Skip to main content
SpringerLink
Log in

Biopreservation of pineapple wine using immobilized and freeze dried microcapsules of bacteriocin producing L. plantarum

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

A Correction to this article was published on 26 April 2021

This article has been updated

Abstract

Bacteriocin producing L. plantarum (ATCC 8014) was immobilized (MC) and freeze dried (FD) to conduct preliminary study on its potential in biopreservation of pineapple wine. Cell survival in both simulated gastric and intestinal juice was significantly better for MC and FD than free cells (FC).The antimicrobial activity and bacteriocin production of L. plantarum was detected against L. acidophilus, A. aceti, S. cerevisiae, E. coli, S. aureus and B. subtilis as indicator strains. Bacteriocin activity from MC revealed high zone of inhibition as compared to FC. In wine, bacteriocin found effective at 3.5 pH. Significant decrease of total soluble solids and sugar observed in wine treated with MC and FC. FD and MC treated wine was organolepticaly more accepted as compared to FC however, there was no significant difference in overall acceptability of pineapple wine under all treatments at P < 0.05.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Availability of data and material

All the data that support the findings of this study are available in the manuscript.

Change history

References

  • Agriopoulou S, Stamatelopoulou E, Sachadyn-Król M, Varzakas T (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

    Article  CAS  Google Scholar 

  • Ahoussi LA, Ahouandjinou PES, Konfo CTR, Yehouenou BB, Gnansounou MS, Cakpo SNS, Ahoussi-Dahouenon E (2015) Valorization of pineapple produced in Benin: production and evaluation of wine quality parameters. Int J 3(11):830–840

    CAS  Google Scholar 

  • AOAC (2005) Official methods of analysis, 20th edn. Association of Official Analytical Chemists, Washington DC, pp 1058–1059

    Google Scholar 

  • Balogun MA, Abiodun OA, Kolawole FL, Kayode RM, Olushola OE (2020) Physicochemical and sensory properties of blends of pineapple-carrot wine. J Microbiol Biotechnol Food Sci, 306–311.

  • Brinques GB, Ayub MAZ (2011) Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt. J Food Eng 103(2):123–128

    Article  CAS  Google Scholar 

  • Caputi A, Ueda M, Brown T (1968) Spectrophotometric determination of ethanol in wine. Am J Enol Viticult 19(3):160–165

    CAS  Google Scholar 

  • Chi H, Holo H (2018) Synergistic antimicrobial activity between the broad spectrum bacteriocin garvicin KS and nisin, farnesol and polymyxin B against gram-positive and gram-negative bacteria. Curr Microbiol 75(3):272–277

    Article  CAS  Google Scholar 

  • Costa RDV, Fl´avia LS, Rafael GM, Eduarda HD, Angela MF (2019) Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat. J Food Qual. https://doi.org/10.1155/2019/4726510

    Article  Google Scholar 

  • de Almeida PD, Martins EMF, de Almeida CN, de Oliveira PM, de Oliveira EB, Ramos AM (2019) Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation. Int J Biol Macromolec 133:722–731

    Article  Google Scholar 

  • Fernández-Pérez R, Sáenz Y, Rojo-Bezares B, Zarazaga M, Rodríguez JM, Torres C, Tenorio C, Ruiz-Larrea F (2018) Production and antimicrobial activity of nisin under enological conditions. Front Microbiol 9:1918

    Article  Google Scholar 

  • Hao Z, Zhang Y, Sun Z, Li X (2020) Chitooligosaccharide as A possible replacement for sulfur dioxidein winemaking. Appl Sci 10(2):578

    Article  CAS  Google Scholar 

  • Hassan SS, Fadzil INA, Yusoff A, Khalil KA (2020) A Review on microencapsulation in improving probiotic stability for beverages application. Sci Lett 14(1):49–61

    Article  Google Scholar 

  • Hulme AC, Narain R (1931) The ferricyanide method for determination of reducing sugars. A modification of Hagedom-Jensen-Hanes technique. Biochem J 25:1051–1061

    Article  CAS  Google Scholar 

  • Idise OE (2012) Studies of wine produced from pineapple (Ananas comosus). Int J Biotechnol Mol Biol Res 3(1):1–7

    Article  CAS  Google Scholar 

  • Ivanova E, Chipeva V, Ivanova I, Dousset X, Poncelet D (2002) Encapsulation of lactic acid bacteria in calcium alginate beads for bacteriocin production. J Culture Collect 3:53–58

    Google Scholar 

  • Kumar M, Dhaka P, Vijay D, Vergis J, Mohan V, Kumar A, Rawool DB (2016) Antimicrobial effects of Lactobacillus plantarum and Lactobacillus acidophilus against multidrug-resistant enteroaggregative Escherichia coli. Int J Antimicrob Agents 48(3):265–270

