Aiyu Qu , Yujie Zhang , Huiqin Shi , Hao Wang , Kaili Ding , Zhi-Hui Pan , Guozhong Zhao , Hadiatullah Hadiatullah
{"title":"Investigation of gas-producing bacteria in sufu and its effective method to control their growth","authors":"Aiyu Qu , Yujie Zhang , Huiqin Shi , Hao Wang , Kaili Ding , Zhi-Hui Pan , Guozhong Zhao , Hadiatullah Hadiatullah","doi":"10.1016/j.lwt.2021.112919","DOIUrl":null,"url":null,"abstract":"<div><p>The presence of gas-producing bacteria in sufu will cause the package swelling, thus significantly affecting the storage period and sensory quality of sufu. This study aimed to isolate and identify the gas-producing bacteria in sufu and provide an effective method to control their growth. The gas-producing bacteria were isolated in sufu and identified as <em>Weissella confusa</em> and <em>Weissella koreensis</em> based on 16S rDNA. <em>W. confusa</em> and <em>W. koreensis</em> still grow and produce gas in MRS broth with a salinity of 10% oralcohol of 11% content. Nisin and <em>Lactococcus lacti</em>s were able to inhibit the growth of <em>W. confusa</em> and <em>W. koreensis,</em> while no inhibition was observed when sodium propionate, sodium dehydroacetate, and ε-polylysine hydrochloride were used. When the salinity and alcohol content was 6%, the growth of <em>W. confusa</em> was inhibited at MICs of nisin of 0.250 mg mL<sup>−1</sup> and 0.125 mg mL<sup>−1</sup>, while the growth of <em>W. koreensis</em> was inhibited to 0.125 mg mL<sup>−1</sup> and 0.063 mg mL<sup>−1</sup>. Nisin and L. <em>lactis</em> induced changes in cell morphology by disrupting membrane integrity of gas-producing bacteria. This study guides the sufu enterprises to adopt effective measures controlling the package swelling of sufu production and extending the products' storage period.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"155 ","pages":"Article 112919"},"PeriodicalIF":6.6000,"publicationDate":"2022-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643821020727","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 3
Abstract
The presence of gas-producing bacteria in sufu will cause the package swelling, thus significantly affecting the storage period and sensory quality of sufu. This study aimed to isolate and identify the gas-producing bacteria in sufu and provide an effective method to control their growth. The gas-producing bacteria were isolated in sufu and identified as Weissella confusa and Weissella koreensis based on 16S rDNA. W. confusa and W. koreensis still grow and produce gas in MRS broth with a salinity of 10% oralcohol of 11% content. Nisin and Lactococcus lactis were able to inhibit the growth of W. confusa and W. koreensis, while no inhibition was observed when sodium propionate, sodium dehydroacetate, and ε-polylysine hydrochloride were used. When the salinity and alcohol content was 6%, the growth of W. confusa was inhibited at MICs of nisin of 0.250 mg mL−1 and 0.125 mg mL−1, while the growth of W. koreensis was inhibited to 0.125 mg mL−1 and 0.063 mg mL−1. Nisin and L. lactis induced changes in cell morphology by disrupting membrane integrity of gas-producing bacteria. This study guides the sufu enterprises to adopt effective measures controlling the package swelling of sufu production and extending the products' storage period.
腐乳中产气菌的存在会引起包装膨胀,从而显著影响腐乳的储存期和感官品质。本研究旨在分离和鉴定腐乳中的产气细菌,并为其生长提供有效的控制方法。从豆腐渣中分离到产气菌,经16S rDNA鉴定为韩国魏氏菌(Weissella confusa)和魏氏菌(Weissella koreensis)。在含盐量为10%或酒精含量为11%的MRS肉汤中,白杨和朝鲜白杨仍能生长并产生气体。Nisin和乳酸乳球菌均能抑制韩国乳球菌和韩国乳球菌的生长,而丙酸钠、脱氢乙酸钠和ε-聚赖氨酸盐酸盐均无抑制作用。当盐度和酒精含量为6%时,nisin的浓度分别为0.250 mg mL - 1和0.125 mg mL - 1,对白刺参的生长有抑制作用,而对北刺参的浓度分别为0.125 mg mL - 1和0.063 mg mL - 1。Nisin和乳酸乳杆菌通过破坏产气细菌的膜完整性而引起细胞形态的变化。本研究指导腐乳企业采取有效措施控制腐乳生产过程中的包装膨胀,延长产品的保存期。
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.