Lactic Acid Bacteria (Lactobacillus plantarum) Controls Soft Rot in Fresh Cut Lettuce

Abstract

Antimicrobial properties, particularly bacteriocins, organic acids, and hydrogen peptides, are known to be produced by lactic acid bacteria. This substance can inhibit the growth of pathogens. Hence, this study was conducted to evaluate the efficacy of lactic acid bacteria in preventing soft rot on fresh-cut lettuce. The concentration of lactic acid bacteria used were 5%, 10%, 15%, and 0% (control). The treatment was applied by dipping the fresh-cut lettuce for 30 minutes. The results revealed that lactic acid bacteria at 5% concentration had improved the storage quality of fresh-cut lettuce, as evidenced by better visual quality rating, lesser weight loss, and disease severity. This study demonstrated the promising potential of lactic acid bacteria as a shelf-life enhancer for fresh-cut lettuce and with this, vegetable farmers and vendors can consider utilizing the lactic acid bacteria as a viable shelf-life enhancer of harvested leafy vegetables.