    Article  CAS  Google Scholar 

  • Lachowicz S, Wojdyło A, Chmielewska J, Oszmiański J (2017) The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine. Eur Food Res Tech 243(12):2199–2209

    Article  CAS  Google Scholar 

  • Lash BW, Mysliwiec TH, Gourama H (2005) Detection and partial characterization of a broad-range bacteriocin produced by Lactobacillus plantarum (ATCC 8014). Food Microbiol 22(2–3):199–204

    Article  CAS  Google Scholar 

  • Liu J, Li L, Li B, Peters BM, Deng Y, Xu Z, Shirtliff ME (2017) Study on spoilage capability and VBNC state formation and recovery of Lactobacillus plantarum. Microb Pathog 110:257–261

    Article  CAS  Google Scholar 

  • López Alfaro I, Santamaria P, Tenorio C, Garijo P, Gutierrez AR, Lopez R (2009) Evaluation of lysozyme to control vinification process and histamine production in rioja wines. J Microb Biotech 19:1005–1012

    Article  Google Scholar 

  • Malakar S, Paul SK, Pou KJ (2020) Biotechnological interventions in beverage production. In Biotechnological Progress and Beverage Consumption. Academic Press, New York, pp1–37.

  • Markad SS, Veer SJ, Gadhave RK, Sontakke MD, Avhad RD (2018) Studies on production of sapota wine with immobilized yeast. J Pharmacognosy Phytochem 7(4):2204–2207

    CAS  Google Scholar 

  • Pei J, Jiang L, Dai H, Chen P (2016) Application of nisin- the well-known lactic acid bacteria bacteriocin-against spoilage bacteria in tangerine wine. Czech J Food Sci 34(6):488–494

    Article  CAS  Google Scholar 

  • Prakitchaiwattana C, Boonin K, Kaewklin P (2017) De-acidification of fresh whole pineapple juice wine by secondary malolactic fermentation with lactic acid bacteria. Int Food Res J 24(1):223–231

    CAS  Google Scholar 

  • Qi N, Ma L, Li L, Gong X, Ye J (2017) Production and quality evaluation of pineapple fruit wine. In IOP Conference Series: Earth and Environmental Science 100(1):012028. IOP Publishing.

  • Rather SA, Akhter R, Masoodi FA, Gani A, Wani SM (2017) Effect of double alginate microencapsulation on in vitro digestibility and thermal tolerance of L. plantarum NCDC201 and L. casei NCDC297. LWT-Food Sci Tech 83:50–58

    Article  CAS  Google Scholar 

  • Silva TMD, Barin JS, Lopes EJ, Cichoski AJ, Flores EMDM, Silva CDBD, Menezes CRD (2019) Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying. Ciênc Rural 49(7):e20180775

    Article  Google Scholar 

  • Somsap OA, Bangrak P, Bhoopong P, Lertcanawanichakul M (2016) Antibacterial activity and purification of bacteriocin produced by Brevibacillus laterosporus SA14. Walailak J Sci Technol 13(1):55–65

    Google Scholar 

  • Zhu B, Chen M, Yin H, Du Y, Ning L (2016) Enzymatic hydrolysis of alginate to produce oligosaccharides by a new purified endo-type alginate lyase. Mar Drugs 14(6):108

    Article  Google Scholar 

Download references

Acknowledgements

This entire work was done in the Centre of Food Science and Technology and Department of Microbiology, CCS HAU, Hisar, Haryana. No outside funding agency was involved.

Funding

The authors did not receive support from any organization for the submitted work.

Author information

Authors and Affiliations

  1. Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, 125 004, India

    Anju Kumari, Rehema Joshua & Modiri Dirisca Setlhoka

  2. Department of Microbiology Chaudhary Charan Singh, Haryana Agricultural University, Hisar, Haryana, India, 125 004

    Rakesh Kumar

Authors
  1. Anju Kumari
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Rehema Joshua
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Rakesh Kumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Modiri Dirisca Setlhoka
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Anju Kumari: Conceptualization, methodology and reviewing. Rehema Joshua: Investigation & data curation. Rakesh Kumar: Reviewing and editing; Modiri Dirisca Setlhoka: Analysis and helped in investigation. All authors read and approved the final manuscript.

Corresponding author

Correspondence to Anju Kumari.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Human and animal participants

This paper does not contain any studies with human participants or animals performed by any of the authors.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

The original online version of this article was revised: In abstract the word “simulated was misspelled as” stimulated.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kumari, A., Joshua, R., Kumar, R. et al. Biopreservation of pineapple wine using immobilized and freeze dried microcapsules of bacteriocin producing L. plantarum. J Food Sci Technol 59, 745–753 (2022). https://doi.org/10.1007/s13197-021-05069-6

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-021-05069-6

Keywords

Search

Navigation