Maqola

Combined use of eBeam irradiation and the potential probiotic Lactobacillus rhamnosus Vahe for control of foodborne pathogen Klebsiella pneumoniae

Marine BalayanDepartment of Food Safety and Biotechnology, Armenian National Agrarian University, Teryan 74, 0009, Yerevan, ArmeniaAstghik PepoyanDepartment of Food Safety and Biotechnology, Armenian National Agrarian University, Teryan 74, 0009, Yerevan, ArmeniaAnahit ManvelyanDepartment of Food Safety and Biotechnology, Armenian National Agrarian University, Teryan 74, 0009, Yerevan, ArmeniaVardan TsaturyanYerevan state medical university after Mkhitar Heratsi, Koryun 2, 0025, Yerevan, ArmeniaBagrat GrigoryanCANDLE Synchrotron Research Institute, 31 Acharyan Str, 0040, Yerevan, ArmeniaArusyak AbrahamyanCanadian Centre for DNA Barcoding, University of Guelph, N1G 2 W1, Guelph, ON, CanadaMichael L. ChikindasAcademy of Biology and Biotechnology, Southern Federal University, Stachki Ave., 194/1, Rostov-on-Don, 344090, Russia

2019en

ABI

Annotatsiya

Abstract Purpose The implementation of electron beam radiation coupled with the use of probiotics is one of the newest food processing technologies that may be used to ensure food safety and improve shelf life of food products. The purpose of this study was to evaluate the effect of 50–150-Gy electron beam irradiation on the antimicrobial activity of the putative probiotic strain Lactobacillus rhamnosus Vahe. Methods Low-dose electron beam irradiation of lactobacilli cells was performed using the Advanced Research Electron Accelerator Laboratory’s electron accelerator, and the agar well diffusion method and Verhulst logistic function were used to evaluate the effect of radiation on anti– Klebsiella pneumoniae activity of the cell free supernatant of L. rhamnosus Vahe cells in vitro. Results Our results suggest that 50–150-Gy electron beam irradiation decreases the viability of the investigated lactobacilli, but does not significantly change the probiotic’s activity against K. pneumoniae . Conclusions Results indicate that the combined use of irradiation and L. rhamnosus Vahe might be suggested for non-thermal food sterilizing technologies.

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Identifikatorlar

DOI: 10.1007/s13213-019-01522-2

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