2024, Vol. 5, Issue 1, Part A
Lactiplantibacillus plantarum: A sustainable approach for food additive of fresh-cut strawberry and kiwifruit with bio-control of Aspergillus spp.
Author(s): Ankita Suvagiya, Dr. Gira P Mankad, Kinza Ansari, Nandani Vyas, Shivangi Gajjar, Riddhi Chavda, Krishna Vasveliya, Mahir Munshi and Harvi Bhayani
Abstract: Aspergillus spp., responsible for grey mold, biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit and strawberry are climacteric fruits particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 3 LAB previously isolated from cow milk for their ability to counteract in vitro the growth of Botrytis Aspergillus Niger ATCC 16888 and Aspergillus flavus ATCC 11498. Only 1% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted strong antagonism against Aspergillus Niger ATCC 16888 and Aspergillus flavus ATCC 11498. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. AV2 cell-free supernatants was investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits and strawberry as a food model. The application of cell-free supernatants allowed delay the growth of Aspergillus Niger ATCC 16888 and Aspergillus flavus ATCC 11498 on artificially contaminated kiwifruits and strawberry until two weeks. The antagonistic activity was greatly affected by the storage temperature (25 â—¦C and 4 â—¦C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.
DOI: 10.22271/micro.2024.v5.i1a.127
Pages: 15-21 | Views: 228 | Downloads: 100
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How to cite this article:
Ankita Suvagiya, Dr. Gira P Mankad, Kinza Ansari, Nandani Vyas, Shivangi Gajjar, Riddhi Chavda, Krishna Vasveliya, Mahir Munshi, Harvi Bhayani. Lactiplantibacillus plantarum: A sustainable approach for food additive of fresh-cut strawberry and kiwifruit with bio-control of Aspergillus spp.. J Adv Microbiol Res 2024;5(1):15-21. DOI: 10.22271/micro.2024.v5.i1a.127
