Anti-Bacterial Effect of Lactobacillus rhamnosus Cell-Free Supernatant Possessing Lysozyme Activity Against Pathogenic Bacteria
10.14373/JKDA.2018.24.4.330
- Author:
Jiyeon LEE
1
;
Hyeji LIM
;
Misook KIM
Author Information
1. Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea. mkim5@dankook.ac.kr
- Publication Type:Original Article
- Keywords:
Lactobacillus;
preservative;
lysozyme;
chicken;
pathogenic bacteria
- MeSH:
Acetic Acid;
Bacillus cereus;
Bacteria;
Breast;
Chickens;
Citric Acid;
Citrus paradisi;
Egg White;
Escherichia coli;
Food Industry;
Hot Temperature;
Hydrogen-Ion Concentration;
Klebsiella pneumoniae;
Lactic Acid;
Lactobacillus rhamnosus;
Lactobacillus;
Listeria;
Listeria monocytogenes;
Meat;
Muramidase;
Proteus vulgaris;
Pseudomonas aeruginosa;
Pseudomonas fluorescens;
Shigella sonnei;
Staphylococcus aureus;
Vibrio parahaemolyticus
- From:Journal of the Korean Dietetic Association
2018;24(4):330-343
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Recently, there has been a growing demand for natural preservatives because of increased consumer interest in health. In this study, we produced Lactobacillus rhamnosus cell-free supernatant (LCFS) and evaluated and compared its antimicrobial activity with existing natural preservatives against pathogenic microorganisms and in chicken breast meat contaminated with Escherichia coli and Staphylococcus aureus. Lactobacillus rhamnosus cell-free supernatant possessed 30 units of lysozyme activity and contained 18,835 mg/L of lactic acid, 2,051 mg/L of citric acid and 5,060 mg/L of acetic acid. Additionally, LCFS inhibited the growth of fourteen pathogenic bacteria, S. aureus, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Listeria innocua, S. epidermidis, L. ivanovii, E. coli, Pseudomonas aeruginosa, Shigella sonnei, Shi. flexneri, Proteus vulgaris, Pseudomonas fluorescens, and Klebsiella pneumoniae. The antibacterial activity of LCFS was stronger than that of egg white lysozyme (EWL), Durafresh (DF) and grapefruit seed extract (GSE). Additionally, LCFS maintained its antimicrobial activity after heat treatment at 50℃~95℃ and at pH values of 3~9. Moreover, LCFS inhibited the growth of E. coli and S. aureus in chicken breast meat. In conclusion, it is expected that LCFS, which contains both lysozyme and three organic acids, will be useful as a good natural preservative in the food industry.
