https://doi.org/10.4081/ijfs.2024.12494

Inhibiting potential of selected lactic acid bacteria isolated from Costa Rican agro-industrial waste against Salmonella sp. in yogurt

Early Access
Submitted: 23 March 2024
Accepted: 9 September 2024
Published: 2 December 2024
Bioprotective culture, food pathogens, in vitro assays
Abstract Views: 44
PDF: 16
SUPPLEMENTARY MATERIAL: 3
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Authors

Valeria Piedra
https://orcid.org/0009-0001-2517-2883
Food Technology Department, University of Costa Rica, San Pedro, Costa Rica.
Jessie Usaga
National Center of Food Science and Technology, University of Costa Rica, San Pedro, Costa Rica.
Mauricio Redondo-Solano
Research Center for Tropical Diseases and Food Microbiology Research and Training Laboratory, College of Microbiology, University of Costa Rica, San Pedro, Costa Rica.
Lidieth Uribe-Lorío
Agronomic Research Center, Agronomy Department, University of Costa Rica, San Pedro, Costa Rica.
Carol Valenzuela-Martínez
National Center of Food Science and Technology, University of Costa Rica, San Pedro; Research Center for Tropical Diseases and Food Microbiology Research and Training Laboratory, College of Microbiology, University of Costa Rica, San Pedro, Costa Rica.
Natalia Barboza
natalia.barboza@ucr.ac.cr
https://orcid.org/0000-0003-0881-6867
Food Technology Department, University of Costa Rica, San Pedro; National Center of Food Science and Technology, University of Costa Rica, San Pedro, Costa Rica.

This study aimed to characterize lactic acid bacteria (LAB) isolated from Costa Rican agro-industrial waste and explore their bioprotective potential against Salmonella in yogurt. A total of 43 LAB isolates were identified using the 16S rRNA region. In vitro inhibition of Salmonella, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli was determined. 15 of the 43 isolates showed a good to strong antimicrobial effect against at least two pathogens. 14 selected isolates were evaluated for antibiotic resistance, gelatinase, and hemolytic activity. The bioprotective effect of the most promising strain, Lactiplantibacillus pentosus, was assessed against Salmonella sp. during yogurt fermentation. All the isolates were resistant to vancomycin and showed variable degrees of susceptibility to other antibiotics. All of the isolates were negative for gelatinase, and 5 isolates had no hemolytic activity. A significant inhibitory effect of L. pentosus_58(6)-2I (p<0.05) against Salmonella during fermentation was found, but pathogen reduction was limited to 0.611 log CFU/mL.

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How to Cite

1.
Piedra V, Usaga J, Redondo-Solano M, Uribe-Lorío L, Valenzuela-Martínez C, Barboza N. Inhibiting potential of selected lactic acid bacteria isolated from Costa Rican agro-industrial waste against <i>Salmonella</i> sp. in yogurt. Ital J Food Safety [Internet]. 2024 Dec. 2 [cited 2024 Dec. 4];. Available from: https://www.pagepressjournals.org/ijfs/article/view/12494
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