从酸面团中分离的五胜肽球菌 LWQ1 和植物乳杆菌 LWQ17 的抗真菌活性及其对防止中式馒头变质的功效

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-11 DOI:10.1016/j.foodcont.2024.110940

Xueying Wu , Yongxin Liu , Zhengli Guo , Na Ji , Qingjie Sun , Tongjie Liu , Yang Li

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引用次数: 0

摘要

中国馒头（CSB）在室温下的保质期很短，这是因为受到霉菌污染，限制了其受欢迎程度。本研究旨在评估两株精选乳酸菌，即植物乳杆菌 LWQ17（LWQ17）和五味子球菌 LWQ1（LWQ1）的抗真菌活性及其在中式馒头制作中的潜在应用。结果表明，这两种菌株，尤其是 LWQ17，对黑曲霉和多孔青霉（CSB 腐败中的代表性菌种）具有显著的抑制作用。LWQ17 和 LWQ1 破坏了真菌的细胞膜，导致细胞内物质流失。在制作 CSB 时，这两种菌株都能延缓霉菌在 CSB 表面的发芽，发芽时间与季节有关。LWQ17 在春季和冬季可延迟霉菌发芽 4 d，而在夏季和秋季则为 1 d。进一步研究发现，它们的抗真菌活性受温度和湿度的影响很大。这两种菌株都能完全抑制霉菌在 37 °C、不同湿度条件下贮藏两周后的发芽。此外，我们的研究结果表明，酸性物质是抑制真菌的关键，而蛋白质物质和过氧化氢则起辅助作用。通过靶向代谢组学对其酸性物质的分析表明，LWQ17 产生的酸种类更多，其中苯乳酸的产生量是 LWQ1 的 60 倍，这可能是其抗真菌效果更好的原因。这项研究为在不同条件下利用乳酸菌保存 CSB 提供了参考。

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Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread

The short shelf life of Chinese steamed bread (CSB) at room temperature due to moldy contamination restricts its popularity. This study aimed to evaluate two selected lactic acid bacteria strains, namely Lactiplantibacillus plantarum LWQ17 (LWQ17) and Pediococcus pentosaceus LWQ1 (LWQ1), on their antifungal activities and potential applications in CSB making. The results showed that both strains, especially LWQ17, displayed remarkable inhibition against Aspergillus niger and Penicillium polonicum, the representative species found in CSB spoilage. LWQ17 and LWQ1 destroyed the cell membranes of the fungi and caused a loss of intracellular substances. When applied in CSB making, both strains could delay the germination of mold on the surface of CSB in a season-dependent way. LWQ17 delayed the germination of mold by 4 d in Spring and Winter, while 1 d in Summer and Autumn. Further study revealed that their antifungal activities were greatly influenced by temperatures and humidity. Both strains could completely inhibit the germination of mold during two weeks of storage under 37 °C but with different humidity levels. Moreover, our results demonstrated that acidic substances were crucial in inhibiting the fungi, while proteinic substances and hydrogen peroxide played an auxiliary role. Analysis of their acids by targeted metabolomics showed that LWQ17 produced more kinds of acids, and the amount of phenyllactic acid produced by LWQ17 was 60 times higher than that produced by LWQ1, which may explain its better antifungal efficacy. This study provides a reference for employing lactic acid bacteria in CSB preservation under different conditions.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.