Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania.
Institute of Microbiology and Virology, Lithuanian University of Health Sciences, Kaunas, Lithuania.
J Sci Food Agric. 2019 Jun;99(8):3992-4002. doi: 10.1002/jsfa.9625. Epub 2019 Mar 20.
By-products from berries/fruits (B/F) and the dairy industry (DI) are an important environmental issue in many countries. In the present study, the concept of an improvement of the antimicrobial activity of lactic acid bacteria (LAB) in combination with B/F (raspberries, blackcurrants, apples, rowanberries) and DI by-products was analysed. Antimicrobial activities of the B/F by-products and LAB (13 LAB strains were estimated against 15 pathogenic strains) were evaluated, with whey substrate being used for the selected and the highest antimicrobial activities showing LAB cultivation.
The broadest spectrum of pathogenic bacteria inhibition was shown by lyophilised blackcurrant and apple by-products, which inhibited 13 and 12 pathogenic strains of the 15 strains analysed, respectively. The strongest inhibition of the tested pathogens were shown by the Lactobacillus uvarum LUHS245 and Lactobacillus casei LUHS210 and, for the abovementioned LAB biomass preparation, whey enriched with 2.5 g 100 g glucose, 2.0 g 100 g yeast extract and 0.5 g 100 g saccharose is a suitable and sustainable substrate. The B/F by-product's antimicrobial activity can be enhanced in combination with the LUHS245 and LUHS210 strains.
LAB, B/F and DI by-products can be used for preparation of antimicrobial products because the combination of compounds from different origins showed higher antimicrobial properties. © 2019 Society of Chemical Industry.
浆果/水果（B/F）和乳制品行业（DI）的副产品是许多国家的一个重要环境问题。在本研究中，分析了结合 B/F（覆盆子、黑加仑、苹果、罗文莓）和 DI 副产品提高乳酸菌（LAB）抗菌活性的概念。评估了 B/F 副产品和 LAB（13 株 LAB 菌株对 15 株致病菌株进行了估计）的抗菌活性，使用乳清基质对选定的和显示出最高抗菌活性的 LAB 进行了培养。
冻干黑加仑和苹果副产品表现出最广泛的抑制致病菌谱，分别抑制了分析的 15 株致病菌株中的 13 株和 12 株。测试的病原体中，Lactobacillus uvarum LUHS245 和 Lactobacillus casei LUHS210 的抑制作用最强，对于上述 LAB 生物质制剂，乳清中添加 2.5 g 100 g 葡萄糖、2.0 g 100 g 酵母提取物和 0.5 g 100 g 蔗糖是一种合适且可持续的基质。B/F 副产品的抗菌活性可以与 LUHS245 和 LUHS210 菌株结合得到增强。
LAB、B/F 和 DI 副产品可用于制备抗菌产品，因为来自不同来源的化合物的组合显示出更高的抗菌特性。 © 2019 化学工业协会。
