Food Science and Technology

Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)

L. Chen, Q. Hua, et al.

This innovative research by Lipin Chen and colleagues presents a groundbreaking postbiotic fermentation solution that not only preserves fresh oysters using food waste soy whey but also effectively combats harmful bacteria, enhancing shelf life and safety. Experience a sustainable leap in food preservation like never before!

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Abstract

This study developed a postbiotic fermentation solution for fresh oyster preservation using food waste soy whey. *Lactiplantibacillus plantarum* 299V proliferated in soy whey within 24 h. Pacific oysters immersed in the solution and stored at 4 °C for 12 days showed suppressed pathogenic bacteria (*Vibrio parahaemolyticus*, *Salmonella enterica*) below detection limits (<2 log CFU/g) within 4 days. Spoilage-related parameters remained low, and sensory evaluation showed positive effects. This sustainable approach enhanced oyster shelf life and safety, also serving as a novel probiotic delivery vehicle.

Publisher

npj Science of Food

Published On

Mar 01, 2024

Authors

Lipin Chen, Qian Hua, Mei Zhen Michelle Ten, Zhaojie Li, Changhu Xue, Dan Li

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