Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation

1Abubakr, M., & Aladiwish, W. (2017). Isolation and identification of lactic acid bacteria from different fruits with proteolytic activity. Int. J. Microbiol. Biotechnol. 2(2), 58–64. DOI:10.11648/j. ijmb.20170202.12.Search in Google Scholar

2Anjana,T., Santosh, K. (2022). Bacteriocin-Producing Probiotic Lactic Acid Bacteria in Controlling Dysbiosis of the Gut Microbiota.Front. Cell Infect. Microbiol.12:851140.DOI: 10.3389/fcimb.2022.851140.Search in Google Scholar

3Du, G., Chang, S., Guo, Q. (2022). Protective effects of Tibetan kefir in mice with ochratoxin A-induced cecal injury.Food Res. Int. 158: 111551. DOI: 10.1016/j.foodres.2022.111551.Search in Google Scholar

4Deegan, L ., Cotter, P., Hill, C., et al. (2006).Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int. Dairy J. 16(9):1058-1071. DOI: 10.1016/j.idairyj.2005.10.026.Search in Google Scholar

5Fu, B.,Mei, S.,Su, X. (2021). Integrating waste fish scale-derived gelatin and chitosan into edible nanocomposite film for perishable fruits. Int. J. Biol. Macromol. 191:1164-1174. DOI:10.1016/j.ijbiomac.2021.09.171.Search in Google Scholar

6García, P, Rodríguez, L, Rodríguez, A. (2010). Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins. Trends Food Sci. Technol. 21(8):373-382. DOI:10.1016/j.tifs.2010.04.010.Search in Google Scholar

7Grace, Zhang. (2013). Foodborne Pathogenic Bacteria Detection: An Evaluation of Current and Developing Methods. Meducator, 1(24):27-30. DOI:10.15173/m.v1i24.835.Search in Google Scholar

8Gulahmadov, S., Abdullaeva, N., Guseinova, N. (2009).Isolation and characterization of bacteriocin-like inhibitory substances from lactic acid bacteria isolated from Azerbaijan cheeses. Appl. Biochem. Microbiol. 45(3):266-271. DOI: 10.1134/S0003683809030053.Search in Google Scholar

9Hugo, C., Hugo, A. (2015). Current trends in natural preservatives for fresh sausage products. Trends Food Sci. Technol. 45(1):12-23. DOI: 10.1016/j.tifs.2015.05.003.Search in Google Scholar

10Hoa, Van-Ba., Song, Dong-Heon., Seol, Kuk-Hwan., Kang, Sun-Moon., Kim, Hyun-Wook., Kim, Jin-Hyoung., Moon, Sung-Sil., Cho, Soo-Hyun. (2022). Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork. Foods,11(13),1978. DOI:10.3390/foods11131978.Search in Google Scholar

11Hossain, M. (2013). Extraction and characterization of chitosan from shrimp shell and its utilization to increease shelf of banana. Biochem. J.187(1):45-51. DOI:10.1042/bj1870045Search in Google Scholar

12Kubo, Y, Inaba, A, Nakamura, R. (1990). Respiration and C₂H₄ production in various harvested crops held in CO₂-enriched atmospheres. J. Am. Soc. Hortic. Sci.115(6):975-978. DOI:10.21273/JASHS.115.6.975.Search in Google Scholar

13Karamchandani, B.,Chakraborty, S., Dalvi S. (2022). Chitosan and its derivatives: Promising biomaterial in averting fungal diseases of sugarcane and other crops. J Basic Microbiol.62: 533-554. DOI: 10.1002/jobm.202100613Search in Google Scholar

14Lone, G., Lars R., Maria R. (2002). Food spoilage-interactions between food spoilage bacteria. Int. J. Food Microbiol. 78(1-2):79-97. DOI:10.1016/S0168-1605(02)00233-7.Search in Google Scholar

15Leroy, F, Lde V. (2004).Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci. Technol. 15(2):67-78. DOI: 10.1016/j.tifs.2003.09.004.Search in Google Scholar

