Food and Fermentation Industries >

2025 , Vol. 51 >Issue 6: 175 - 182;192

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038693

Antibacterial properties of Leuconostoc mesenteroides MG12 and effect of treatment on preservation of postharvest plums (Prunus domestica L.)

  • ZHANG Xinyu ,
  • YE Yijie ,
  • MUNIRE Mutalifu ,
  • CHU Min ,
  • ZHU Jing ,
  • ZHANG Zhidong
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Institute of Microbiology, Xinjiang Academy of Agricultural Sciences, Xinjiang Laboratoryof Special Environmental Microbiology, Urumqi 830091, China)

Received date: 2024-01-24

  Revised date: 2024-04-08

  Online published: 2025-04-14

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Abstract

Harvested plums have a strong physiological metabolism, which makes them very easy to wilt, rot, and deteriorate.Natural antimicrobial elements synthesized by lactic acid bacteria (LAB) are generally inhibitory to pathogens and significantly impede the action of fruit spoilage organisms.It has caused an increased interest in maintaining the postharvest quality of fruits and vegetables by LAB as an alternative to chemical preservatives.The study aimed to investigate the effect of treatment by fermentation broth from Leuconostoc mesenteroides MG12 on the preservation of postharvest plums.The antibacterial properties of strain MG12 were analyzed.The ripened plums were treated by fermentation broth from strain MG12.And then, this study evaluated the quality of the treated plums after storage.Results showed that the fermentation broth from strain MG12 could effectively inhibit Alternaria angustiovoidea and Escherichia coli, and displayed good stability of antibacterial activity after treatments of high temperature, pH, enzymes, and UV irradiation.Compared to the control group, it was observed that plum quality varied slower significantly in the treatment group after 15 days of storage, the rate of rotten fruit and the water loss decreased by 37.03% and 5.17%, respectively.Meanwhile, the content of total soluble solids and titrable acidity increased by 5.73% and 11%, respectively, and the hardness increased by 2.2 times.The fermentation broth from L.mesenteroides MG12 had a good fresh-keeping effect on postharvest plums during storage.

Key words： Lactic acid bacteria; Leuconostoc mesenteroides; plums storage; antimicrobial agents

Cite this article

ZHANG Xinyu , YE Yijie , MUNIRE Mutalifu , CHU Min , ZHU Jing , ZHANG Zhidong . Antibacterial properties of Leuconostoc mesenteroides MG12 and effect of treatment on preservation of postharvest plums (Prunus domestica L.)[J]. Food and Fermentation Industries, 2025 , 51(6) : 175 -182;192 . DOI: 10.13995/j.cnki.11-1802/ts.038693

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