Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear

Iglesias Valenzuela, María Belén; Abadias i Sero, Mª Isabel; Anguera, Marina; Sabata, J.; Viñas Almenar, Inmaculada

doi:https://doi.org/10.1016/j.lwt.2017.03.057

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Issue date

2017-08

Author

Iglesias Valenzuela, María Belén

Abadias i Sero, Mª Isabel

Anguera, Marina

Sabata, J.

Viñas Almenar, Inmaculada

Suggested citation

Iglesias Valenzuela, María Belén; Abadias i Sero, Mª Isabel; Anguera, Marina; Sabata, J.; Viñas Almenar, Inmaculada; . (2017) . Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear. Lwt-Food Science And Technology, 2017, vol. 81, p. 242-249. https://doi.org/10.1016/j.lwt.2017.03.057.

Abstract

The use of probiotics as biopreservation agents of foodborne pathogens in food is becoming increasingly known. The aim of this work was to investigate the effectiveness of Lactobacillus rhamnosus GG (L rham. GG) and Lactobacillus acidophilus LA-5 (L. acidophilus LA-5) against Salmonella and Listeria monocytogenes in minimally processed pears during storage at 5, 10 and 20 degrees C at conditions simulating commercial application. Pear wedges were artificially inoculated with a suspension containing Salmonella, L. monocytogenes and/or the probiotic strains L rham. GG or L. acidophilus LA-5, packaged and stored at 5, 10 and 20 degrees C. Microorganisms were periodically enumerated. L acidophilus LA-5 did not shown any effect against pathogens. Salmonella was affected by co-inoculation with L. than GG at 10 and 20 C, which reduced the population approximately 2-log units. Moreover, L. monocytogenes population was reduced approximately 3-log units at each temperature in presence of L rham. GG. Probiotic populations were maintained throughout the experiment around 10(7)-10(8) CFU g(-1), which is in the range known to develop its probiotic role (10(6)-10(9) CFU g(-1)). Our results demonstrated that L. rham. GG is able to control Salmonella and L monocytogenes growth on fresh-cut pear.

URI

http://hdl.handle.net/10459.1/59974

DOI

https://doi.org/10.1016/j.lwt.2017.03.057

Is part of

Lwt-Food Science And Technology, 2017, vol. 81, p. 242-249