Biofilms of lactic bacteria on wooden drawings as a potential food bioconservation system
DOI:
https://doi.org/10.33448/rsd-v13i10.46958Keywords:
Food preservation, Biocontrol, Security guarantee.Abstract
Low-cost and safe food preservation has been a major challenge for the food industry and consumers. The objective of this work was to evaluate the formation of biofilms of lactic acid bacteria (Lactobacillus acidophilus) in wooden vats and their potential for food biopreservation. Wooden vats were used to test biofilm formation of inoculated lactic acid bacteria, monitoring the increase in acidity of the preservative solution and collecting samples of biofilms formed on the walls of the wooden vats to evaluate the lactic acid bacteria count. Studies were carried out to evaluate the potential for inhibiting pathogens, using the microorganisms Escherichia coli, Staphylococcus aureus and Salmonella enterica. The wooden vats allowed the growth of lactic acid bacteria and proved to be an efficient system for the formation of biofilms. Furthermore, the growth of lactic acid bacteria in this system satisfactorily inhibited the growth of potentially pathogenic bacteria.
Downloads
References
Ahmad, V., Khan, M. S., Jamal, Q. M. S., Alzohairy, M. A., Al Karaawi, M. A. & Siddiqui, M. U. (2017). Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. International Journal of Antimicrobial Agents. 49(1), 1-11.
APHA (2015). Compendium of methods for the microbiological examination of foods. American Public Health Association.
Azevedo, I., Barbosa, J., Albano, H., Nogueira, T. & Teixeira, P. (2024). Lactic Acid Bacteria isolated from traditional and innovative alheiras as
potential biocontrol agents. Food Microbiology. 119, 104450.
Baptista, M. N. & Campos, D. C. (2016). Metodologias de Pesquisa em Ciências - Análise Quantitativa e Qualitativa. Barueri/SP: Ed. LTC.
Baptista, R. C., Horita, C. N. & Sant’ana, A. S. (2020). Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: a review. Food Research International. v.127. Doi: 10.1016/j.foodres.2019.108762. 2020.
Cleveland, J.; Montville, T. J.; Nes, I. F. & Chikindas, M. L. (2001). Bacteriocins: safe, natural antimicrobials for food preservation. International Journal Food Microbiology. 71, 1-20, 2001.
Didienne, R.; Defargues, C.; Callon, C.; Meylheuc, T.; Hulin, S. & Montel, M. C. (2012). Characteristics of microbial biofilm on wooden vats (‘gerles’) in PDO Salers cheese. International Journal of Food Microbiology. 156, 91-101.
Elumalai, A. & Shanmugasundaram, S. (2024). Emerging Trends in Biological Control Agents for Food Safety Applications. London/UK: CRC Press.
Gil, A. C. (2017). Como elaborar projetos de pesquisa. 6 ed. São Paulo/SP: Ed. Atlas.
Gould, G. W. (1996). Methods for preservation and extension of shelf life. International Journal of Food Microbiology. 33, 51-64.
Holzapfel, W. H.; Geisen, R. & Schillinger, U. (1995). Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal of Food Microbiology. 24, 343-362.
Köche, J. C. (2011). Fundamentos de metodologia científica. Petrópolis/RJ: Ed.Vozes.
Lemay, M. J.; Choquette, J.; Delaquis, P. J.; Gariépy, C.; Rodrigue, N; Saucier, L. (2002). Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model. International Journal of Food Microbiology, 78, 217-226, 2002.
Licitra, G.; Ogier, J. C.; Parayre, S.; Pediliggieri, C.; Carnemolla, T. M.; Falentin, H.; Madec, M. N.; Carpino, S. & Lortal, S. (2007). Variability of the bacterial biofilms of the “tina”wood vat used in the Ragusano cheese making process. Applied and Environmental Microbiology. 73, 6980-6987.
Lortal, S.; Blasi, A.; Madec, M.; Pediliggieri, C.; Tuminello, L., Tanguy, G.; Fauquant, J.; Lecuona, Y.; Campo, P.; Carpino, S. & Licitra, G. (2009). Tina wooden vat biofilm: A safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese making. International Journal of Food Microbiology. 132, 1-8.
Mariani, C.; Briandet, R.; Chamba, J. F.; Notz, E.; Carnet-Pantiez, A.; Eyoug, R. N. & Oulahal, N. (2007). Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese reblochon de Savoie. Journal of Dairy Science. 90, 1653-1661.
Pereira, A. S., Shitsuka, D. M., Parreira, F. J. & Shitsuka R. (2018). Metodologia da pesquisa científica. 1 ed. Santa Maria/RS: Ed. UAB/NTE/UFSM.
Rocha, I. P. M. (2020). Avaliação do efeito conservador de substância tipo bacteriocina produzido por Pediococcus acidilactici em suco de laranja. 35f. Dissertação (Mestrado em Ciências da Saúde). Unoeste. Presidente Prudente. 2020.
Ross, R. P.; Morgan, S. & Hill, C. (2002). Preservation and fermentation: past, present and future. International Journal of Food Microbiology. 79, 3-16.
Smid, E. J. & Lacroix, C. (2013). Microbe-microbe interactions in mixed culture food fermentations. Current Opinion in Biotechnology. 24(2), 148-154.
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Luiz Carlos Ferreira; Brenda Santos Farias
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
