibitory inoculation rate, its antifungal stability during storage and its impact on yogurt organoleptic properties. We showed that L. harbinensis K.V9.3.1Np maintained a stable antifungal activity over time, which was not affected by initial sucrose, nor by a reduction of the fermentation time. This inhibitory activity was an all-or-nothing phenomenon. Once L. harbinensis K.V9.3.1Np reached a population of ∼ 2.5 × 10(6) cfu/g of yogurt at the time of contamination, total inhibition of the yeast was achieved. We also showed that an inoculation rate of 5 × 10(6) cfu/ml in milk had no detrimental effect on yogurt organoleptic properties. In conclusion, L. harbinensis K.V9.3.1Np is a promising antifungal bioprotective strain for yogurt preservation.

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Section: Rhamnosus As Previously Observed For Bacteriocinogenic Cultcontrasting

confidence: 56%

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

et al. 2015

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“…The inhibitory activity of LAB toward fungal and microbial growth could interpret through three mechanisms including production of organic acids, occurrence of nutrient competition and secretion of antagonistic compounds (Schnürer & Magnusson, 2005). The bioprotectivity of LAB in the dairy industry has been investigated by several researchers for cheese (Angiolillo, Conte, Zambrini, & Del Nobile, 2014; Sedaghat, Eskandari, Moosavi‐Nasab, & Shekarforoush, 2016) and yogurt (Delavenne, Cliquet, Trunet, Barbier, & Le Blay, 2015; Delavenne et al., 2013; Li et al., 2013). Fermentation of food has been used as a method of preservation for centuries, and LAB reduce mold growth and fungal contamination (Mokoena, Chelule, & Gqaleni, 2006).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt

Fayyaz

Shahidi

Roshanak

2020

Food Science & Nutrition

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The attempts toward addition of biocontrol agents in dairy products have gained popularity. Here, we worked on analysing the antifungal activity of binary and ternary combinations of three Lactic Acid Bacteria (LAB) against five spoilage yeasts in yogurt. The yogurt samples were characterized in terms of pH, acidity, WHC, textural parameters, viscosity, survivability and antifungal activity of LAB and sensorial properties during cold storage. The results showed that the inoculation of LAB in yogurt gave rise in significant reduction of pH throughout cold storage while titrable acidity and WHC decreased (p < .05). Inoculation of LAB resulted in significant increase in hardness and adhesiveness while springiness remained constant. On the other hand, apparent viscosity of all samples experienced a profound increase up to the 10th day of storage followed by a reduction trend for the rest of storage period. Analysis of inhibitory activity of LAB showed an efficient barrier against all five yeasts, in which the most activity was recorded for Lactobacillus reuteri followed by Lactobacillus acidophilus. On the other hand, the most resistance yeast was Kluyveromyces marxianus followed by Rhodotorula mucilaginosa. Sensorial analysis revealed that addition of LAB in yogurt brought about a profound improvement in textural quality of samples. Inoculation of LAB cultures in yogurt at 5% (v/v) not only could improve the physicochemical and sensorial properties of yogurt, but also could introduce a strategy toward substituting of chemical preservatives with biocontrol agents.

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“…[34] Similar observations were reported previously, suggesting the antimicrobial substance produced by Lactobacillus paracasei subsp. tolerans [35] , Lactobacillus helveticus [36,37] , and L. casei [38] effective against gram-positive and gram-negative bacteria, and fungi.…”

Section: Resultsmentioning

confidence: 99%

“…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: 91%

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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Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurt

Cited by 36 publications

References 27 publications

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

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

Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt

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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