Effect of Cell-free Culture Broth of Lactic Acid Bacteria, Pediococcus lolii, on Inhibition of Browning and Quality of Minimally Processed Sweet Bamboo (Dendrocalamus asper Backer ex K. Heyne) Shoot
Article Sidebar
Main Article Content
Abstract
Browning of fresh minimally processed bamboo shoots is often encountered during
storage and sale, making it unacceptable to consumers. Such browning can be prevented by using sulfide group chemicals. However, the use of chemicals may cause allergic reactions in consumers. Currently, the production of minimally processed products tries to find out a safe method using biological substances. Thus, this research aimed to study the optimum concentration of cell free supernatant (CFS) from Pediococcus lolii and soaking duration for browning inhibition of fresh minimally processed bamboo (Dendrocalamus asper Backer ex K. Heyne) shoots. The experiment was performed in 3 x 3 factorial in completely randomized design. Two factors, concentrations of CFS were 0, 50, and 100% (by volume), and the soaking duration were 5, 10, and 20 minutes, consisting of 9 treatments, 8 replications each. The nontreated and treated fresh minimally processed bamboo shoots were packed in a foam tray then wrapped with PVC plastic, and stored at a temperature of 10°C, 90 ± 5% RH for 8 days. It was found that fresh minimally processed bamboo shoots soaked in 100% concentration of CFS at
all soaking durations, showed the inhibition of browning and the growth of microorganisms effectively (P < 0.01) throughout the storage life, without affecting changes in appearance, taste,
and texture (P > 0.05). Therefore, the CFS from lactic acid bacteria, Pediococcus lolii, can be used as a substitute for chemicals to inhibit the browning which is safe for consumers and environmentally friendly.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Agriculture Group. 1988. Bamboo Shoots. Sahamit Offset Printing Press, Bangkok, Thailand. 62 pp. (in Thai)
Agriopoulou, S., E. Stamatelopoulou, M. Sachadyn-Król and T. Varzakas. 2020. Lactic acid bacteria as antibacterial agents to extend the shelf life of fresh and minimally processed fruits and vegetables: quality and safety aspects. Microorganisms. 8(6): 952.
Bureau of Nutrition. 2018. Food Composition Table of Thai Foods. Department of Health, Ministry of Public Health, Nonthaburi, Thailand. 148 pp. (in Thai)
Caleb, O.J., P.V. Mahajan, F.A. Al-Said and U.L. Opara. 2013. Modified atmosphere packaging technology of fresh and fresh-cut produce and the microbial consequences-a review. Food Bioproc. Tech. 6(2): 303–329.
Chaisirikul, P., K. Panthong, W. Klaydokjan, T. Antarasane, A. Mongkolchaiyaphruek and W. Malaphan. 2016. Antibrowning in fresh-cut ‘Mun Deun Kao’ mango (Mangifera indica L.) by using the product from Pediococcus lolii. Agricultural Sci. J. 47(Suppl. 3): 17–21. (in Thai)
Klaipanyo, P. 2016. Growth and Properties of Pediococcus lolii KU-E1 Against Pathogen Bacteria Cultured in Rice Extracts. MS Thesis, Kasetsart University, Bangkok. (in Thai)
Malaphan, W. 2007. Selection of Lactic Acid Bacteria Strains Producing Antimicrobial Agents for Use in Controlling Spoilage Microorganisms in Fruits and Vegetables. Complete Research Report. Kasetsart University Research and Development Institute, Bangkok, Thailand. (in Thai)
Martínez-Castellanos, G., C. Pelayo-Zaldívar, L.J. Pérez-Flores, A. López-Luna, M. Gimeno, E. Bárzana and K. Shirai. 2011. Postharvest litchi (Litchi chinensis Sonn.) quality preservation by Lactobacillus plantarum. Postharvest Biol. Technol. 59(2): 172–178.
Martínez-Castellanos, G., K. Shirai, C. Pelayo-Zaldivar, L.J. Perez-Flores and J.D. Sepulveda-Sanchez. 2009. Effect of Lactobacillus plantarum and chitosan in the reduction of browning of pericarp rambutan (Nephelium lappaceum). Food Microbiol. 26(4): 444–449.
Shen, Q., F. Kong and Q. Wang. 2006. Effect of modified atmosphere packaging on the browning and lignification of bamboo shoots. J. Food Eng. 77(2): 348–354.
Siripanich, J. 1995. Postharvest Physiology and Technology of Fruits and Vegetables. National Agricultural Extension and Training Center, Nakhon Pathom, Thailand. 396 pp. (in Thai)
Siripanich, J. 2010. Postharvest Biology and Plant Senescence. 3rd edition. National Agricultural Extension and Training Center, Nakhon Pathom, Thailand. 453 pp. (in Thai)
Siroli, L., F. Patrignani, D.I. Serrazanetti, G. Tabanelli, C. Montanari, F. Gardini and R. Lanciotti. 2015. Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb’s lettuce. Food Microbiol. 47: 74–84.
Theerakulkait, C. 2015. Enzyme Science. Printing House of Chulalongkorn University, Bangkok, Thailand. (in Thai)
