Effect of Arctium lappa Extract Inoculated with Lactobacillus plantarum On Fermented Salted Cabbage

Document Type: Research Paper

Authors

1 Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran.

2 Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran

Abstract

Introduction: The present study aimed to assess the effect of Arctium lappa extract inoculated with Lactobacillus plantarum probiotic bacteria on fermented salted cabbage. In addition, the microbial, chemical, and sensory properties and survival experiment of the bacteria were evaluated during storage. Methods: Lactobacillus plantarum was used as a probiotic species in fermented cabbage. The effects of various levels of salt (1% and 1.5%) and Burdock extract (2 and 4 mg/ml) were evaluated and compared with control samples (without the dandruff extract) with the inoculation of Lactobacillus plantarum probiotic bacteria as the starter. Results: Increased concentration of the Arctium lappa extract and minimum concentration of salts led to the significant reduction of yeasts and aerobic mesophyll (1.5% salt and 4 mg/ml of the herbal extract). On the other hand, decreased concentration of salt and increased concentration of the Arctium lappa extract led to the increased viability of Lactobacillus, and the maximum survival of Lactobacillus plantarum was observed in the treatment with 1% salt and 4 mg/ml of the extract on day 21. Conclusion: According to the results, using Lactobacillus plantarum as the starter, along with salt and the Arctium lappa extract, could improve the microbial control of the fermentation process, while increasing the production of lactic acid and improving the acidity of the saline of salty cabbage.

Keywords


1. Lou ZH, Wang D, Zhang Y. Preparation of inulin and phenols-rich dietary fiber powder from burdock root. Carbohyd. Polym 2009; 78(4): 666-671.

2. Roberts J. Development of sauerkraut blends to stimulate the market and the senses. In: Proceedings (NY): Delmar Publishers; 2002.

3. Gupta V, Garg R. Probiotics. Indian J. Med. Microbiol 2009; 27(3): 202-210.

4. Panagou EZU, Schillinger CM, Nychas JE. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria. Food microb. 2008; 25(2): 348-358.

5. Wang CY, Lin PR, Shyu YT. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage. Anaerobe 2010;16(6):578–585.

6. Seddik HA, Bendali F, Gancel F, Fliss I, Spano G, Drider D. Lactobacillus plantarum and its probiotic and food potentialities. Prob Antimicrob Pro 2017; 9(2):111–122. 

7. Massoud R,  Fadaei V, Khosravi‐Darani K,  Nikbakht HR. Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization. J Food Proc 2015; (39)6: 2984-2990.

8. Ahari HM, Alinejad Dizaj S, Anvar A. The Effect of Gamma (γ) Irradiation to inactivate Escherichia coli in contaminated water. Iran. J. Aqua. Anim. Health 2016; 2(2): 88-96.

9. Granato DGF, Branco AG, Cruz J, Faria F, Shah NP. Probiotic dairy products as functional foods. Compr. Rev. Food Sci. Food Saf 2010; 9(5): 455-470.

10. Lavermicocca PF, Valerio S, Lonigro F, Baruzzi M, Gobbetti M. Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines. Acta Hortic 2002; 10;25-36.

11. Hosseini R, Ahari H, Mahasti P, Paidari S. Measuring the migration of silver from silver nanocomposite polyethylene packaging based on (TiO2) into penaeus semisulcatus using titration comparison with migration methods. Fisheries Sci 2017;83(4): 649-659.

12. Boylston TD, Vinderola C, Ghoddusi H, Reinheimer JA. Incorporation of bifidobacteria into cheeses: challenges and rewards. Int. Dairy J 2004;14(5): 375-387.

13.Bellis P, Valerio F, Stella A,  Lonigro L,  Lavermicocca P. Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant. Int J. Food Microb 2010;140: 6-13.

14.Li J, Ding S, Ding X. Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. jinsixiaozao. J. food eng 2007;80(1): 176-183.

15. Bautista-Gallego JFN, Arroyo-López M, Garrido-Fernández A. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures. Food Microbiol 2010;27(3): 403-412.

16.Schwarzer M, Makki K, Storelli G, Machuca-Gayet I, Srutkova D, Hermanova P, Martino ME, Hudcovic T. Lactobacillus plantarum strain maintains growth of infant mice during chronic under nutrition J. Food Sci 2016; (351): 854-857.

17. Fiocco D, Kaddouri H, Capozzi V. Evaluating the Probiotic Potential of Lactobacillus plantarum Strains from Algerian Infant Feces: Towards the Design of Probiotic Starter Cultures Tailored for Developing Countries. Prob Antimicrob Pro 2019;11(1):113-123.

18. EU. Regulation (EC) No. 1881/2006. (2006). OJ L364 20.12.06. µg/L. 20–21.

19. Zaika L, Zell TE, Palumbo S, Smith J. ffect of spices and salt on fermentation of Lebanon bologna‐type sausage. J. Food Sci 1987; 43: 186-189.

20.Storelli G, Strigini S, Grenier T, Bozonnet L, Schwarzer M, Daniel C. Drosophila Perpetuates Nutritional Mutualism by Promoting the Fitness of Its Intestinal Symbiont Lactobacillus plantarum. Cell Metabol 2018; 27(2):362-377.

21.Aoudiaa N, Rieua A, Briandet R, Deschamp Guzzo J. Biofilms of  Lactobacillus plantarum and Lactobacillus fermentum: Effect on stress responses antagonistic effects on pathogen growth and immunomodulatory properties. Food Microbiol 2016;53:51-59.

22. GÜLER‐AKIN MB. The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio‐yogurt made from ewe's milk. Int. J. Dairy tec. 2005;58(3): 174-179.

23. Dong T, Feng Y, Shi J, Cantwell MI, Guo Y, Wang Q. Ethanol fumigation can effectively inhibit the browning of fresh-cut burdock (Arctium lappa L.).  Acta Horticul 2011; 11: 41-50.

24. Quintana MD, Garcı P, Fernández A. Establishment of conditions for green table olive fermentation at low temperature. Int. J. Food Microbiol 1999; 51(2-3): 133-143.

25. Mancuskova T, Medved'ova A, Ozbolt M, Valik L. The Medical Functions of Probiotics and Their Role in ClinicalNutrition. Curr Nut Food Sci 2018; 14(1): 3-10.

26. Roberfroid M, Gibson G, Hoyles L, L. McCartney A, Rastall R, Rowland I, Wolvers D. Prebiotic effects: metabolic and health benefits. Brit J. Nut 2010; 104: 51-65. 51-65.

27.Owusu-Kwarteng J, Tano-Debrah K, Akaband F, Jespersen L. Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough. BMC Microbiol2015; 15:261-266.

28. Ueno K, Ishiguro Y, Yoshida M, Onodera S, Shiomi N. Cloning and functional characterization of a fructan 1-exohydrolase (1-FEH) in edible burdock (Arctium lappaL.) Chemi Cent J 2011; 5:16-22.

29. Hernández E, Hernández César Y, Lira‐Moreno I, Guerrero‐Legarreta G, Wild‐Padua P, Regalado‐González C. Effect of Nanoemulsified and Microencapsulated Mexican Oregano (Lippia graveolens Kunth) Essential Oil Coatings on Quality of Fresh Pork Meat. Food Microb Saf 2017; 11:25-35.

30. Pakbin B, Razavi H, Mahmoudi R, Gajarbeygi P. Producing Probiotic Peach Juice. Biotech Health Sci. 2014; 1(3): 24-33.

31. Young K,  Edward Y,  Woodams E, Yong D. Fermentation of beet juice by beneficial lactic acid bacteria. Food Sci Tech 2005; 38:73-75.