Abstract
This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP. Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g−1) than Y-FCBP (863.96 ± 7.21 CFU g−1). The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP. Importantly, the L. rhamnosus GG count remained for up to 12 days. Moreover, the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties. This work reports the successful utilization of L. rhamnosus GG as a preservative agent for maintaining the quality of FCBP by preventing microbial colonization.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 8
Claim · model-written summary
Combined biochemical additives and L. rhamnosus GG inhibited colonization by total bacterial counts by 25.10%.
- Taxon
- bell peppere0
- Treatment
- combined application of biochemical additives and L. rhamnosus GGe2
- Interactor
- L. rhamnosus GG
Lacticaseibacillus rhamnosuse2biocontrol_agent - Outcome
- colonization of total bacterial countse2
- Direction
- inhibitede2
- Value
- 25.10%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively)”
e2“The combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP”
Claim · model-written summary
Combined biochemical additives and L. rhamnosus GG inhibited total Salmonella counts by 38.32%.
- Taxon
- bell peppere0
- Treatment
- combined application of biochemical additives and L. rhamnosus GGe2
- Interactor
- Salmonella
Salmonellae2pathogen - Second interactor
- L. rhamnosus GGLacticaseibacillus rhamnosuse2biocontrol_agent
- Outcome
- total Salmonella countse2
- Direction
- inhibitede2
- Value
- 38.32%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively)”
e2“The combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP”
Claim · model-written summary
Combined biochemical additives and L. rhamnosus GG inhibited total Listeria counts by 23.75%.
- Taxon
- bell peppere0
- Treatment
- combined application of biochemical additives and L. rhamnosus GGe2
- Second interactor
- L. rhamnosus GGLacticaseibacillus rhamnosuse2biocontrol_agent
- Outcome
- total Listeria countse2
- Direction
- inhibitede2
- Value
- 23.75%e2
ListeriaNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively)”
e2“The combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP”
Claim · model-written summary
Combined biochemical additives and L. rhamnosus GG inhibited total fungal counts by 61.90%.
- Taxon
- bell peppere0
- Treatment
- combined application of biochemical additives and L. rhamnosus GGe2
- Interactor
- L. rhamnosus GGLacticaseibacillus rhamnosuse2biocontrol_agent
- Outcome
- total fungal countse2
- Direction
- inhibitede2
- Value
- 61.90%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively)”
e2“The combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP”
Claim · model-written summary
Total bacterial colonization was higher in red than in yellow fresh-cut bell pepper.
Verbatim
e0“on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively)”
e3“Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g−1) than Y-FCBP (863.96 ± 7.21 CFU g−1)”
Claim · model-written summary
Storage at 4 °C prevented 35.38% of microbial colonization of fresh-cut bell pepper.
- Taxon
- bell peppere0
- Treatment
- storage at 4 °Ce4
- Outcome
- microbial colonizatione4
- Direction
- preventede4
- Value
- 35.38%e4
Not reportedComparator
Verbatim
e0“on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively)”
e4“The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP”
Claim · model-written summary
L. rhamnosus GG count remained for up to 12 days on fresh-cut bell pepper.
- Taxon
- bell peppere0
- Interactor
- L. rhamnosus GGLacticaseibacillus rhamnosuse5biocontrol_agent
- Outcome
- L. rhamnosus GG counte5
- Direction
- remainede5
- Qualifier
- for up to 12 dayse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively)”
e5“the L. rhamnosus GG count remained for up to 12 days”
Claim · model-written summary
Combined inoculation maintained the quality of red and yellow fresh-cut bell pepper without loss of antioxidant properties.
- Taxon
- bell peppere0
- Material
- R- and Y-FCBPe6
- Treatment
- the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3)e6
- Interactor
- L. rhamnosus GGLacticaseibacillus rhamnosuse6biocontrol_agent
- Outcome
- qualitye6
- Direction
- maintainede6
- Qualifier
- without any loss of antioxidant propertiese6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively)”
e6“the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties”
The same questions in other papers
storage · disease · Capsicum annuum (sweet pepper)Positive and negative results
9 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
7 papers more in this group
See all 11 papers →inoculation · quality: general · Capsicum annuum (sweet pepper)Results agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.