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Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative

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Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
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Institute of Applied Materials Science, Vietnam Academy of Science and Technology, 01 TL29, District 12, Ho Chi Minh City 700000, Vietnam
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NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Center of Excellence for Functional Polymers and NanoEngineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Institute of Applied Science, University of Technology, 475A Dien Bien Phu Street, Ward 25, Binh Thanh District, Ho Chi Minh City 700000, Vietnam
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Biomaterials and Nanotechnology Research Group, Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam
*
Author to whom correspondence should be addressed.
Co-First authors.
Int. J. Environ. Res. Public Health 2019, 16(6), 1017; https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph16061017
Received: 19 February 2019 / Revised: 14 March 2019 / Accepted: 14 March 2019 / Published: 20 March 2019
(This article belongs to the Section Environmental Health)
Antimicrobial compounds from traditional fermented foods have shown activity against a wide range of pathogen and spoilage microorganisms for several years. In this study, a Lactic acid bacteria (LAB), isolated from Vietnamese traditional fermented yogurt (Lactobacillus plantarum SC01), was encapsulated in alginate-gelatin (ALG-GEL) and the effect of incubation temperature, medium pH and surfactants were assessed. The aims of this research were to evaluate antimicrobial activity of bacteriocin produced by L. plantarum SC01. Another aim the research was to study the quality of pork meat treated with its Bacteriocin in 2 h as a bio-preservative at different storage times (0 h, 12 h, 24 h and 48 h) in room temperature, compared to control (treated with salt 40.0%). The antimicrobial activity of L. plantarum SC01 was identified through the inhibition rate of five indicator organisms, including Escherichia coli, Salmonella sp., Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis by co-culture method. The results showed that L. plantarum SC01 microencapsulated in ALG-GEL (2.5% alginate and 6.0% gelatin, w/v) and 3.0% bacteria supplied into modified MRS medium (MRSOPTSC01) produced highly active compound inhibited the growth of indicator organisms at a density of 104–108 CFU/mL. Antibacterial compounds were highly active in a treatment at 80 °C; not to be affected by pH; affected by surfactant as Ethylenediaminetetraacetic acid (EDTA), Sodium dodecyl sulfate (SDS), and Tween. Moreover, LAB obtained from this study show the potent Bacteriocin in its usage as a preservative in food. View Full-Text
Keywords: antimicrobial activity; bacteriocin; food preservation; Lactobacillus plantarum; microencapsulation antimicrobial activity; bacteriocin; food preservation; Lactobacillus plantarum; microencapsulation
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MDPI and ACS Style

Le, N.T.T.; Bach, L.G.; Nguyen, D.C.; Le, T.H.X.; Pham, K.H.; Nguyen, D.H.; Hoang Thi, T.T. Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative. Int. J. Environ. Res. Public Health 2019, 16, 1017. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph16061017

AMA Style

Le NTT, Bach LG, Nguyen DC, Le THX, Pham KH, Nguyen DH, Hoang Thi TT. Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative. International Journal of Environmental Research and Public Health. 2019; 16(6):1017. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph16061017

Chicago/Turabian Style

Le, Ngoc T.T., Long G. Bach, Duy C. Nguyen, Tran H.X. Le, Khanh H. Pham, Dai H. Nguyen, and Thai T. Hoang Thi 2019. "Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Lactobacillus plantarum Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative" International Journal of Environmental Research and Public Health 16, no. 6: 1017. https://0-doi-org.brum.beds.ac.uk/10.3390/ijerph16061017

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