Application of Lactobacillus Plantarum bacteriocins Isolated from Dromedary Milk as A Bio-Preservative

The public health hazards of chemical preservatives and aflatoxins for consumers increase the demand for natural preservatives applied to improve the quality and safety of food. The study aims to evaluate the in vitro antimicrobial activity of L. plantarum bacteriocin and dromedary milk (desert and local farms), versus sodium benzoate against four foodborne bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium) and one mold species (Aspergillus flavus). In addition, the effect of L. plantarum bacteriocin on the shelf life of apple juice was evaluated. The inhibitory activity of L. plantarum bacteriocin against aflatoxin production by A. flavus was evaluated using HPLC. The results confirmed that Desert dromedary milk had the highest antimicrobial activity against pathogenic microorganisms. L. plantarum bacteriocin increased the shelf life of apple juice mainly stored at 4 °C up to the 13th week at a concentration of 400 µL. L. plantarum bacteriocin could reduce the fungal growth and aflatoxin production (B1, B2, and G1) in Czapek's Dox liquid medium at volume of 2 mL with reduction rate (92%), (95%), and (93%), respectively. The results confirmed that dromedary milk L. plantarum bacteriocin is promising as a new natural food preservative to preserve apple juice and for detoxification of aflatoxins improving food safety and consumer health.