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RESEARCH PAPER
Novel synergistic combination of lactic acid and acetic acid bacteria cell-free extracts for enhanced food biopreservation
1
Institute of Human Nutrition Sciences, University of Life Sciences, Warsaw, Poland
2
Department of Meat and Fat Technology, Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, Poland
Corresponding author
Marcelina Natalia Karbowiak
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW),, Nowoursynowska 159c, 02-776, Warsaw, Poland
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW),, Nowoursynowska 159c, 02-776, Warsaw, Poland
KEYWORDS
antioxidantslactic acid bacteriafood safetyacetic acid bacteriahurdle technologysynergistic antibacterial activitymicrobial-derived preservatives
TOPICS
ABSTRACT
Introduction and objective:
The aim of the study is to evaluate the synergistic biopreservative potential of cell-free extracts (CFEs) obtained from lactic acid bacteria (LAB: Lacticaseibacillus paracasei B1, Lactiplantibacillus plantarum O24) and acetic acid bacteria (AAB: Gluconobacter oxydans KNS32, Komagataeibacter saccharivorans KOM1), and to assess their antimicrobial, antioxidant, and overall combined efficacy in food preservation.
Material and methods:
CFEs were analysed for organic acid and polyphenol content, and tested for antioxidant capacity using DPPH and ABTS assays. Antimicrobial activity was assessed by agar well-diffusion and minimum inhibitory concentration (MIC) assays against Gram-positive and Gram-negative indicator strains. Synergistic effects were evaluated by checkerboard microdilution. The combinations were applied to chicken meat inoculated with Salmonella enterica subsp. enterica serovar Enteritidis and stored for 7 days at 37 °C and 4 °C.
Results:
LAB CFEs contained lactic, gluconic, and acetic acids, whereas AAB CFEs contained gluconic, acetic, and citric acids. MIC values ranged from 3.1 – 100 AU/mL, and several LAB–AAB combinations exhibited synergistic antibacterial activity. In the chicken model, CFEs reduced S. Enteritidis counts below the detection limit, and decreased total viable counts by more than 1 log CFU/g after 7 days.
Conclusions:
The synergistic combination of LAB and AAB CFEs exhibited strong antimicrobial and antioxidant activities, indicating high potential as natural, microbially derived preservatives for safe food biopreservation.
The aim of the study is to evaluate the synergistic biopreservative potential of cell-free extracts (CFEs) obtained from lactic acid bacteria (LAB: Lacticaseibacillus paracasei B1, Lactiplantibacillus plantarum O24) and acetic acid bacteria (AAB: Gluconobacter oxydans KNS32, Komagataeibacter saccharivorans KOM1), and to assess their antimicrobial, antioxidant, and overall combined efficacy in food preservation.
Material and methods:
CFEs were analysed for organic acid and polyphenol content, and tested for antioxidant capacity using DPPH and ABTS assays. Antimicrobial activity was assessed by agar well-diffusion and minimum inhibitory concentration (MIC) assays against Gram-positive and Gram-negative indicator strains. Synergistic effects were evaluated by checkerboard microdilution. The combinations were applied to chicken meat inoculated with Salmonella enterica subsp. enterica serovar Enteritidis and stored for 7 days at 37 °C and 4 °C.
Results:
LAB CFEs contained lactic, gluconic, and acetic acids, whereas AAB CFEs contained gluconic, acetic, and citric acids. MIC values ranged from 3.1 – 100 AU/mL, and several LAB–AAB combinations exhibited synergistic antibacterial activity. In the chicken model, CFEs reduced S. Enteritidis counts below the detection limit, and decreased total viable counts by more than 1 log CFU/g after 7 days.
Conclusions:
The synergistic combination of LAB and AAB CFEs exhibited strong antimicrobial and antioxidant activities, indicating high potential as natural, microbially derived preservatives for safe food biopreservation.
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