Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner

Overview

Journal Foods

Specialty Biotechnology

Date 2020 Apr 9

PMID 32260398

Citations 12

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

Affiliations

Soon will be listed here.

Abstract

In this study, nutraceuticals based on antimicrobial ingredients ( water extract and essential oil (EO), LUHS245 strain cultivated in a whey media, and blackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming agents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical ingredients showed antimicrobial properties: EO (concentration 0.1%) inhibited methicillin-resistant , , , , , and ; LUHS245 strain inhibited 14 from the 15 tested pathogenic strains; and BCP inhibited 13 from the 15 tested pathogenic strains. The best formulation consisted of the EO, LUHS245, and BCP immobilised in agar and this formulation showed higher TPC content (by 2.1% higher), as well as higher overall acceptability (by 17.7% higher), compared with the formulation prepared using gelatin.

Citing Articles

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Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat.

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Screening of Strains from Sourdoughs for Biosuppression of pv. and in Table Grapes.

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Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies.

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