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Article

Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

1
Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon 24341, Korea
2
Department of Food Science and Biotechnology College of Biotechnology and Bioscience, Kangwon National University, Chuncheon 24341, Korea
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1252; https://doi.org/10.3390/foods9091252
Received: 28 July 2020 / Revised: 21 August 2020 / Accepted: 2 September 2020 / Published: 7 September 2020
This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP. Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g−1) than Y-FCBP (863.96 ± 7.21 CFU g−1). The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP. Importantly, the L. rhamnosus GG count remained for up to 12 days. Moreover, the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties. This work reports the successful utilization of L. rhamnosus GG as a preservative agent for maintaining the quality of FCBP by preventing microbial colonization. View Full-Text
Keywords: probiotics; Lactobacillus rhamnosus; bell pepper; food quality; foodborne probiotics; Lactobacillus rhamnosus; bell pepper; food quality; foodborne
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MDPI and ACS Style

Saravanakumar, K.; Sathiyaseelan, A.; Mariadoss, A.V.A.; Chelliah, R.; Hu, X.; Oh, D.H.; Wang, M.-H. Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt). Foods 2020, 9, 1252. https://doi.org/10.3390/foods9091252

AMA Style

Saravanakumar K, Sathiyaseelan A, Mariadoss AVA, Chelliah R, Hu X, Oh DH, Wang M-H. Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt). Foods. 2020; 9(9):1252. https://doi.org/10.3390/foods9091252

Chicago/Turabian Style

Saravanakumar, Kandasamy, Anbazhagan Sathiyaseelan, Arokia V.A. Mariadoss, Ramachandran Chelliah, Xiaowen Hu, Deog H. Oh, and Myeong-Hyeon Wang. 2020. "Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)" Foods 9, no. 9: 1252. https://doi.org/10.3390/foods9091252

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