Assessment of the protective culture potential of the Lactococcus lactis Ganee-5 strain as a preservative against spoilage bacteria in tomato pastes

Authors : Abdullahi AJAO, Ganiyat ALASİNRİN

Pages : 316-334

Doi:10.38001/ijlsb.1091980

View : 25 | Download : 11

Publication Date : 2022-12-15

Article Type : Research Paper

Abstract :This study investigated the spoilage patterns and biopreservation of tomato paste by lactic acid bacteria isolated from fermented milk products. All the isolates were screened for hydrogen peroxide, diacetyl, and lactic acid production. Isolate with the highest mean values of evaluating parameters was selected as protective culture for the biopreservation. The isolate was identified as Lactococus lactis strain Ganee-5 using molecular techniques, and the sequences were submitted to the Genbank Database to obtain the accession number insert ignore into journalissuearticles values(MH571417);. Antimicrobial properties of the protective culture were evaluated against some selected spoilage bacteria E. coli insert ignore into journalissuearticles values(ATCC 25922);, Listeria monocytogenes insert ignore into journalissuearticles values(ATCC 15313);, Salmonella typhimurium insert ignore into journalissuearticles values(IFO 12529);, and Staphylococcus aureus insert ignore into journalissuearticles values(ATCC 12600);, Varying zone of inhibitions ranged from 18-25 mm were detected. The potato paste was preserved with L. lactis culture, sodium benzoate and control samples while the control samples were left without preservatives. All the experimental set-up was left for 16 days. Physicochemical and nutritional showed that tomato paste with L. lactis was preserved closely as much as sodium benzoate insert ignore into journalissuearticles values(p< 0.005);. Therefore, L. lactis can be adopted for the preservation of the tomato paste to replace chemical preservatives.
Keywords : Protective culture, Nutrional values, spoilage bacteria