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Inhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juices

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dc.contributor.authorBah, Aissé
dc.contributor.authorAlbano, Helena
dc.contributor.authorBarbosa, Joana
dc.contributor.authorFhoula, Imene
dc.contributor.authorGharbi, Yosra
dc.contributor.authorNajjari, Afef
dc.contributor.authorBoudabous, Abdellatif
dc.contributor.authorTeixeira, Paula
dc.contributor.authorOuzari, Hadda
dc.date.accessioned2019-03-29T16:04:10Z
dc.date.available2019-03-29T16:04:10Z
dc.date.issued2019
dc.description.abstractTomatoes 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 Listeria monocytogenes, Listeria innocua, and Salmonella spp., in artificially contaminated tomato juice. Microbial counting (LAB, fungi Salmonella spp., and Listeria 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 Lactobacillus plantarum and Leuconostoc mesenteroides at 25 degrees C. Besides, citric acid and ethanol revealed higher content at the end of storage compared to that registered at 4 degrees 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 Salmonella species was faster compared to that of Listeria. After four weeks of storage at 4 degrees C, Lb. plantarum and Lc. mesenteroides 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 Lb. plantarum and Lc. mesenteroides as potential starters for developing nutritious and safe fermented tomato juice products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBah, A., Albano, H., Barbosa, J. B., Fhoula, I., Gharbi, Y., Najjari, A., … Ouzari, H.-I. (2019). Inhibitory Effect of Lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against Foodborne Pathogens in Artificially Contaminated Fermented Tomato Juices. BioMed Research International, 2019, 1–11. https://doi.org/10.1155/2019/6937837pt_PT
dc.identifier.doi10.1155/2019/6937837pt_PT
dc.identifier.eid85062868797
dc.identifier.eissn2314-6141
dc.identifier.issn2314-6133
dc.identifier.pmcPMC6413396
dc.identifier.pmid30931330
dc.identifier.urihttp://hdl.handle.net/10400.14/27174
dc.identifier.wos000460871400001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherHindawipt_PT
dc.relationNORTE-01-0145-FEDER-000030
dc.relationLR03ES03
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleInhibitory effect of lactobacillus plantarum FL75 and Leuconostoc mesenteroides FL14 against foodborne pathogens in artificially contaminated fermented tomato juicespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleBioMed Research Internationalpt_PT
oaire.citation.volume2019
oaire.fundingStream5876
person.familyNameAlbano
person.familyNameBarbosa
person.familyNameFhoula
person.familyNameTeixeira
person.familyNameouzari
person.givenNameHelena
person.givenNameJoana
person.givenNameImene
person.givenNamePaula
person.givenNamehadda
person.identifier660842
person.identifier.ciencia-id201A-0D1F-C0FC
person.identifier.ciencia-id9516-589F-8B0D
person.identifier.orcid0000-0002-2798-1924
person.identifier.orcid0000-0001-5879-9458
person.identifier.orcid0000-0001-6416-685X
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-3237-554X
person.identifier.ridK-3400-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id6602934854
person.identifier.scopus-author-id13608752600
person.identifier.scopus-author-id55869589300
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id6505791384
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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