Assessment of the Protective Culture Potential of the Lactococcus lactis Ganee-5 strain as a Preservative against Spoilage Bacteria in Tomato Pastes
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2022
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This study investigated the spoilage patterns and biopreservation of tomato paste by lactic acid bacteria isolated from fermented milk products. All the isolates were screened for hydrogen peroxide, diacetyl, and lactic acid production. Isolate with the highest mean values of evaluating parameters was selected as protective culture for the biopreservation. The isolate was identified as Lactococus lactis strain Ganee-5 using molecular techniques, and the sequences were submitted to the Genbank Database to obtain the accession number (MH571417). Antimicrobial properties of the protective culture were evaluated against some selected spoilage bacteria E. coli (ATCC 25922), Listeria monocytogenes (ATCC 15313), Salmonella typhimurium (IFO 12529), and Staphylococcus aureus (ATCC 12600), varying zone of inhibitions ranged from 18-25 mm were detected. The potato paste was preserved with L. lactis culture, sodium benzoate and control samples while the control samples were left without preservatives. All the experimental set-up was left for 16 days. Physicochemical and nutritional analysis showed that tomato paste with L. lactis was preserved closely as much as sodium benzoate (p< 0.005). Therefore, L. lactis can be adopted for the preservation of the tomato paste to replace chemical preservatives.