Mutational Improvement of Lactobacillus acidophilus GH 201 Intended for Ground Beef Preservation in Refrigerator Storage
Journal of Food and Nutrition Sciences
Volume 4, Issue 3, May 2016, Pages: 49-54
Received: Apr. 20, 2016; Accepted: Apr. 28, 2016; Published: May 11, 2016
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Alireza Goodarzi, "Armbiotechnology" Scientific and Production Center NAS RA, Yerevan, Armenia
Hrachya Hovhannisyan, "Armbiotechnology" Scientific and Production Center NAS RA, Yerevan, Armenia
Andranik Barseghyan, "Armbiotechnology" Scientific and Production Center NAS RA, Yerevan, Armenia
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Lactic acid bacteria widely used in food preservation at refrigerator temperatures due to their ability produce high amount of hydrogen peroxide and/or other antibacterial substances at refrigerator temperatures to inhibit food-borne pathogens and psychrophilic spoilage microorganisms. In order to improve of bio-preservation efficacy of Lactobacillus acidophilus GH 201 mutations causing resistance to rifampicin (rif) were used. Among UV-mutagenized population of L. acidophilus five Rif mutants producing high amounts of H2O2 were selected. Rif mutants produced significant amounts of hydrogen peroxide 50-55 μg/ml in sodium phosphate buffer (0.2 M, pH 6.5) and in beef broth (BB) at 5°C for 5 days submerged cultivation without of growth. The mutants possess higher impact against food-borne pathogen Escherichia coli O157: H7 at refrigeration temperatures and for 3 days reduces the pathogen total amount practically undetectable level. Rif mutants L. acidophilus reduced initial amount 2x10 of E. coli O157: H7 in ground beef up to 3 log for 3 days of solid-state cocultivation when the wild strain reduced only 2 log. The application of L. acidophilus GH 201 mutants did not cause any changes in sensory characteristics of ground beef, moreover promotes expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms.
Biopreservation, Lactobacillus acidophilus, rif Mutation, Refrigerator Temperatures, Hydrogen Peroxide, E. coli O157: H7
To cite this article
Alireza Goodarzi, Hrachya Hovhannisyan, Andranik Barseghyan, Mutational Improvement of Lactobacillus acidophilus GH 201 Intended for Ground Beef Preservation in Refrigerator Storage, Journal of Food and Nutrition Sciences. Vol. 4, No. 3, 2016, pp. 49-54. doi: 10.11648/j.jfns.20160403.12
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