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Anti-oxidative property of xylolipid produced by Lactococcus lactis LNH70 and its potential use as fruit juice preservative

  • Food Microbiology - Research Paper
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Abstract

In the present study, 20 lactic acid bacteria (LAB) were isolated from different fruit juices, milk, and milk products. Based on preliminary screening methods like emulsification index, oil displacement method, hemolysis, and reduction in surface tension, strain LNH70 was selected for further studies. Further, it was evaluated for preliminary probiotic characteristics, identified by 16 s rRNA sequencing as Lactococcus lactis, submitted to NCBI, and an accession number was obtained (MH174454). In addition, LNH70 was found to tolerate over wide range of temperatures (10–45 °C), pH (3–10), NaCl (up to 9%), bile (0.7%), and phenol (0.1%) concentrations. Further, optimization studies at flask level revealed that lactose as carbon source, peptone as organic nitrogen, and inorganic nitrogen (ammonium sulfate) enhanced biosurfactant production. Chemical composition of purified biosurfactant obtained from LNH70 was characterized by various physico-chemical analytical techniques and identified as xylolipid. Xylolipid biosurfactant exhibited anti-adhesion activity against food borne pathogens in in vitro conditions. Its anti-oxidative property by 1, 1-diphenyl-2-picrylhydrazyl (DPPH), 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and ferric reducing antioxidant power (FRAP) radical scavenging activity was found in range of 60.76 ± 0.5 to 83.50 ± 0.73%. Furthermore, xylolipid (0.05, 0.1, 0.3 mg/mL) when used for its potential as orange and pineapple juices preservation revealed miniature changes in the physico-chemical parameters evaluated in this study. However, the microbial population slightly lowered when xylolipid was used at 0.3 mg/mL after 5th day. Hence, this study supports the potential use of biosurfactant from L. lactis for its application as food preservative.

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Data availability

The 16 s rRNA gene sequence of Lactococcus lactis LNH70 is available in NCBI database under accession number MH174454.

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Funding

LN acknowledges the University Grants Commission (UGC), Government of India, for providing fellowship under BSR-RFSMS. Authors acknowledge the support of DST FIST and DST PURSE-II.

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Authors and Affiliations

  1. Department of Microbiology, Osmania University, Hyderabad-07, India

    L. Nageshwar, J. Parameshwar & Bee Hameeda

  2. Centre for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Liverpool, L3 3AF, UK

    Pattanathu K. S. M. Rahman

  3. School of Biomedical Sciences, Ulster University, Coleraine, BT52 1SA, Northern Ireland, UK

    Ibrahim M. Banat

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  1. L. Nageshwar
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LN and HB conceived the idea. JP contributed to methodology and resources. The article was written by LN with the inputs of HB, PKSMR, and IMB. All the authors have agreed to the final version of manuscript.

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Nageshwar, L., Parameshwar, J., Rahman, P.K.S.M. et al. Anti-oxidative property of xylolipid produced by Lactococcus lactis LNH70 and its potential use as fruit juice preservative. Braz J Microbiol 53, 2157–2172 (2022). https://doi.org/10.1007/s42770-022-00837-8

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