Open AccessCollection of phenyllactic acid from a strain of Lactobacillus sp. and application in agricultural products preservation
Author(s) -
Dung Vu Kim,
Ngoc Nguyen Thi Nhu,
Dung Le Sy,
Ngoc Hien Vu Thi
Publication year - 2021
Publication title -
kiểm nghiệm và an toàn thực phẩm/kiểm nghiệm và an toàn thực phẩm (online)
Language(s) - English
Resource type - Journals
eISSN - 2734-9152
pISSN - 2615-9252
DOI - 10.47866/2615-9252/vjfc.2776
Subject(s) - food science , aspergillus niger , aspergillus oryzae , lactic acid , salmonella enterica , fermentation , lactobacillus , aspergillus , aspergillus flavus , microbiology and biotechnology , salmonella , strain (injury) , microorganism , chemistry , mold , biology , bacteria , botany , anatomy , genetics
Phenyllactic acid (PLA) is a biological compound from microorganisms. PLA is capable of inhibiting the growth and development of some pathogen organisms such as gram-negative, gram-positive, yeast-like, and mold. This paper shows the results of studying the isolation and selection of Lactobacillus sp. MX3.2, which is capable of producing a high amount of phenyllactic acid (1.98 g/L) from sour vegetables. The PLA obtained from fermentation broth of Lactobacillus sp. MX3.2 has been tested to some strains like Aspergillus niger, Aspergillus flavus, and Aspergillus oryzae at concentrations of 40 - 50 g/L, and E. coli, Salmonella enterica, and Shigela flexneri at concentrations of 20 - 30 g/L. The results showed that almost all these strains were inhibited. Besides, the obtained PLA also showed high effectiveness in protecting some agricultural products from pathogens. Mango and chilli, which were treated with 2% PLA and CaCl2 1% for two minutes after 28 days of storage, retained freshness, tastiness, and good sensory quality longer than 14 days without treatment.