Edible films have gradually become a research focus for food packaging materials due to a variety of benefits, including environmental friendliness, good barrier properties, and good carrying capacity. In this experimental study, we used sodium alginate as a film-forming substrate, sodium carboxymethylcellulose as a modifier, and glycerol as a plasticizer, then
Lactococcus lactis was added to film solutions to form bacteriostatic films via the tape casting method. With the addition of
Lactococcus lactis, the films did not significantly change thickness, while the transparency decreased and a significant increase in red and yellow hues was observed. Meanwhile, the dispersion of bacterial cells in film solutions destroyed intermolecular interactions in the solutions during film formation and increased the volume of voids in the
Lactococcus lactis-containing films, thereby slightly decreasing the tensile strength of the films, but significantly increasing water vapor permeability. Moreover, the films with added
Lactococcus lactis showed significant bacteriostatic activity against
Staphylococcus aureus at 4 °C. In a seven-day bacteriostatic test, the films with
Lactococcus lactis added at a level of 1.5 g/100 g resulted in a decrease in the viable cell count of
Staphylococcus aureus by at least four logarithmic units. This study of
Lactococcus lactis-containing films has provided a new method and strategy for antibacterial preservation of foods.
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