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. 2022 Jun 29;79(8):232.
doi: 10.1007/s00284-022-02923-4.

Bio-preservation Effect of Probiotic Lactiplantibacillus plantarum S61 Against Rhodotorula glutinis and Listeria monocytogenes in Poultry Meat

Houssam Abouloifa  1   2 , Ismail Hasnaoui  3 , Sirine Ben Slima  4 , Yahya Rokni  3   5 , Sara Gaamouche  3 , Imen Trabelsi  4 , Reda Bellaouchi  3 , Nabil Ghabbour  3   6 , Riadh Ben Salah  4 , Bassem Jaouadi  7 , Ennouamane Saalaoui  3 , Abdeslam Asehraou  3
Affiliations

Bio-preservation Effect of Probiotic Lactiplantibacillus plantarum S61 Against Rhodotorula glutinis and Listeria monocytogenes in Poultry Meat

Houssam Abouloifa et al. Curr Microbiol. .

Abstract

The objective of this work is the study of the antifungal and antibacterial activity of Lactiplantibacillus plantarum S61 strains, isolated from traditional fermenting green olives against Rhodotorula glutinis UMP 22 and Listeria monocytogenes ATCC 19117, and its application in meat as bio-preservative agent. The cell-free supernatant (CFS) of Lpb. plantarum S61 shows high inhibition zones, which are 22.45 ± 0.49 and 17.75 ± 0.35 mm, against Rhodotorula glutinis and Listeria monocytogenes. The minimum fungicidal and bactericidal concentrations of the CFS obtained are 8% (v/v) and 10% (v/v), respectively. The competition assay, realized in liquid medium by co-culture of Lpb. plantarum S61 with Rho Rhodotorula glutinis and L. monocytogenes, led to inhibition percentages of 77.72% and 89.52%, respectively. However, the antimicrobial activity of Lpb. plantarum S61 was revealed a proteinaceous nature. Lpb. plantarum S61 strain allowed the reduction of L. monocytogenes in minced poultry meat during 7 days of storage at 4 °C. In addition, Lpb. plantarum S61 improved the physicochemical and color parameters of poultry minced meat. Lpb. plantarum S61 and/or its antimicrobial compounds can be applied as bio-preservative agent in meat product and food industry.

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References

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