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Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese

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dc.abstract.enProbiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists’ preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log10 CFU/g at time zero to 2.10 log10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB1 and AFM1, causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Chemii
dc.article.number93
dc.contributor.authorShehata, Mohamed G.
dc.contributor.authorAlsulami, Tawfiq
dc.contributor.authorEl-Aziz, Nourhan M. Abd
dc.contributor.authorAbd-Rabou, Hagar S.
dc.contributor.authorSohaimy, Sobhy A. El
dc.contributor.authorDarwish, Amira M. G.
dc.contributor.authorHoppe, Karolina
dc.contributor.authorAli, Hatem S.
dc.contributor.authorBadr, Ahmed Noah
dc.date.access2024-07-16
dc.date.accessioned2024-07-16T11:23:13Z
dc.date.available2024-07-16T11:23:13Z
dc.date.copyright2024-02-07
dc.date.issued2024
dc.description.abstract<jats:p>Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb. paracasei MG847589) and/or its bacteriocin; cheese with Lacticaseibacillus (CP), cheese with bacteriocin (CB), and cheese with both Lacticaseibacillus and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with Lacticaseibacillus (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists’ preference for CPB, which gained higher scores than the control (CS). Fortification with Lb. paracasei MG847589 and bacteriocin (CPB) showed inhibition effects against S. aureus from 6.52 log10 CFU/g at time zero to 2.10 log10 CFU/g at the end of storage, A. parasiticus (from 5.06 to 3.03 log10 CFU/g), and P. chrysogenum counts (from 5.11 to 2.86 log10 CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB1 and AFM1, causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both Lb. paracasei MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if3.9
dc.description.number2
dc.description.points100
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume16
dc.identifier.doi10.3390/toxins16020093
dc.identifier.issn2072-6651
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1592
dc.identifier.weblinkhttps://www.mdpi.com/2072-6651/16/2/93
dc.languageen
dc.relation.ispartofToxins
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enLactobacillus paracasei MG847589
dc.subject.enbacteriocin
dc.subject.enbiopreservation
dc.subject.enanti-mycotoxigenic
dc.subject.ensoft white cheese
dc.subject.enmicrostructure
dc.subject.enshelf life
dc.subject.ensafe food production
dc.titleBiopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese
dc.title.volumeSpecial Issue Strategies to Prevent Mycotoxin Contamination of Food and Feed
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.volume16
project.funder.nameinne