Inhibitory Effect of FL75 and FL14 Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices

Overview

Journal Biomed Res Int

Publisher Wiley

Specialties Biomedical Engineering
Biotechnology
General Medicine

Date 2019 Apr 2

PMID 30931330

Citations 3

Authors

Aisse Bah

Helena Albano

Joana Bastos Barbosa

Imene Fhoula

Yosra Gharbi

Afef Najjari

Abdellatif Boudabous

Paula Teixeira

Hadda-Imene Ouzari

Affiliations

Soon will be listed here.

Abstract

Tomatoes and tomato based-foods contain beneficial microorganisms and various organic acids that have important nutritional values for human. The objective of this study was to access the physiochemical properties of fermented tomatoes juices and to evaluate the competitiveness of lactic acid bacteria (LAB) against , , and spp., in artificially contaminated tomato juice. Microbial counting (LAB, fungi spp., and spp.) was performed after fermentation and weekly during storage. Different organic acids (Lactic, succinic, and acetic) and ethanol were also monitored using HPLC method. Color parameters were also determined. The results showed an increase of lactic and acetic acid content, during fermentation and storage of juices inoculated with and at 25°C. Besides, citric acid and ethanol revealed higher content at the end of storage compared to that registered at 4°C. The pH from tomatoes juices decreased from an initial value of 4.5 to below 3.2. Alongside, foodborne pathogen population was significantly suppressed in tomatoes juices when the samples were coinoculated with LAB strains. Moreover, the inhibition of species was faster compared to that of . After four weeks of storage at 4°C, and showed high survival rate, while pathogenic bacteria, yeasts, and molds cell numbers decreased drastically in all the contaminated vials. This work highlights the efficiency of and as potential starters for developing nutritious and safe fermented tomato juice products.

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