从金中获得的乳酸细菌对减少金中的生物危害的影响
Yeonsoo Shim1, Jae Yong Lee1, Jihye Jung1
1Industrial Solution Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Journal of microbiology and biotechnology
|October 28, 2024
概括
基于植物的乳酸细菌 (LAB) 显示出作为天然食品防腐剂的希望. 它们的无细胞超浮剂有效地减少了食品传播的病原体和烂生物在金中,为化学处理提供了更安全的替代方案.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 应用微生物学应用微生物学
背景情况:
- 金是一种发酵的蔬菜产品,容易受到微生物危害.
- 乳酸细菌 (LAB) 是金发酵中的关键参与者,并具有抗菌性质.
- 开发kimchi的天然防腐剂对于食品安全至关重要.
研究的目的:
- 调查kimchi中的植物性乳酸细菌 (LAB) 对食源和软腐烂病原体的抗微生物疗效.
- 为了评估LAB无细胞超浮体 (CFS) 作为金天然食品防腐剂的潜力.
- 阐明LAB CFS抗菌活性背后的机制.
主要方法:
- 从金中分离和描述四种LAB菌株.
- 从LAB菌株中制备无细胞超浮体 (CFS).
- 测试CFS抗菌活性对食源性病原体 (如B. cereus) 和软腐烂病原体.
- 与低酸盐 (NaClO) 处理的比较分析.
- 通过pH中和,热处理和有机酸分析对抗微生物机制的研究.
主要成果:
- 所有四个测试的LAB CFS都表现出对食源和软腐烂病原体的抗菌活性.
- 与NaClO相比,CFS在金奇卷心菜中表现出对*B. cereus*的更强的抑制作用.
- 在直接在金菜上抑制软腐烂病原体方面,CFS的有效性与NaClO相美.
- 抗菌活性因pH中和而部分降低,但不受热处理的影响,这表明稳定有机酸的作用.
- 乳酸,酸,酸和酸被确定为CFS抗菌性质的关键贡献者.
结论:
- 金奇衍生的LAB产生有机酸,使其具有热稳定性和强大的抗菌活性.
- 实验室CFS可以有效地减少kimchi中的微生物危害,作为天然食品防腐剂.
- 这些发现支持使用特定的LAB菌株及其CFS来提高金的安全性和保质期.
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