Date of Award:

12-2024

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Committee Chair(s)

Taylor Oberg

Committee

Taylor Oberg

Committee

Prateek Sharma

Committee

Robert Ward

Abstract

In the quest for healthier and more natural food products, using beneficial lactic acid bacteria to preserve food, known as biopreservation, is becoming increasingly important. This research focused on a strain of beneficial bacteria called Latilactobacillus curvatus and its ability to inhibit fungal growth both in lab settings and in a yogurt system. This has the potential to enhance the safety and quality of dairy products.

We studied a specific strain of this bacteria, named WSU-1, found in dairy. Through detailed analysis, we discovered that this strain could produce substances that may help protect food from harmful microbes. In laboratory tests, we found that WSU-1 can produce compounds like 3-hydroxypropionate and reuterin, known for their antimicrobial properties.

We conducted experiments in the lab and in a yogurt production setting to test the bacteria's effectiveness in actual food conditions. In the lab, WSU-1 successfully inhibited the growth of various harmful yeast and mold strains. However, when we tested it in yogurt, the results were mixed. While WSU-1 showed some ability to prevent mold and yeast growth in controlled conditions, this effect was not as strong in the yogurt tests

Our findings suggest that while WSU-1 has potential as a natural preservative, more research is needed to understand how it can be effectively used in food products. This work is a step toward developing safer, more natural ways to keep our food fresh and free from harmful microbes.

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