Analysis of the antimicrobial activity of Lactobacillus plantarum YM-4-3: implications of suitable conditions for extending the shelf life of fermented soybean products
Analysis of the antimicrobial activity of Lactobacillus plantarum YM-4-3: implications of suitable conditions for extending the shelf life of fermented soybean products
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植物乳杆菌YM-4-3的抗菌活性分析：适宜条件对延长发酵豆制品保质期的影响
DOI：
10.1039/c9fo00672a
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发表时间：
2019-09-01
期刊：
影响因子：
6.1
通讯作者：
Luo, Yi-Yong
中科院分区：
文献类型：
--
作者：
Liu, Chen-Jian;Luo, Ming-Yue;Luo, Yi-Yong
植物乳杆菌（Lb.）通常用作盐发酵食品的发酵剂。本研究报道，3-4% NaCl处理降低了植物芽孢杆菌（Lb. plantarum）菌株m -4-3的抑菌活性，这是由于细菌生长、植物芽孢杆菌素活性和植物芽孢杆菌素生物合成相关基因（PBGs）表达水平的降低。1% NaCl略微促进了YM-4-3的生长，最大程度上调了PBGs的表达。腐坏试验结果表明，1% NaCl和YM-4-3处理组豆制品的保质期最长，病原菌数量最少，霉变程度最低。因此，植物芽孢杆菌与低浓度盐（如1% NaCl）的组合是制备发酵食品的推荐条件。
Lactobacillus (Lb.) plantarum is typically used as a starter culture in salt-fermented foods. Here we report 3-4% NaCl reducing the antimicrobial activity of Lb. plantarum strain YM-4-3, owing to the decrease of bacterial growth, plantaricin activity and expression levels of plantaricin biosynthesis-related genes (PBGs). Meanwhile, 1% NaCl promoted slightly the growth of YM-4-3 and up-regulated the expression of PBGs to the greatest level. The results from a spoilage experiment of fermented soybean products revealed that the 1% NaCl and YM-4-3 treatment group had the longest shelf life representing the minimum number of pathogenic bacteria and the lowest degree of mildew. Therefore, a combination of Lb. plantarum with a low concentration of salt, such as 1% NaCl, is a recommended condition for preparing fermented foods.