Evaluation of Antifungal and Biopreservative Potential of Orange Peel-derived Lactobacillus fermentum O1.1 in Cherry Tomatoes

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-05-14 DOI:10.1016/j.jfp.2025.100541

Mehmood Azhar , Anita Chaudhary , Swati Gaba , Latief Bashir , Anil Kumar Pinaka , Anju Kamra , Soora Naresh Kumar , Praveen Kumar Singh , Neeraj Panwar , Mohammad Irfan , Abdel‑Halim I. Ghazy , Abdullah A. Al-Doss

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Abstract

Cherry tomatoes, consumed worldwide, have a short shelf life and are highly susceptible to significant pre- and postharvest losses, largely due to fungal pathogens like Alternaria alternata and Fusarium oxysporum. With the growing demand for nutritious food products free from synthetic preservatives, biopreservation has emerged as a safe and reliable method for controlling fungal growth in food. Biopreservation using lactic acid bacteria (LAB), known for producing antimicrobial metabolites, presents a promising approach at both the farm and industrial scales. This study investigates the antifungal potential of Lactobacillus fermentum O1.1, an isolate obtained from orange peel, against A. alternata and F. oxysporum. The growth performance of this isolate was assessed in various plant-based media, including watermelon rind (WMR), banana peel, and orange peel, in addition to MRS medium. Among these, WMR was found to be the most supportive medium for its growth. The cell-free supernatant (CFS) of Lb. fermentum O1.1 grown in WMR medium exhibited maximum inhibition of F. oxysporum (79.1%) and A. alternata (68%). Furthermore, cherry tomatoes infected with A. alternata and treated with the WMR-based CFS showed a reduced disease incidence (DI) of 16.78 ± 0.05%, compared to 40.17 ± 4.53% DI with the MRS-based CFS. Similarly, tomatoes infected with F. oxysporum and treated with the WMR-based CFS demonstrated a DI of 10.34 ± 4.86%, in contrast to 45.67 ± 4.53% DI with the MRS-based CFS. At room temperature (25 ± 2 °C), the WMR-based CFS extended the shelf life of cherry tomatoes from 2 to 5 days and decreased fungal susceptibility, with a reduction in DI by 16.78 ± 0.05% and 10.34 ± 4.86%, respectively. These findings suggest that Lb. fermentum O1.1 has significant potential as a biopreservative agent against fungal spoilage in cherry tomatoes.

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橘皮源性发酵乳杆菌O1.1在圣女果中的抑菌和生物保鲜潜力评价

世界范围内食用的圣女果保质期短，在收获前和收获后极易遭受重大损失，主要原因是真菌病原体，如互花赤霉和尖孢镰刀菌。随着人们对不含合成防腐剂的营养食品的需求不断增长，生物保鲜已成为控制食品中真菌生长的一种安全可靠的方法。利用乳酸菌（LAB）进行生物保存，以产生抗菌代谢物而闻名，在农场和工业规模上都是一种很有前途的方法。本文研究了从橘子皮中分离得到的发酵乳杆菌O1.1对交替芽孢杆菌和尖孢乳杆菌的抑菌作用。除了MRS培养基外，还在各种植物基培养基中评估了该分离物的生长性能，包括西瓜皮（WMR）、香蕉皮和橙皮。其中，WMR是最支持其生长的介质。发酵Lb. fermentum O1.1在WMR培养基中培养的无细胞上清（CFS）对尖孢镰刀菌（f.s oxysporum, 79.1%）和交替镰刀菌（a.s alternata, 68%）的抑制作用最大。此外，经wmr - CFS处理的樱桃番茄病发率（DI）为16.78±0.05%，而mrs - CFS处理的DI为40.17±4.53%。同样，感染了尖孢镰刀菌的番茄，用WMR-based CFS处理后的DI为10.34±4.86%，而用mr -based CFS处理后的DI为45.67±4.53%。在室温（25±2℃）条件下，经wmrcfs处理的圣女果保质期延长2 ~ 5天，真菌敏感性降低，DI分别降低16.78±0.05%和10.34±4.86%。这些结果表明，发酵酵母O1.1作为抗圣女果真菌变质的生物保鲜剂具有很大的潜力。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.