Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/27174 |
Resumo: | Tomatoes and tomato based-foods contain beneficial microorganisms and various organic acids that have important nutritional values for human. The objective of this study was to access the physiochemical properties of fermented tomatoes juices and to evaluate the competitiveness of lactic acid bacteria (LAB) against Listeria monocytogenes, Listeria innocua, and Salmonella spp., in artificially contaminated tomato juice. Microbial counting (LAB, fungi Salmonella spp., and Listeria spp.) was performed after fermentation and weekly during storage. Different organic acids (Lactic, succinic, and acetic) and ethanol were also monitored using HPLC method. Color parameters were also determined. The results showed an increase of lactic and acetic acid content, during fermentation and storage of juices inoculated with Lactobacillus plantarum and Leuconostoc mesenteroides at 25 degrees C. Besides, citric acid and ethanol revealed higher content at the end of storage compared to that registered at 4 degrees C. The pH from tomatoes juices decreased from an initial value of 4.5 to below 3.2. Alongside, foodborne pathogen population was significantly suppressed in tomatoes juices when the samples were coinoculated with LAB strains. Moreover, the inhibition of Salmonella species was faster compared to that of Listeria. After four weeks of storage at 4 degrees C, Lb. plantarum and Lc. mesenteroides showed high survival rate, while pathogenic bacteria, yeasts, and molds cell numbers decreased drastically in all the contaminated vials. This work highlights the efficiency of Lb. plantarum and Lc. mesenteroides as potential starters for developing nutritious and safe fermented tomato juice products. |
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Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juicesTomatoes and tomato based-foods contain beneficial microorganisms and various organic acids that have important nutritional values for human. The objective of this study was to access the physiochemical properties of fermented tomatoes juices and to evaluate the competitiveness of lactic acid bacteria (LAB) against Listeria monocytogenes, Listeria innocua, and Salmonella spp., in artificially contaminated tomato juice. Microbial counting (LAB, fungi Salmonella spp., and Listeria spp.) was performed after fermentation and weekly during storage. Different organic acids (Lactic, succinic, and acetic) and ethanol were also monitored using HPLC method. Color parameters were also determined. The results showed an increase of lactic and acetic acid content, during fermentation and storage of juices inoculated with Lactobacillus plantarum and Leuconostoc mesenteroides at 25 degrees C. Besides, citric acid and ethanol revealed higher content at the end of storage compared to that registered at 4 degrees C. The pH from tomatoes juices decreased from an initial value of 4.5 to below 3.2. Alongside, foodborne pathogen population was significantly suppressed in tomatoes juices when the samples were coinoculated with LAB strains. Moreover, the inhibition of Salmonella species was faster compared to that of Listeria. After four weeks of storage at 4 degrees C, Lb. plantarum and Lc. mesenteroides showed high survival rate, while pathogenic bacteria, yeasts, and molds cell numbers decreased drastically in all the contaminated vials. This work highlights the efficiency of Lb. plantarum and Lc. mesenteroides as potential starters for developing nutritious and safe fermented tomato juice products.HindawiVeritati - Repositório Institucional da Universidade Católica PortuguesaBah, AisséAlbano, HelenaBarbosa, JoanaFhoula, ImeneGharbi, YosraNajjari, AfefBoudabous, AbdellatifTeixeira, PaulaOuzari, Hadda2019-03-29T16:04:10Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/27174engBah, A., Albano, H., Barbosa, J. B., Fhoula, I., Gharbi, Y., Najjari, A., … Ouzari, H.-I. (2019). Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices. BioMed Research International, 2019, 1–11. https://doi.org/10.1155/2019/69378372314-613310.1155/2019/69378372314-614185062868797PMC641339630931330000460871400001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-17T01:35:37Zoai:repositorio.ucp.pt:10400.14/27174Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:21:45.791197Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices |
title |
Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices |
spellingShingle |
Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices Bah, Aissé |
title_short |
Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices |
title_full |
Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices |
title_fullStr |
Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices |
title_full_unstemmed |
Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices |
title_sort |
Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices |
author |
Bah, Aissé |
author_facet |
Bah, Aissé Albano, Helena Barbosa, Joana Fhoula, Imene Gharbi, Yosra Najjari, Afef Boudabous, Abdellatif Teixeira, Paula Ouzari, Hadda |
author_role |
author |
author2 |
Albano, Helena Barbosa, Joana Fhoula, Imene Gharbi, Yosra Najjari, Afef Boudabous, Abdellatif Teixeira, Paula Ouzari, Hadda |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Bah, Aissé Albano, Helena Barbosa, Joana Fhoula, Imene Gharbi, Yosra Najjari, Afef Boudabous, Abdellatif Teixeira, Paula Ouzari, Hadda |
description |
Tomatoes and tomato based-foods contain beneficial microorganisms and various organic acids that have important nutritional values for human. The objective of this study was to access the physiochemical properties of fermented tomatoes juices and to evaluate the competitiveness of lactic acid bacteria (LAB) against Listeria monocytogenes, Listeria innocua, and Salmonella spp., in artificially contaminated tomato juice. Microbial counting (LAB, fungi Salmonella spp., and Listeria spp.) was performed after fermentation and weekly during storage. Different organic acids (Lactic, succinic, and acetic) and ethanol were also monitored using HPLC method. Color parameters were also determined. The results showed an increase of lactic and acetic acid content, during fermentation and storage of juices inoculated with Lactobacillus plantarum and Leuconostoc mesenteroides at 25 degrees C. Besides, citric acid and ethanol revealed higher content at the end of storage compared to that registered at 4 degrees C. The pH from tomatoes juices decreased from an initial value of 4.5 to below 3.2. Alongside, foodborne pathogen population was significantly suppressed in tomatoes juices when the samples were coinoculated with LAB strains. Moreover, the inhibition of Salmonella species was faster compared to that of Listeria. After four weeks of storage at 4 degrees C, Lb. plantarum and Lc. mesenteroides showed high survival rate, while pathogenic bacteria, yeasts, and molds cell numbers decreased drastically in all the contaminated vials. This work highlights the efficiency of Lb. plantarum and Lc. mesenteroides as potential starters for developing nutritious and safe fermented tomato juice products. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03-29T16:04:10Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/27174 |
url |
http://hdl.handle.net/10400.14/27174 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Bah, A., Albano, H., Barbosa, J. B., Fhoula, I., Gharbi, Y., Najjari, A., … Ouzari, H.-I. (2019). Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices. BioMed Research International, 2019, 1–11. https://doi.org/10.1155/2019/6937837 2314-6133 10.1155/2019/6937837 2314-6141 85062868797 PMC6413396 30931330 000460871400001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Hindawi |
publisher.none.fl_str_mv |
Hindawi |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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