Document Type : Research Article-en


1 Food science and technology department, Zabol University, Iran.

2 Health and food quality control department, Zabol University, Iran.


Biodegradable films containing lactic acid bacteria (LAB) are considered as new tools for advanced methods of food storage. In this study, Lactobacillus casei ATCC 39392 (L. casei 39392) was directly incorporated into a film formation solution of sodium caseinate (NaCas) and methyl cellulose (MC). The bioactive films were prepared in a manner to contain 106CFU/cm2 L. casei 39392. The moisture content, solubility in water, water vapor permeability (WVP), color, opacity, tensile strength, percentage of elongation at break, and the elastic modulus of the films were studied. The survival rate of L. casei 39392 was examined during 30 days of storage (5 °C, RH 75%) and the films inhibitory effect on the growth of Pseudomonas aeruginosa PTCC 10832 was also studied at 5 °C for 12 days. The presence of L. casei 39392 increased the film’s opacity and its WVP compared to the control (p ˂ 0.05). The survival rate of L. casei 39392 was higher in NaCas films than in methylcellulose films (p < 0.05). A higher inhibitory effect on the growth of P. aeruginosa 10832 (85.3%) was observed in the MC bioactive film, and this inhibitory effect became noticeable from the fourth day of storage onwards (p ˂ 0.05).  Our results showed that the bioactive films containing L. casei 39392 could be used and recognized as biofilms containing natural preservatives.


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