Dual-directional regulation of tea polyphenols on probiotic Lactobacillus plantarum and pathogenic Staphylococcus aureus, and its effect on quality of dry-fermented sausage

Jiang, F. and Lu, Y. and Dong, Y. and Chi, Y. and Lv, Y. and He, Q. (2025) Dual-directional regulation of tea polyphenols on probiotic Lactobacillus plantarum and pathogenic Staphylococcus aureus, and its effect on quality of dry-fermented sausage. International Food Research Journal (Malaysia), 32. pp. 66-77. ISSN 2231 7546

The growth of Lactobacillus plantarum, Staphylococcus aureus, and Escherichia coli in the presence of tea polyphenols (TP) was investigated using the methods of mono- and coculture. The results showed that TP strongly inhibited S. aureus and E. coli even at a low concentration (0.2 mg/mL), but its effect on L. plantarum depended on the concentration used. TP displayed dual-directional regulation on the bacteria, which promoted the growth of prebiotic L. plantarum but simultaneously inhibited pathogenic S. aureus (and E. coli) at 2 mg/mL when they were co-cultured. This dual-directional regulation was further demonstrated by the production of dry-fermented sausages, and its effect on product quality was studied. These results indicated that 0.2% (w/w) TP could benefit L. plantarum, and suppress the growth of S. aureus in sausages. In addition, TP could inhibit the increase in TBARS and TVB-N values, and endowed products with a more attractive colour and enhanced flavour, while regulating the bacteria on sausages during fermentation. These results provided significant insights into the different effects of TP on bacteria, which would be beneficial for its application in sausages and similar fermented foods.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/32%20(01)%202025/05%20-...

Abstract

The growth of Lactobacillus plantarum, Staphylococcus aureus, and Escherichia coli in the presence of tea polyphenols (TP) was investigated using the methods of mono- and coculture. The results showed that TP strongly inhibited S. aureus and E. coli even at a low concentration (0.2 mg/mL), but its effect on L. plantarum depended on the concentration used. TP displayed dual-directional regulation on the bacteria, which promoted the growth of prebiotic L. plantarum but simultaneously inhibited pathogenic S. aureus (and E. coli) at 2 mg/mL when they were co-cultured. This dual-directional regulation was further demonstrated by the production of dry-fermented sausages, and its effect on product quality was studied. These results indicated that 0.2% (w/w) TP could benefit L. plantarum, and suppress the growth of S. aureus in sausages. In addition, TP could inhibit the increase in TBARS and TVB-N values, and endowed products with a more attractive colour and enhanced flavour, while regulating the bacteria on sausages during fermentation. These results provided significant insights into the different effects of TP on bacteria, which would be beneficial for its application in sausages and similar fermented foods.

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Item Type:	Article
AGROVOC Term:	fermentation
AGROVOC Term:	food processing
AGROVOC Term:	Lactobacillus plantarum
AGROVOC Term:	Staphylococcus aureus
AGROVOC Term:	Escherichia coli
AGROVOC Term:	food quality
AGROVOC Term:	food colourants
AGROVOC Term:	probiotics
AGROVOC Term:	pathogenic bacteria
AGROVOC Term:	food preservation
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	16 Mar 2026 03:17
Last Modified:	16 Mar 2026 03:17
URI:	http://webagris.upm.edu.my/id/eprint/25111

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