4.7 Article

Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing Lactobacillus paracasei WX322

期刊

FOODS
卷 10, 期 6, 页码 -

出版社

MDPI
DOI: 10.3390/foods10061278

关键词

tomato; bacteriocin; soft rot; biocontrol; vegetable preservation

资金

  1. Natural Science Foundation of Chongqing [cstc2019jcyj-msxmX0357]

向作者/读者索取更多资源

This study innovatively used vegetable waste to produce bacteriocin, which significantly improved the preservation of vegetables, with tomato providing the best nutrition supply. The bacteriocin showed strong antibacterial activity against soft rot pathogens, reducing the rotten rate of various vegetables during storage.
Loss and waste of postharvest vegetables are the main challenges facing the world's vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial activity to soft rot pathogen Pectobacterium cartovorum (Pcb BZA12) indicated that tomato performed best in the nutrition supply for bacteriocin production among 12 tested vegetables. Moreover, the antibacterial activity was from Lactobacillus paracasei WX322, not components of vegetables. During a fermentation period of 10 days in tomato juice, L. paracasei WX322 grew well and antibacterial activity reached the maximum on the tenth day. Thermostability and proteinase sensitivity of the bacteriocin from tomato juice were the same with that from Man-Rogosa-Sharpe broth. Scanning electron microscope images indicated that the bacteriocin from tomato juice caused great damage to Pcb BZA12. At the same time, the bacteriocin from tomato juice significantly reduced the rotten rate of Chinese cabbage from 100% +/- 0% to 20% +/- 8.16% on the third day during storage. The rotten rate decrease of cucumber, tomato, and green bean was 100% +/- 0% to 0% +/- 0%, 70% +/- 14.14% to 13.33% +/- 9.43%, and 76.67% +/- 4.71% to 26.67% +/- 4.71%, respectively. Bacteriocin treatment did not reduce the rotten rate of balsam pear, but alleviated its symptoms.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据