Incorporating fermented by-products of Lactobacillus diolivorans in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams

Abstract Distillate solutions that were derived from concentrated ferment of Lactobacillus diolivorans were incorporated into either a carrageenan (CG) and propylene glycol alginate (PGA) gum blend or into a CG, PGA, and xanthan gum (XG) blend. Fermented distillate was produced in a model system to mimic fermentation in food grade coatings to produce 1, 3 propanediol, acetic acid, and lactic acid. Distillate treatments were compared against a 10% propylene glycol treatment, a gum only control, and negative control on 2.5 × 2.5 × 2.5 cm cubes (n = 50) that were dipped into solutions prior to conducting mite bioassays. Coated and control ham cubes were inoculated with 20 adult T. putrescentiae (Schrank), and incubated for 2 and 3 weeks. The distilled treatments with CG + PGA + XG had a 20 fold or greater reduction (P

• Publication year

  2018

• Venue

  Journal of Stored Products Research

• Publication date

  2018-06-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/J.JSPR.2018.03.003
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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