J Korean Diet Assoc.  2018 Nov;24(4):330-343. 10.14373/JKDA.2018.24.4.330.

Anti-Bacterial Effect of Lactobacillus rhamnosus Cell-Free Supernatant Possessing Lysozyme Activity Against Pathogenic Bacteria

• Lee J
• Lim H
• Kim M

• KMID: 2436206
• DOI: http://doi.org/10.14373/JKDA.2018.24.4.330

Abstract

Recently, there has been a growing demand for natural preservatives because of increased consumer interest in health. In this study, we produced Lactobacillus rhamnosus cell-free supernatant (LCFS) and evaluated and compared its antimicrobial activity with existing natural preservatives against pathogenic microorganisms and in chicken breast meat contaminated with Escherichia coli and Staphylococcus aureus. Lactobacillus rhamnosus cell-free supernatant possessed 30 units of lysozyme activity and contained 18,835 mg/L of lactic acid, 2,051 mg/L of citric acid and 5,060 mg/L of acetic acid. Additionally, LCFS inhibited the growth of fourteen pathogenic bacteria, S. aureus, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, Listeria innocua, S. epidermidis, L. ivanovii, E. coli, Pseudomonas aeruginosa, Shigella sonnei, Shi. flexneri, Proteus vulgaris, Pseudomonas fluorescens, and Klebsiella pneumoniae. The antibacterial activity of LCFS was stronger than that of egg white lysozyme (EWL), Durafresh (DF) and grapefruit seed extract (GSE). Additionally, LCFS maintained its antimicrobial activity after heat treatment at 50℃~95℃ and at pH values of 3~9. Moreover, LCFS inhibited the growth of E. coli and S. aureus in chicken breast meat. In conclusion, it is expected that LCFS, which contains both lysozyme and three organic acids, will be useful as a good natural preservative in the food industry.

Keyword

Lactobacillus; preservative; lysozyme; chicken; pathogenic bacteria

MeSH Terms

Acetic Acid
Bacillus cereus
Bacteria*
Breast
Chickens
Citric Acid
Citrus paradisi
Egg White
Escherichia coli
Food Industry
Hot Temperature
Hydrogen-Ion Concentration
Klebsiella pneumoniae
Lactic Acid
Lactobacillus rhamnosus*
Lactobacillus*
Listeria
Listeria monocytogenes
Meat
Muramidase*
Proteus vulgaris
Pseudomonas aeruginosa
Pseudomonas fluorescens
Shigella sonnei
Staphylococcus aureus
Vibrio parahaemolyticus
Acetic Acid
Citric Acid
Lactic Acid
Muramidase