Optimizing the Application of Probiotic Lactic Acid Bacteria for Increased Antimicrobial Efficacy on Freshcut Jackfruit (Artocarpus heterophylus)

The application of Lactobacillus acidophilus and Lb. plantarum as 1% protective culture was recently found to be less effective than ascorbic acid and calcium lactate as antimicrobial agents on fresh-cut jackfruit. Among the two lactic acid bacteria (LAB), Lb. plantarum showed better antimicrobial efficacy. In this study, Lb. plantarum at about 109 CFU/ml was applied at 1-3% (v/w) as protective culture on ripe jackfruit arils and compared with 2.5% ascorbic acid, 150 ppm chlorine and distilled water as 2-min dip. The product samples were packed in sterile resealable 50 mu m-thick polyethylene bag and stored at 7-10 degrees C for five days. Lb. plantarum inhibited aerobic bacteria, coliform, yeast and mold population; it was most effective at 3%. This antimicrobial effect was better than that of ascorbic acid and chlorine especially with advancing storage period. The probiotic treatment had no adverse effects on the physicochemical and sensory qualities of the freshcut produce.