Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative

Ngoc Thuy Trang Le, Long Giang Bach, Duy Chinh Nguyen, Tran Hong Xuan Le, Khanh Hung Pham, Dai Hai Nguyen and Thai Thanh Hoang Thi
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Ngoc Thuy Trang Le: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Long Giang Bach: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Duy Chinh Nguyen: NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
Tran Hong Xuan Le: Institute of Applied Science, University of Technology, 475A Dien Bien Phu Street, Ward 25, Binh Thanh District, Ho Chi Minh City 700000, Vietnam
Khanh Hung Pham: Institute of Applied Science, University of Technology, 475A Dien Bien Phu Street, Ward 25, Binh Thanh District, Ho Chi Minh City 700000, Vietnam
Dai Hai Nguyen: Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
Thai Thanh Hoang Thi: Biomaterials and Nanotechnology Research Group, Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam

IJERPH, 2019, vol. 16, issue 6, 1-12

Abstract: Antimicrobial compounds from traditional fermented foods have shown activity against a wide range of pathogen and spoilage microorganisms for several years. In this study, a Lactic acid bacteria (LAB), isolated from Vietnamese traditional fermented yogurt ( Lactobacillus plantarum SC01), was encapsulated in alginate-gelatin (ALG-GEL) and the effect of incubation temperature, medium pH and surfactants were assessed. The aims of this research were to evaluate antimicrobial activity of bacteriocin produced by L. plantarum SC01. Another aim the research was to study the quality of pork meat treated with its Bacteriocin in 2 h as a bio-preservative at different storage times (0 h, 12 h, 24 h and 48 h) in room temperature, compared to control (treated with salt 40.0%). The antimicrobial activity of L. plantarum SC01 was identified through the inhibition rate of five indicator organisms, including Escherichia coli , Salmonella sp., Staphylococcus aureus , Listeria monocytogenes , and Bacillus subtilis by co-culture method. The results showed that L. plantarum SC01 microencapsulated in ALG-GEL (2.5% alginate and 6.0% gelatin, w / v ) and 3.0% bacteria supplied into modified MRS medium (MRSOPTSC01) produced highly active compound inhibited the growth of indicator organisms at a density of 10 4 –10 8 CFU/mL. Antibacterial compounds were highly active in a treatment at 80 °C; not to be affected by pH; affected by surfactant as Ethylenediaminetetraacetic acid (EDTA), Sodium dodecyl sulfate (SDS), and Tween. Moreover, LAB obtained from this study show the potent Bacteriocin in its usage as a preservative in food.

Keywords: antimicrobial activity; bacteriocin; food preservation; Lactobacillus plantarum; microencapsulation (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2019
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