Bacterial community analysis of winter salad during fermentation and its antimicrobial properties

Hesami S., . and Davati N., . Bacterial community analysis of winter salad during fermentation and its antimicrobial properties. pp. 1285-1297. ISSN 22317546

The mixture of pickled vegetables with tomato juice known as winter salad is one of Iranian traditional fermented foods. The present work aimed to identify the predominant bacterial community in winter salad during fermentation and to evaluate the antimicrobial activity of its cell-free supernatant (CFS) against Aspergillus niger IBRC-M 30095 Botrytis cinerea IBRC-M 30162 Aspergillus flavus IBRC-M 30092 Pseudomonas aeruginosa ATCC 9027 Salmonella typhi PTCC 1609 Bacillus cereus ATCC 11778 and Staphylococcus aureus ATCC 25923 using disc diffusion agar and microdilution assays. The fermentation dynamics of winter salad changes in pH acidity salt ash protein and fat contents and bacterial composition were analysed during spontaneous fermentation. A total of 120 bacterial isolates were identified using 16S rDNA sequencing. Results showed that the following genera were dominant in the early stage of fermentation: Lactobacillus (Lb. brevis Lb. japonicus Lb. pentosus Lb. senmaizukei Lb. plantarum Lb. acidifarinae Lb. parabrevis and Lb. alimentarius) (44); Leuconostoc (Ln. mesenteroides and Ln. palmae) (13); Pediococcus (Pc. pentosaceus Pc. parvulus Pc. cellicola Pc. argentinicus and Pc. stilesii) (7); Acinetobacter (Ab. johnsonii) (4); Enterobacter (E. soli) (10); and unclassified isolates (22). All isolates were identified successively during fermentation for 40 days; however the species count changed throughout the fermentation. The CFS of winter salad showed inhibitory activity against all tested fungal species. Ps. aeruginosa and Sa. typhi were the most sensitive bacteria while the minimum inhibitory percentage (MIP) and minimum bactericidal percentage (MBP) showed that St. aureus (MIPCFS-c 75; MBPCFS-c 75) and Ba. cereus (MIPCFS-c 50; MBPCFS-c 75) were the most resistant bacteria.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(06)%202021/DONE%2...

Abstract

The mixture of pickled vegetables with tomato juice known as winter salad is one of Iranian traditional fermented foods. The present work aimed to identify the predominant bacterial community in winter salad during fermentation and to evaluate the antimicrobial activity of its cell-free supernatant (CFS) against Aspergillus niger IBRC-M 30095 Botrytis cinerea IBRC-M 30162 Aspergillus flavus IBRC-M 30092 Pseudomonas aeruginosa ATCC 9027 Salmonella typhi PTCC 1609 Bacillus cereus ATCC 11778 and Staphylococcus aureus ATCC 25923 using disc diffusion agar and microdilution assays. The fermentation dynamics of winter salad changes in pH acidity salt ash protein and fat contents and bacterial composition were analysed during spontaneous fermentation. A total of 120 bacterial isolates were identified using 16S rDNA sequencing. Results showed that the following genera were dominant in the early stage of fermentation: Lactobacillus (Lb. brevis Lb. japonicus Lb. pentosus Lb. senmaizukei Lb. plantarum Lb. acidifarinae Lb. parabrevis and Lb. alimentarius) (44); Leuconostoc (Ln. mesenteroides and Ln. palmae) (13); Pediococcus (Pc. pentosaceus Pc. parvulus Pc. cellicola Pc. argentinicus and Pc. stilesii) (7); Acinetobacter (Ab. johnsonii) (4); Enterobacter (E. soli) (10); and unclassified isolates (22). All isolates were identified successively during fermentation for 40 days; however the species count changed throughout the fermentation. The CFS of winter salad showed inhibitory activity against all tested fungal species. Ps. aeruginosa and Sa. typhi were the most sensitive bacteria while the minimum inhibitory percentage (MIP) and minimum bactericidal percentage (MBP) showed that St. aureus (MIPCFS-c 75; MBPCFS-c 75) and Ba. cereus (MIPCFS-c 50; MBPCFS-c 75) were the most resistant bacteria.

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Item Type:	Article
AGROVOC Term:	Bacterial counting
AGROVOC Term:	Fermentation
AGROVOC Term:	Salads
AGROVOC Term:	Sampling
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Chemical analysis (methods)
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Antibacterial properties
AGROVOC Term:	Antimicrobial properties
AGROVOC Term:	Antifungal properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10318

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