TY - JOUR
T1 - Probiotic potential of Lactobacillus plantarum DMR14 for preserving and extending shelf life of fruits and fruit juice
AU - Islam, Shirmin
AU - Biswas, Suvro
AU - Jabin, Tabassum
AU - Moniruzzaman, M.
AU - Biswas, Jui
AU - Uddin, Md Salah
AU - Akhtar-E-Ekram, M.
AU - Elgorban, Abdallah M.
AU - Ghodake, Gajanan
AU - Syed, Asad
AU - Saleh, Md Abu
AU - Zaman, Shahriar
N1 - Publisher Copyright:
© 2023
PY - 2023/6
Y1 - 2023/6
N2 - The harmful effects of chemical preservatives are driving the need for natural ones. To meet this demand, probiotic lactic acid bacteria (LAB) were isolated from fermented oats in this study. The goals of this study were to separate and identify probiotic LAB from fermented oats, to determine how effective these LAB are at combating pathogenic microorganisms in vitro, and to investigate their preservative capacity by applying the bacterium's cell-free supernatant (CFS) to specific fruits and fruit juice. The isolated strain was identified as Lactobacillus plantarum DMR14 using morphological, biochemical, and molecular investigation. Antimicrobial, antibiofilm, anti-oxidant, pH tolerance, and antibiotic resistance assays were used to evaluate the strain's probiotic potential, showing that Lactobacillus plantarum DMR14 had the strongest antagonistic and anti-biofilm capacity against Shigella boydii. Furthermore, the bacteriocin-containing compounds, cell-free supernatant (CFS) of the LAB, were tested against three fruits and one fruit juice, with the cell-free supernatant (CFS) of the bacterium lengthening the shelf life of the fruits compared to the untreated ones. Furthermore, while the concentration of coliform bacteria decreased in the treated sugarcane juice, an increase in the concentration of lactic acid bacteria suggested that the strain may be used as a fruit preservative in food industries.
AB - The harmful effects of chemical preservatives are driving the need for natural ones. To meet this demand, probiotic lactic acid bacteria (LAB) were isolated from fermented oats in this study. The goals of this study were to separate and identify probiotic LAB from fermented oats, to determine how effective these LAB are at combating pathogenic microorganisms in vitro, and to investigate their preservative capacity by applying the bacterium's cell-free supernatant (CFS) to specific fruits and fruit juice. The isolated strain was identified as Lactobacillus plantarum DMR14 using morphological, biochemical, and molecular investigation. Antimicrobial, antibiofilm, anti-oxidant, pH tolerance, and antibiotic resistance assays were used to evaluate the strain's probiotic potential, showing that Lactobacillus plantarum DMR14 had the strongest antagonistic and anti-biofilm capacity against Shigella boydii. Furthermore, the bacteriocin-containing compounds, cell-free supernatant (CFS) of the LAB, were tested against three fruits and one fruit juice, with the cell-free supernatant (CFS) of the bacterium lengthening the shelf life of the fruits compared to the untreated ones. Furthermore, while the concentration of coliform bacteria decreased in the treated sugarcane juice, an increase in the concentration of lactic acid bacteria suggested that the strain may be used as a fruit preservative in food industries.
KW - Antimicrobial activity
KW - Lactic acid bacteria
KW - Preservation
KW - Probiotic potential
KW - Shelf life
UR - http://www.scopus.com/inward/record.url?scp=85162243178&partnerID=8YFLogxK
U2 - 10.1016/j.heliyon.2023.e17382
DO - 10.1016/j.heliyon.2023.e17382
M3 - Article
AN - SCOPUS:85162243178
SN - 2405-8440
VL - 9
JO - Heliyon
JF - Heliyon
IS - 6
M1 - e17382
ER -