Article

Use of starter culture of Lactobacillus plantarum BP04 in the preservation of dining-hall food waste

World Journal of Microbiology and Biotechnology (impact factor: 1.53). 09/2008; 24(10):2249-2256. DOI:10.1007/s11274-008-9737-z pp.2249-2256

ABSTRACT In this work, Lactobacillus plantarum BP04 was employed as starter culture in dining-hall food waste storage with different inoculant levels at 0, 2 and 10% (v/w)
to suppress the outgrowth of pathogenic and spoilage bacteria. Inoculation by Lactobacillus plantarum BP04 was effective in accelerating pH drop and reducing the growth period of enterobacteria to 9, 7 and 2days, corresponding
to inoculant levels at 0, 2 and 10% (v/w). Increasing inoculum levels were found to inhibit the growth of Lactobacillus brevis and Leuconostoc lactis. HPLC analysis revealed that lactic acid was the predominant organic acid during the treatment of dining-hall food waste.
Its concentration varied among the fermented processes reflecting variations of microbial activity in the fermented media.

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Keywords

different inoculant levels
 
dining-hall food waste
 
dining-hall food waste storage
 
fermented processes
 
growth period
 
HPLC analysis
 
Increasing inoculum levels
 
lactic acid
 
Lactobacillus brevis
 
Lactobacillus plantarum BP04
 
pathogenic
 
pH drop
 
predominant organic acid
 
starter culture
 

Zhi-Long Ye