Inhibition of Salmonella spp. isolated from mango using bacteriocin-like produced by lactobacilli Inhibición de Salmonella spp. aislada de mango usando sustancias tipo bacteriocinas producidas por lactobacilos

• Published in: CYTA: journal of food Vol. 7; no. 3; pp. 181 - 187
• Main Authors: Ragazzo-Sanchez, J. A., Sanchez-Prado, L., Gutiérrez-Martínez, P., Luna-Solano, G., Gomez-Gil, B., Calderon-Santoyo, M.
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 01.11.2009
• Subjects: bacteriocinas; bacteriocins; gram-negative pathogens; inhibición; inhibition; mango; patógenos Gram-negativos; Salmonella
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476330903010276

Five mangos from every step of the packaging process of mango as well as five samples from tap water and five samples from dip tank water were analyzed for Salmonella. Four presumptive Salmonella spp. strains were isolated from mango fruits and from water used for its washing. When identification of the strains was performed by PCR, only three strains turned out to be positive: Salmonella sp. isolated from tap water (tw), Salmonella sp. isolated from mango Ataulfo after washing (ataw) and Salmonella sp. isolated from mango Tommy Atkins after washing (tmaw). A natural but little inhibition of these Salmonella spp. was observed when single bacteriocin-like substances from Lactobacillus plantarum A6 and from L. fermentum OgiE1 were used (average reduction of 0.78 log 10 CFU). An enhanced effectiveness was observed when combining both bacteriocin-like substances (average reduction of 2.84 log 10 CFU). The addition of NaCl (40 mg/mL) to the single bacteriocin-like substances significantly improved the inhibition of Salmonella spp. (reduction of 2.67 to 2.84 log 10 CFU) but when NaCl was added to the mixture of both bacteriocin-like substances, inhibition of Salmonella spp. was not enhanced (reduction of 2.68 log 10 CFU).