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Volume 12
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10.3390/app12020660
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Article

Characterization of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum Metabolites and Evaluation of Their Antimicrobial Activity against Food Pathogens

by
Despina Vougiouklaki
1,
Theofania Tsironi
2,
Joseph Papaparaskevas
3,
Panagiotis Halvatsiotis
4 and
Dimitra Houhoula
1,*
1
Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, 12461 Egaleo, Greece
2
Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece
3
Department of Microbiology, Medical School, National and Kapodistrian University of Athens, 11527 Athens, Greece
4
Medical School, National and Kapodistrian University of Athens, “ATTIKON” University Hospital, 12461 Chaidari, Greece
*
Author to whom correspondence should be addressed.
Appl. Sci. 2022, 12(2), 660; https://doi.org/10.3390/app12020660
Submission received: 29 October 2021 / Revised: 5 January 2022 / Accepted: 6 January 2022 / Published: 10 January 2022
(This article belongs to the Special Issue Applied Microbiology in Food Technology)
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Abstract

Lactic acid bacteria (LAB) play an important role as natural food preservatives. However, the characterization of the variety of their metabolites is limited. The objective of this study was to determine the production of specific metabolites of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum by an optimized liquid chromatography with an ultraviolet/diode detection (HPLC-UV/DAD) method and to investigate their potential antimicrobial activity against specific food pathogens. Based on the results of this study, the main metabolites detected in Levilactobacillus brevis were 103.4 μg mL−1 DL-p-Hydroxyphenyllactic acid (OH-PLA) and 2.59 μg mL−1 vanillic acid, while 216.2 μg mL−1 OH-PLA, 19.0 μg mL−1 salicylic acid, 3.7 μg mL−1 vanillic acid, 6.9 μg mL−1 ferulic acid, 4.2 μg mL−1 benzoic acid and 1.4 μg mL−1 4-Hydrocinnamic acid were identified in the Lactiplantibacillus plantarum strain and 147.6 μg mL−1 OH-PLA and 4.9 μg mL−1 ferulic acid were identified in Lacticaseibacillus rhamnosus. This study provides alternative approaches for the molecules involved in the antimicrobial activity of food microorganism fermentation. These molecules may be used as antimicrobial ingredients in the food industry instead of conventional chemical preservatives.
Keywords: antibacterials; metabolites; food safety; LAB antibacterials; metabolites; food safety; LAB

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MDPI and ACS Style

Vougiouklaki, D.; Tsironi, T.; Papaparaskevas, J.; Halvatsiotis, P.; Houhoula, D. Characterization of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum Metabolites and Evaluation of Their Antimicrobial Activity against Food Pathogens. Appl. Sci. 2022, 12, 660. https://doi.org/10.3390/app12020660

AMA Style

Vougiouklaki D, Tsironi T, Papaparaskevas J, Halvatsiotis P, Houhoula D. Characterization of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum Metabolites and Evaluation of Their Antimicrobial Activity against Food Pathogens. Applied Sciences. 2022; 12(2):660. https://doi.org/10.3390/app12020660

Chicago/Turabian Style

Vougiouklaki, Despina, Theofania Tsironi, Joseph Papaparaskevas, Panagiotis Halvatsiotis, and Dimitra Houhoula. 2022. "Characterization of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum Metabolites and Evaluation of Their Antimicrobial Activity against Food Pathogens" Applied Sciences 12, no. 2: 660. https://doi.org/10.3390/app12020660

APA Style

Vougiouklaki, D., Tsironi, T., Papaparaskevas, J., Halvatsiotis, P., & Houhoula, D. (2022). Characterization of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum Metabolites and Evaluation of Their Antimicrobial Activity against Food Pathogens. Applied Sciences, 12(2), 660. https://doi.org/10.3390/app12020660

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