169973 20260316092629.0 doi 10.1016/j.afres.2026.101727 sideral 148519 ART-2026-148519 eng Garin-Murguialday, Nerea Quality and safety preservation of pineapple sticks using the cell-free supernatant of lactic acid bacteria 2026 The demand for clean-label and minimally processed foods has increased interest in natural biopreservation strategies. The present study evaluates the use of the cell-free supernatants (CFSs) of three lactic acid bacteria (LAB) strains (Pediococcus acidilactici CNTA 1059, Levilactobacillus brevis CNTA 1374, and Lactiplantibacillus plantarum CNTA 600) as potential bioprotective agents to preserve fresh-cut pineapple sticks. Two spoilage yeasts, Meyerozyma spp. and Rhodotorula toruloides, were identified as the predominant microbiota responsible for deterioration. The CFSs of the three LAB strains were then tested in combination with passive modified atmosphere packaging for their ability to inhibit microbial growth and preserve physicochemical and sensory properties during refrigerated storage. Among the treatments, the P. acidilactici CNTA 1059 CFS effectively inhibited yeast proliferation while preserving the colour, texture, and flavour of the pineapple sticks for up to 12 days. Consumer-based evaluations indicated higher acceptability scores for treated samples compared to controls, consistent with their better sensory quality over storage. The suitability of P. acidilactici CNTA 1059 as a bioprotective agent was further supported by whole-genome sequencing analysis, which showed that the strain does not carry transmissible antibiotic resistance genes and lacks pathogenic markers. The genome analysis revealed the presence of the pediocin PA-1 biosynthetic gene cluster, and mass spectrometry confirmed its actual production in the CFS. These results present P. acidilactici CNTA 1059 as a safe, effective, and multifunctional LAB strain, whose CFS can extend the shelf life of minimally processed pineapple sticks, with potential applications for other minimally processed fruits to meet clean-label demands. Access copy available to the general public Unrestricted info:eu-repo/grantAgreement/ES/MCIN/AEI/10.13039/501100011033 info:eu-repo/grantAgreement/ES/MICINN/PID2021-123404NB-I00 info:eu-repo/grantAgreement/ES/MICIU/PID2024-156601NA-I00 info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Márquez-Urbano, Francisco Pagán, Rafael Universidad de Zaragoza (orcid)0000-0002-0238-6328 Virto, Raquel Espina, Laura (orcid)0000-0002-3170-9755 Arias, Esther Universidad de Zaragoza (orcid)0000-0002-4843-2561 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 6, 1 (2026), 101727 [11 pp.] Applied food research 2772-5022 The raw sequencing reads were deposited in the European Nucleotide Archive (accession number of the project: PRJEB74905, sample SAMEA118005737 https://doi.org/10.5281/zenodo.15428149 1084549 http://zaguan.unizar.es/record/169973/files/texto_completo.pdf Versión publicada 2471076 http://zaguan.unizar.es/record/169973/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:169973 articulos driver 2026-03-16-08:16:02 ARTICLE