Journal of Food Quality and Hazards Control

141-151

Authors: K. El Issaoui, N. Skali Senhaji, S. Bouhdid, N. Amajoud, J. Abrini, E.O. Khay

Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products.This study aimed to evaluate the effect of Lactiplantibacillus plantarum 11 as a starter culture on the fermentation of table olives at two incubation temperatures 22 and 30 °C and different salt concentrations (0, 4, 8, and 12% m/v) of sodium chloride (NaCl). Methods: The fermentation of table olives was carried out according to the Spanish style. L. plantarum 11 was inoculated as a starter culture (106 Colony Forming Unit (CFU)/ml), and Listeria monocytogenes CECT 4032 was used as an indicator strain. Under the same experimental conditions, the fermentation of olives without the inoculation of starter culture was used as a control. Then, biochemical and microbiological quality of each experimental batch was tested. Results: Unlike the incubation temperature of 22 °C, the pH values obtained in salted batches and incubated at 30 °C were all below the marketing limits for table olives. At the end of the process, the maximum load of yeasts and molds (>5 log CFU/ml) was recorded in the batches incubated at 22 °C. At 22 °C, Listeria was absent in inoculated fermenters at a concentration greater than or equal to 8% (w/v) of NaCl. However, at 30 °C, Listeria was not detected in treatment groups and in the control group with 12% NaCl. Conclusion: L. plantarum 11 could be potentially considered as a probiotic starter culture during the fermentation of black table olives.

162-168

Authors: Z. Rezaei, A. Salari, S. Khanzadi

Background: The health benefits of probiotic bacteria are not unknown to anyone. On the other hand, indigenous dairy sources are a potential source of native probiotics. This study aimed to describe the inhibitory activity of Cell-Free Supernatant (CFS), planktonic cells, and biofilm form of Lactobacillus strains isolated from native dairy sources on food pathogens. Methods: Antibacterial activities of the CFS of Lactobacillus strains were assessed by the microplate method and via violet staining, and in planktonic cells, and biofilm forms were performed by the spread plate method. Results: The results showed that despite the large differences in biofilm formation power among the strains, most of them can produce biofilm. Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, Lactobacillus delbrueckii subsp. Lactis, Lactobacillus brevis, and Lactobacillus lactis subsp. lactis formed the strongest biofilm, respectively. Planktonic states reduce the pathogens bacterial by about 1.43 log, but in biofilm forms, decreased Listeria monocytogenes by about 4.8 log compared to the control, and in the case of Pseudomonas aeruginosa, a growth reduction of about 2.8 logs was observed. Conclusion: According to the study, biofilm produced by probiotic strains can be considered a new approach for biological control. Also, indigenous dairy sources can be considered by researchers to extract natural and beneficial probiotics.

178-185

Authors: K. Khadijah, N.H. Soekamto, F. Firdaus, S.M.T. Chalid, Y.M. Syah

Background: Padina sp. is an algae that has potential as a functional food. This study aimed to explore the chemical and photochemical constituent in the methanolic exract of Padina sp. Methods: Brown algae of Padina sp. from Puntondo coast, Takalar, Indonesia was prepared. The algae characterization was carried out based on the standard procedure of Association of Official Agricultural Chemists (AOAC). Toxicity of Padina sp. was determined with Brine Shrimp Lethality Test (BSLT). Results: Chemical contents were 13.46% water, 38.02% ash, 12.33% protein, 1.60% fat, 20.02% fiber, and 48.06% carbohydrate. The FTIR spectrum displayed the presence of hydroxyl, carboxylic acids, aldehydes, aliphatic hydrocarbons, fatty acids, and unsaturated hydrocarbons. Padina sp. extract consisted of phytol compound which had 70-96% similarity with steroids, fatty acids, carboxylic acids, terpenoid, and proteins. The result of toxicity was 6344.54 ppm indicating not toxic. Conclusion: Padina sp. can be used as a raw material source for functional food and pharmaceutical industry.

190-190

Authors: M.M. Soltan Dallal, H. Abdolmaleki, R. Ramazanzadeh, R. Mazaheri Nezhad Fard

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