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
| Published in | Journal of Food and Nutrition Sciences (Volume 4, Issue 3) |
| DOI | 10.11648/j.jfns.20160403.12 |
| Page(s) | 49-54 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
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Copyright © The Author(s), 2024. Published by Science Publishing Group |
Biopreservation, Lactobacillus acidophilus, rif Mutation, Refrigerator Temperatures, Hydrogen Peroxide, E. coli O157: H7
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APA Style
Alireza Goodarzi, Hrachya Hovhannisyan, Andranik Barseghyan. (2016). Mutational Improvement of Lactobacillus acidophilus GH 201 Intended for Ground Beef Preservation in Refrigerator Storage. Journal of Food and Nutrition Sciences, 4(3), 49-54. https://doi.org/10.11648/j.jfns.20160403.12
ACS Style
Alireza Goodarzi; Hrachya Hovhannisyan; Andranik Barseghyan. Mutational Improvement of Lactobacillus acidophilus GH 201 Intended for Ground Beef Preservation in Refrigerator Storage. J. Food Nutr. Sci. 2016, 4(3), 49-54. doi: 10.11648/j.jfns.20160403.12
AMA Style
Alireza Goodarzi, Hrachya Hovhannisyan, Andranik Barseghyan. Mutational Improvement of Lactobacillus acidophilus GH 201 Intended for Ground Beef Preservation in Refrigerator Storage. J Food Nutr Sci. 2016;4(3):49-54. doi: 10.11648/j.jfns.20160403.12
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Download@article{10.11648/j.jfns.20160403.12,
author = {Alireza Goodarzi and Hrachya Hovhannisyan and Andranik Barseghyan},
title = {Mutational Improvement of Lactobacillus acidophilus GH 201 Intended for Ground Beef Preservation in Refrigerator Storage},
journal = {Journal of Food and Nutrition Sciences},
volume = {4},
number = {3},
pages = {49-54},
doi = {10.11648/j.jfns.20160403.12},
url = {https://doi.org/10.11648/j.jfns.20160403.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160403.12},
abstract = {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.},
year = {2016}
}
TY - JOUR T1 - Mutational Improvement of Lactobacillus acidophilus GH 201 Intended for Ground Beef Preservation in Refrigerator Storage AU - Alireza Goodarzi AU - Hrachya Hovhannisyan AU - Andranik Barseghyan Y1 - 2016/05/11 PY - 2016 N1 - https://doi.org/10.11648/j.jfns.20160403.12 DO - 10.11648/j.jfns.20160403.12 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 49 EP - 54 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20160403.12 AB - 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. VL - 4 IS - 3 ER -
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