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Updated: May 27, 2025
The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
High-pressure-induced viable but non-culturable lactic acid bacteria inhibit its post-acidification
Yiran Shangguan1, Dong Yang1, Liang Zhao1
1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
Abstract:
Inhibiting post-acidification while preserving viable probiotics in lactic acid bacteria (LAB) fermentation is pivotal to preserving quality and probiotic benefits. In this study, following high-pressure processing (HPP) at 400 and 500 MPa for 600 s, Lactiplantibacillus plantarum entered the viable but non-culturable (VBNC) state. Resuscitation curves, pH levels, acid generation, and glucose metabolism were monitored at 4 °C. VBNC L. plantarum began resuscitation on Day 6 and reached stationary phase by Days 24-27. Glucose metabolism decreased significantly, with no detectable pH drop or acid production, indicating post-acidification was delayed by at least 24 days. Mechanistic insights revealed that post-acidification inhibition was due to HPP-disrupted riboflavin metabolism, related to the cellular respiratory chain and downgraded ATP-depended biosynthesis of NADH, a key coenzyme for lactic acid production. Ultimately, HPP-induced VBNC L. plantarum effectively prevented post-acidification and preserved alive L. plantarum in fermented tomato sauce, verified its ability in real foods.
