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Abstract <p>Bacteriocins of probiotic lactic acid bacteria are used as bio-preservative improving food safety and extend storage period of the food items. In this study, plantaricin LD1 purified from a potential probiotic <i>Lactiplantibacillus plantarum</i> LD1 showed minimum inhibitory concentration 158.33 µg/mL and minimum bactericidal concentration 316.66 µg/mL against a food borne pathogen, <i>Salmonella enterica</i> subsp. <i>enterica</i> serovar Typhimurium ATCC 13311. In addition, biofilm formed by <i>S. enterica</i> subsp. <i>enterica</i> serovar Typhimurium ATCC 13311 was inhibited by plantaricin LD1. The cell viability was completely reduced in fruit juice after treatment with 316.66 µg/mL of plantaricin LD1 at 48 h. The above results suggested that the plantaricin LD1 may be applied as bio-preservative to extend the shelf-life of fruit juices.</p>

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Plantaricin LD1 Inhibits Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311 in Fruit Juice

  • 期刊论文

  • 发表日期：

    2025年8月25日

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  • M. K. Yadav,
  • A. Baldia,
  • S. K. Tiwari

摘要

Abstract

Bacteriocins of probiotic lactic acid bacteria are used as bio-preservative improving food safety and extend storage period of the food items. In this study, plantaricin LD1 purified from a potential probiotic Lactiplantibacillus plantarum LD1 showed minimum inhibitory concentration 158.33 µg/mL and minimum bactericidal concentration 316.66 µg/mL against a food borne pathogen, Salmonella enterica subsp. enterica serovar Typhimurium ATCC 13311. In addition, biofilm formed by S. enterica subsp. enterica serovar Typhimurium ATCC 13311 was inhibited by plantaricin LD1. The cell viability was completely reduced in fruit juice after treatment with 316.66 µg/mL of plantaricin LD1 at 48 h. The above results suggested that the plantaricin LD1 may be applied as bio-preservative to extend the shelf-life of fruit juices.