酸黄瓜中乳酸菌促生长酵母的鉴定及其对黄瓜发酵过程中微生物群落动态的影响

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-09 DOI:10.1002/jsfa.70101

Fengling Qiu, Qiufen Mo, Mengting Tu, Minmin Chen, Yi Zhang, Yicheng Jiang, Guangzhi Xu

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引用次数: 0

摘要

背景：大多数酵母都能促进乳酸菌（LAB）的生长，但蔬菜发酵过程中酸菜原生酵母对乳酸菌生长的影响尚不清楚。本研究从腌黄瓜中分离出8种本地酵母，并对其模拟肠液（PD）和胃液（GD）耐受性以及产酶活性进行了表征。研究了8种酵母对植物乳杆菌（Lp-GR3）、戊酸乳杆菌（Lactobacillus pentosus）和肠系膜芽孢杆菌（leconostoc mesenteroides）的促生长活性。通过高通量测序进一步研究了Pichia kudriavzevii-Y4 （Pku-Y4）和Debaryomyces hansenii-X1 （Dha-X1）对黄瓜发酵的影响。结果：8株酵母均表现出良好的PD和GD耐受性；但菌株间β-葡萄糖苷酶、酯酶和脂肪酶活性存在差异。酵母在化学确定的培养基中对3种乳酸菌均有促进生长的作用，其中Pku-Y4对3种乳酸菌的促进作用最强。分别接种Dha-X1、Pku-Y4和Lp-GR3对黄瓜进行发酵。Dha-X1-和pku - y4接种后发酵pH、总酸度和有机酸的动态变化相似，均为自发发酵。虽然与自然发酵的LAB计数趋势相似，但接种Dha-X1-和pku - y4发酵的LAB计数在发酵结束时升高了107-108 CFU mL-1。高通量测序分析表明，Dha-X1-和pku - y4培养发酵与Lp-GR3具有相似的群落动态模式，而病原菌如肠杆菌科、假单胞菌和梭杆菌的生长被有效抑制。结论：本地酵母对黄瓜发酵过程中乳杆菌的增殖有促进作用。©2025化学工业协会。

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Characterization of lactic acid bacteria growth-stimulating yeasts from pickled cucumber and evaluation of their impact on microbial community dynamics during cucumber fermentation.

Background: Most yeasts can promote the growth of lactic acid bacteria (LAB), but the influence of pickled vegetable indigenous yeasts on the growth of LAB during vegetable fermentation is still obscure. Here, eight indigenous yeasts were isolated from pickled cucumbers, and the simulated intestinal fluid (PD) and gastric fluid (GD) tolerances, as well as enzyme-producing activities, were characterized. The growth-promoting activities of eight yeasts on Lactobacillus plantarum (Lp-GR3), Lactobacillus pentosus and Leuconostoc mesenteroides, were evaluated. The influence of Pichia kudriavzevii-Y4 (Pku-Y4) and Debaryomyces hansenii-X1 (Dha-X1) on cucumber fermentation was further investigated by high-throughput sequencing.

Results: All eight yeasts demonstrated good PD and GD tolerance; however, they showed diverse β-glucosidases, esterase and lipase activities between strains. The yeasts could promote the growth of three LAB in a chemically defined medium, and Pku-Y4 showed the strongest growth-promoting effect on all of three LAB. Furthermore, cucumbers were fermented by inoculating Dha-X1, Pku-Y4 and Lp-GR3, respectively. Dha-X1- and Pku-Y4-inoculated fermentation showed similar dynamic changes in pH, total acidity and organic acid, with spontaneous fermentation. Although LAB counts showed a similar trend with spontaneous fermentation, the LAB counts of Dha-X1- and Pku-Y4-inoculated fermentation were elevated at the end of fermentation by up to 10⁷-10⁸ CFU mL^-1. High-throughput sequencing analysis showed that Dha-X1- and Pku-Y4-incubating fermentation exhibited a similar community dynamic pattern to that of Lp-GR3, whereas the growth of pathogenic bacteria such as Enterobacteriaceae, Pseudomonas and Fusobacterium were effectively inhibited.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.