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Characterization of antimicrobial compounds obtained from the potential probiotic Lactiplantibacillus plantarum S61 and their application as a biopreservative agent

  • Food Microbiology - Research Paper
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Abstract

This work aimed to characterize the antimicrobial compounds obtained from the potential probiotic Lactiplantibacillus plantarum S61, isolated from traditional fermented green olive, involved in their activity against fungi and bacteria responsible for food spoilage and poisonings. Their application as a biopreservative agent was also investigated. The culture of L. plantarum S61 showed substantial antifungal and antibacterial activity against yeasts (Rhodotorula glutinis and Candida pelliculosa), molds (Penicillium digitatum, Aspergillus niger, Fusarium oxysporum, and Rhizopus oryzae), and pathogenic bacteria (Listeria monocytogenes ATCC 19,117, Salmonella enterica subsp. enterica ATCC 14,028, Staphylococcus aureus subsp. aureus ATCC 6538, Pseudomonas aeruginosa ATCC 49,189), with inhibition zones > 10 mm. Likewise, the cell-free supernatant (CFS) of L. plantarum S61 showed an essential inhibitory effect against fungi and bacteria, with inhibition diameters of 12.25–22.05 mm and 16.95–17.25 mm, respectively. The CFS inhibited molds’ biomass and mycelium growth, with inhibition ranges of 63.18–83.64% and 22.57–38.93%, respectively. The antifungal activity of the CFS was stable during 4 weeks of storage at 25 °C, while it gradually decreased during storage at 4 °C. Several antimicrobial compounds were evidenced in the CFS of L. plantarum S61, including organic acids, ethanol, hydrogen peroxide, diacetyl, proteins, and fatty acids. The protein fraction, purified by reversed-phase high-performance liquid chromatography (RP-HPLC), demonstrated important antifungal activity, in relation to the fraction with molecular weight between 2 and 6 kDa. L. plantarum S61 and its CFS, tested in apple and orange fruit biopreservation, demonstrated their protective effect against P. digitatum spoilage. The CFS exhibited effectiveness in reducing Salmonella enterica subsp. enterica ATCC 14,028 in apple juice. L. plantarum S61 and/or its bioactive compounds CFS represent a promising strategy for biocontrol against pathogens and spoilage microorganisms in the agro-industry.

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Funding

The CNRST (PPR/19/2015), CNRST (Morocco)/CNRi (Italy) cooperation and McGill University provided financial support.

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Authors and Affiliations

  1. Research Unit of Microbiology, Biomolecules and Biotechnology, Laboratory of Chemistry-Physics and Biotechnology of Molecules and Materials, Faculty of Sciences and Techniques – Mohammedia, Hassan II University of Casablanca, Casablanca, Morocco

    Houssam Abouloifa

  2. Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, 60 000, Oujda, Morocco

    Houssam Abouloifa, Yahya Rokni, Ismail Hasnaoui, Reda Bellaouchi, Sara Gaamouche, Nabil Ghabbour, Ennouamane Saalaoui & Abdeslam Asehraou

  3. Research Unit Bioprocess and Biointerfaces, Laboratory of Industrial Engineering and Surface Engineering, National School of Applied Sciences, Sultan Moulay Slimane University, Mghila, 23000, Beni Mellal, Morocco

    Yahya Rokni

  4. Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University, B. P 1223, Taza, Morocco

    Nabil Ghabbour

  5. Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore, Ste Anne de Bellevue, Quebec, H9X 3V9, Canada

    Salwa Karboune

  6. Laboratory of Microorganisms and Biomolecules, Centre of Biotechnology of Sfax, BP: 1177, 3018, Sfax, Tunisia

    Riadh Ben Salah

  7. Institute of Sciences of Food Production, National Research Council of Italy, Via Celoria 2, 20133, Milan, Italy

    Milena Brasca

  8. Institute of Sciences of Food Production, National Research Council of Italy, UOS Sassari, Traversa La Crucca, 3 Loc. Baldinca, 07040, Sassari, Italy

    Guy D’hallewin

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  1. Houssam Abouloifa
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Contributions

HA and AA selected the study design. HA, IH, YR, RB, and SG conducted the experiments. HA and AA wrote the manuscript. SK, MB, GD, RBS, ES, NG, and AA performed review and editing. All authors read and approved the manuscript.

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Correspondence to Houssam Abouloifa.

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Abouloifa, H., Rokni, Y., Hasnaoui, I. et al. Characterization of antimicrobial compounds obtained from the potential probiotic Lactiplantibacillus plantarum S61 and their application as a biopreservative agent. Braz J Microbiol 53, 1501–1513 (2022). https://doi.org/10.1007/s42770-022-00791-5

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