16Leroy, F, Vuyst, L. (2005). Bacteriocin-producing strains in a meat environment. Methods in biotechnology, 18:369-380. DOI: 10.1385/1-59259-847-1:369.Search in Google Scholar

17Muzzarelli, R, Tarsi, R, Filippini, O.(1990). Antimicrobial properties of N-carboxybutyl chitosan. Antimicrob. Agents Chemother. 1990, 34(10):2019-2023. DOI:10.1128/aac.34.10.2019.Search in Google Scholar

18Michaylova, M.,Yungareva, T.,Urshev, Z. (2021). Probiotic candidates among dairy Lactobacilli and Streptococcus thermophiles strains for control of the oral pathogen Porphyromonas gingivalis. Folia Med. (Plovdiv). 63: 720-725. DOI: 10.3897/folmed.63.e56551.Search in Google Scholar

19Martelli, M., Barros, T., de Moura, M., Mattoso, L., Assis, O. (2013). Effect of chitosan nanoparticles and pectin content on mechanical properties and water vapor permeability of banana puree films. J. Food Sci. 78(1), 98-104. DOI:10.1111/j.1750-3841.2012.03006.xSearch in Google Scholar

20Nisia, C., Caciano, P., Noreña, Adriano, B. (2012). Antimicrobial activity of chitosan films containing nisin, peptide P34, and natamycin. Cyta J.Food, 10(1): 21-26. DOI:10.1080/19476337.2010.537371.Search in Google Scholar

21O’Brien, S. (2012). The public health impact of food-related illness. Current opinion in infectious diseases. Curr. Opin. Infect. Dis. 25(5):537-45. DOI:10.1097/QCO.0b013e328356aeba.Search in Google Scholar

22Poveda, J., Loarce L., Alarcón, M.(2018). Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques. Ind. Crops Prod. 112:617-625. DOI: 10.1016/j.indcrop.2017.12.063.Search in Google Scholar

23Scallan, E., Hoekstra, R., Angulo, F. (2011). Foodborne ill-nessacquiredin the United States-major pthogens. Emerg. Infect. Dis. 17(1):7-15.DOI:10.3201/eid1701.091101p2.Search in Google Scholar

24Sebranek, J., Sewalt, V., Robbins, K. (2005).Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci. 2005, 69(2):289-296. DOI: 10.1016/j.meatsci.2004.07.010Search in Google Scholar

25Skirnisdottir, S., Knobloch, S., Lauzon, H. (2021). Impact of onboard chitosan treatment of whole cod (Gadus morhua) on the shelf life and spoilage bacteria of loins stored superchilled under different atmospheres.Food Microbiol. 97: 103723.DOI:10.1016/j.fm.2020.103723.Search in Google Scholar

26Velusamy, V., Arshak, K., Korostynska, O. (2009).Anover-view of foodborne pathogen detection: in the perspective of biosensors. Biotechnol. Adv. 28(2):232-254. DOI: 10.1016/j.biotechadv.2009.12.004.Search in Google Scholar

27WHO, FAO. (2001) Report of a joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Amerian córdoba park hotel córdoba argentina: WHO&FAO, 2001.Search in Google Scholar

28Woods, L. & Church, P. (1999). Strategies for extending the Shelf-life of poultry meat and products.In, Richardson R. & Mead, G. Poultry Meat Science, (pp. 297-300). Wallingford: CABI Publishing.Search in Google Scholar

29Holzapfel, W., Geisen, R., Schillinger, U. (1995).Preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. Int. J. Food Microbiol. (24):343-362. DOI:10.1016/0168-1605(94)00036-6Search in Google Scholar

30Yuan, Y., Wang, H., Fu, Y. (2022).Sodium alginate/gum arabic/glycerol multicomponent edible films loaded with natamycin: Study on physicochemical, antibacterial, and sweet potatoes preservation properties.Int. J. Biol. Macromol. 213: 1068-1077.DOI:10.1016/j.ijbiomac.2022.06.040.Search in Google Scholar