Elena Bartkiene1, Vita Lele1, Vytaute Sakiene1, Paulina Zavistanaviciute1, Modestas Ruzauskas2, Jurga Bernatoniene3, Valdas Jakstas4, Pranas Viskelis5, Daiva Zadeike6, Grazina Juodeikiene6. 1. Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania. 2. Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Kaunas, Lithuania. 3. Department of Drug Technology and Social Pharmacy, Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania. 4. Institute of Pharmaceutical Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania. 5. Biochemistry and Technology Laboratory, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Babtai, Lithuania. 6. Department of Food Sciences and Technology, Kaunas University of Technology, Kaunas, Lithuania.
Abstract
BACKGROUND: By-products from berries/fruits (B/F) and the dairy industry (DI) are an important environmental issue in many countries. In the present study, the concept of an improvement of the antimicrobial activity of lactic acid bacteria (LAB) in combination with B/F (raspberries, blackcurrants, apples, rowanberries) and DI by-products was analysed. Antimicrobial activities of the B/F by-products and LAB (13 LAB strains were estimated against 15 pathogenic strains) were evaluated, with whey substrate being used for the selected and the highest antimicrobial activities showing LAB cultivation. RESULTS: The broadest spectrum of pathogenic bacteria inhibition was shown by lyophilised blackcurrant and apple by-products, which inhibited 13 and 12 pathogenic strains of the 15 strains analysed, respectively. The strongest inhibition of the tested pathogens were shown by the Lactobacillus uvarum LUHS245 and Lactobacillus casei LUHS210 and, for the abovementioned LAB biomass preparation, whey enriched with 2.5 g 100 g-1 glucose, 2.0 g 100 g-1 yeast extract and 0.5 g 100 g-1 saccharose is a suitable and sustainable substrate. The B/F by-product's antimicrobial activity can be enhanced in combination with the LUHS245 and LUHS210 strains. CONCLUSION: LAB, B/F and DI by-products can be used for preparation of antimicrobial products because the combination of compounds from different origins showed higher antimicrobial properties.
BACKGROUND: By-products from berries/fruits (B/F) and the dairy industry (DI) are an important environmental issue in many countries. In the present study, the concept of an improvement of the antimicrobial activity of lactic acid bacteria (LAB) in combination with B/F (raspberries, blackcurrants, apples, rowanberries) and DI by-products was analysed. Antimicrobial activities of the B/F by-products and LAB (13 LAB strains were estimated against 15 pathogenic strains) were evaluated, with whey substrate being used for the selected and the highest antimicrobial activities showing LAB cultivation. RESULTS: The broadest spectrum of pathogenic bacteria inhibition was shown by lyophilised blackcurrant and apple by-products, which inhibited 13 and 12 pathogenic strains of the 15 strains analysed, respectively. The strongest inhibition of the tested pathogens were shown by the Lactobacillus uvarum LUHS245 and Lactobacillus casei LUHS210 and, for the abovementioned LAB biomass preparation, whey enriched with 2.5 g 100 g-1 glucose, 2.0 g 100 g-1 yeast extract and 0.5 g 100 g-1 saccharose is a suitable and sustainable substrate. The B/F by-product's antimicrobial activity can be enhanced in combination with the LUHS245 and LUHS210 strains. CONCLUSION: LAB, B/F and DI by-products can be used for preparation of antimicrobial products because the combination of compounds from different origins showed higher antimicrobial properties.
Authors: Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Darius Cernauskas; Dovile Klupsaite; Modestas Ruzauskas; Juste Alisauskaite; Alma Baltrusaitytė; Mantvydas Dapsas; Karolina Siriakovaite; Simonas Trunce; Raquel P F Guiné; Pranas Viskelis; Vesta Steibliene; Elena Bartkiene Journal: Foods Date: 2020-11-06
Authors: Elena Bartkiene; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Ieva Varinauskaite; Greta Pileckaite; Laura Paskeviciute; Gintare Rutkauskaite; Tomas Kanaporis; Laura Dmitrijeva; Pranas Viskelis; Antonello Santini; Modestas Ruzauskas Journal: Foods Date: 2020-04-04