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| User name: | melvinyswh |
| Website: | http://praxisumschau.com/effektive-mikroorganismen/ |
| Bio: | Background: One of the main goals of the food industry is the life span extension of food, taking into account the security requirements and the preference of customers attracted by an easy and clear label. Following this direction, lots of researchers aim to learn antimicrobials from natural sources. Approaches: Tomato, carrot, and melon by-products were used as substrates for lactic acid fermentation using seven stress belonging to the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The acquired fermented by-products were then drawn out and the antimicrobial activity toward fourteen pathogenic strains of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was tested through agar well diffusion assay. Outcomes: All the extracts acquired after fermentation had actually highlighted antimicrobial activity versus each pathogen evaluated. In particular, a more reliable activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed versus E. coli. Conclusion: Lactic acid fermentation of vegetable spin-offs can be an excellent technique to acquire antimicrobials helpful in food biopreservation. |
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