Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk

Taís Fernanda Borgonovi; Joanna Ivy Irorita Fugaban; Jorge Enrique Vazquez Bucheli; Sabrina Neves Casarotti; Wilhelm Heinrich Holzapfel; Svetoslav Dimitrov Todorov; Ana Lucia Barretto Penna

doi:10.1007/s12602-023-10135-w

Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk

Probiotics Antimicrob Proteins. 2023 Aug 12. doi: 10.1007/s12602-023-10135-w. Online ahead of print.

Authors

Taís Fernanda Borgonovi^{1

2}, Joanna Ivy Irorita Fugaban², Jorge Enrique Vazquez Bucheli², Sabrina Neves Casarotti³, Wilhelm Heinrich Holzapfel², Svetoslav Dimitrov Todorov^{2

4}, Ana Lucia Barretto Penna⁵

Affiliations

¹ Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil.
² ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea.
³ Faculty of Health Sciences, Federal University of Rondonópolis (UFR), Rondonópolis, MT, 78736-900, Brazil.
⁴ ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos E Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, 05508-000, Brazil.
⁵ Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil. ana.lb.penna@unesp.brsp.br.

PMID: 37572214
DOI: 10.1007/s12602-023-10135-w

Abstract

The food industry has been developing new products with health benefits, extended shelf life, and without chemical preservation. Bacteriocin-producing lactic acid bacteria (LAB) strains have been evaluated for food fermentation to prevent contamination and increase shelf life. In this study, potentially probiotic LAB strains, Lactiplantibacillus (Lb.) plantarum ST8Sh, Lacticaseibacillus (Lb.) casei SJRP38, and commercial starter Streptococcus (St.) thermophilus ST080, were evaluated for their production of antimicrobial compounds, lactic acid and enzyme production, carbohydrate assimilation, and susceptibility to antibiotics. The characterization of antimicrobial compounds, the proteolytic activity, and its inhibitory property against Listeria (List.) monocytogenes and Staphylococcus (Staph.) spp. was evaluated in buriti and passion fruit-supplemented fermented milk formulations (FMF) produced with LAB strains. Lb. plantarum ST8Sh was found to inhibit List. monocytogenes through bacteriocin production and produced both L(+) and D(-) lactic acid isomers, while Lb. casei SJRP38 mainly produced L(+) lactic acid. The carbohydrate assimilation profiles were compatible with those usually found in LAB. The potentially probiotic strains were susceptible to streptomycin and tobramycin, while Lb. plantarum ST8Sh was also susceptible to ciprofloxacin. All FMF produced high amounts of L(+) lactic acid and the viability of total lactobacilli remained higher than 8.5 log CFU/mL during monitored storage period. Staph. aureus ATCC 43300 in fermented milk with passion fruit pulp (FMFP) and fermented milk with buriti pulp (FMB), and Staph. epidermidis KACC 13234 in all formulations were completely inhibited after 14 days of storage. The combination of Lb. plantarum ST8Sh and Lb. casei SJRP38 and fruit pulps can provide increased safety and shelf-life for fermented products, and natural food preservation meets the trends of the food market.

Keywords: Antimicrobial compounds; Fermented milk; Food safety; Pathogenic bacteria.

Abstract

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