Metabolic Capabilities of Latilactobacillus curvatus and the Potential Use as an Adjunct Culture for Food Safety and Quality Control in Yogurt
Year: 2024
Type: article
Abstract: In the quest for healthier and more natural food products, using beneficial lactic acid bacteria to preserve food, known as biopreservation, is becoming increasingly important. This research focused on a strain of beneficial bacteria called Latilactobacillus curvatus and its ability to inhibit fungal growth both in lab settings and in a yogurt system. This has the potential to enhance the safety and quality of dairy products. We studied a specific strain of this bacteria, named WSU-1, found in dairy. Through detailed analysis, we discovered that this strain could produce substances that may help protect food from harmful microbes. In laboratory tests, we found that WSU-1 can produce compounds like 3-hydroxypropionate and reuterin, known for their antimicrobial properties. We conducted experiments in the lab and in a yogurt production setting to test the bacteria's effectiveness in actual food conditions. In the lab, WSU-1 successfully inhibited the growth of various harmful yeast and mold strains. However, when we tested it in yogurt, the results were mixed. While WSU-1 showed some ability to prevent mold and yeast growth in controlled conditions, this effect was not as strong in the yogurt tests Our findings suggest that while WSU-1 has potential as a natural preservative, more research is needed to understand how it can be effectively used in food products. This work is a step toward developing safer, more natural ways to keep our food fresh and free from harmful microbes.
DOI: 10.26076/5650-fe36
Author: Wahlstrom, R. Chase
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6964895276
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