Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices
Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices
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DOI：
10.1128/aem.03885-13
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发表时间：
2014-04-01
影响因子：
4.4
通讯作者：
Di Cagno, R.
中科院分区：
文献类型：
--
作者：
Filannino, P.;Cardinali, G.;Di Cagno, R.
植物乳杆菌菌株在樱桃（ChJ）、菠萝（PJ）、胡萝卜（CJ）和番茄（TJ）汁中生长并储存，以模拟各自基质的化学组成。小麦粉水解物（WFH），乳清牛奶（W），和MRS肉汤也被用来作为其他生态系统的代表。对L. plantarum菌株在发酵（24小时，在30摄氏度）和存储（21天，在4摄氏度）不同，只有部分，主要是由矩阵的影响。ChJ和PJ是对生长和存活压力最大的果汁。总体而言，果汁中的生长与苹果酸和碳水化合物的初始浓度呈负相关。苹果酸的消耗是显着的所有果汁，但主要是在发酵和储存的ChJ。支链氨基酸（BCAA）的减少-伴随着其各自的支链醇的增加-和他和Glu和γ-氨基丁酸（GABA）的增加是游离氨基酸（FAA）的催化剂的主要特征，这主要是在酸性较低的条件下明显（CJ和TJ）。Tyr的增加仅见于ChJ的贮藏过程中。一些醛（例如，3-甲基-丁醛）被还原成相应的醇（e.例如，在一个实施例中，3-甲基-1-丁醇）。在发酵和贮藏后，所有发酵果汁中的乙酸增加，这意味着乙酸激酶途径的激活。双乙酰是最高水平的酮，几乎所有发酵果汁中的丁酸都增加了。通过多维统计分析处理数据。除CJ外，果汁（主要是ChJ）似乎诱导特定的代谢性状，这在菌株之间存在部分差异。本研究为深入了解L.本研究还为选择最适合目标基质发酵的发酵剂提供了有益的信息。
Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities of L. plantarum strains during fermentation (24 h at 30 degrees C) and storage (21 days at 4 degrees C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)-with the concomitant increase of their respective branched alcohols-and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e. g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance of L. plantarum in vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices.