Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains.
Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains.
复制标题
使用植物乳杆菌 BFE 5092 和发酵乳杆菌 BFE 6620 发酵剂菌株发酵非洲羽衣甘蓝（Brassica carinata）。
DOI：
10.1016/j.ijfoodmicro.2016.08.030
复制
发表时间：
2016
期刊：
影响因子：
--
通讯作者：
C. Franz
中科院分区：
文献类型：
--
作者：
F. Oguntoyinbo;Gyu;B. Trierweiler;Johannes Kabisch;N. Rösch;H. Neve;W. Bockelmann;L. Frommherz;D. Nielsen;L. Krych;C. Franz
非洲生产的蔬菜是急需的微量营养素的来源，发酵是延长这些易腐产品保质期的一种方法。为防止非洲叶菜采后损失和保存，研究了植物乳杆菌（Lactobacillusplantarum）BFE 5092和发酵乳杆菌（Lactobacillusfermentum）BFE 6620发酵剂在非洲羽衣甘蓝叶发酵中的应用。接种量为1 × 107 cfu/ml，发酵24 h，最高可达108 cfu/ml。菌株利用单糖（即，葡萄糖、果糖和蔗糖），以在24小时内将pH从pH 6.0快速降低至pH 3.6。菌株继续产生dandllactic酸长达144 h，达到最大浓度4.0 g/l。以104 cfu/ml接种的发酵剂对单增李斯特菌、沙门氏菌等肠道菌的生长有抑制作用。变性梯度凝胶电泳和16 S rRNA基因（V3-V4区）扩增子测序表明，在自发发酵的微生物演替发生，虽然有显着差异的生物多样性发酵。然而，在整个发酵过程中，接种发酵剂的发酵明显由两种接种的菌株主导。RAPD-PCR指纹图谱显示，菌株建立自己在约。等比例。虽然维生素C、B1和B2在发酵过程中有所下降，但产品中维生素C的最终水平为35 mg/100 g。总之，控制发酵羽衣甘蓝提供了一个有前途的途径，以防止腐败和提高货架期和安全性。
Vegetables produced in Africa are sources of much needed micronutrients and fermentation is one way to enhance the shelf life of these perishable products. To prevent post-harvest losses and preserve African leafy vegetables,LactobacillusplantarumBFE 5092 andLactobacillus fermentumBFE 6620 starter strains were investigated for their application in fermentation of African kale (Brassica carinata) leaves. They were inoculated at 1 × 107cfu/ml and grew to a maximum level of 108cfu/ml during 24 h submerged fermentation. The strains utilized simple sugars (i.e., glucose, fructose, and sucrose) in the kale to quickly reduce the pH from pH 6.0 to pH 3.6 within 24 h. The strains continued to produce bothdandllactic acid up to 144 h, reaching a maximum concentration of 4.0 g/l. Fermentations with pathogens inoculated at 104cfu/ml showed that the quick growth of the starters inhibited the growth of Listeria monocytogenes andSalmonellaEnteritidis, as well as other enterobacteria. Denaturing gradient gel electrophoresis and 16S rRNA gene (V3-V4-region) amplicon sequencing showed that in the spontaneous fermentations a microbial succession took place, though with marked differences in biodiversity from fermentation to fermentation. The fermentations inoculated with starters however were clearly dominated by both the inoculated strains throughout the fermentations. RAPD-PCR fingerprinting showed that the strains established themselves at approx. equal proportions. Although vitamins C, B1and B2decreased during the fermentation, the final level of vitamin C in the product was an appreciable concentration of 35 mg/100 g. In conclusion, controlled fermentation of kale offers a promising avenue to prevent spoilage and improve the shelf life and safety.