Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation
Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation
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DOI：
10.1016/j.foodres.2017.11.044
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发表时间：
2018-03-01
影响因子：
8.1
通讯作者：
Gkatzionis, Konstantinos
中科院分区：
文献类型：
--
作者：
Devanthi, Putu Virgina Partha;El Kadri, Hani;Gkatzionis, Konstantinos
混合培养物发酵中的拮抗作用可导致不期望的代谢活性并对发酵过程产生负面影响。水-油-水（W-1/O/W-2）复乳（DE）可用于发酵中分离多个物种并控制其释放和活性。将鲁氏接合酵母（Zygosaccharomycesrouxii）和嗜盐四联球菌（Tetragenococcushalophilus）分别引入W-1/O/W-2的内W-1相和外W-2相。DE防治T. halophilus和Z.研究了酱料发酵过程中鲁氏酵母菌对乳化稳定性和微生物释放特性的影响。不同浓度的Z.研究了W-2期的rouxii细胞（5和7 log CFU/mL）和葡萄糖（0%、6%、12%、30%w/v）。DE稳定性通过监测包封稳定性（%）、油球尺寸和用荧光和光学显微镜的微观结构来确定。此外，DE对T. halophilus和Z.在含有10%w/v NaCl和12%w/v葡萄糖的胰蛋白酶大豆肉汤中研究rouxii，并监测理化变化（葡萄糖、乙醇、乳酸和乙酸）。DE不稳定导致细胞释放，这是成比例的W-2中的葡萄糖浓度。包被Z. Rouxii在储存期间表现出更高的存活率（类似于3log）。DE的应用影响微生物细胞的生长和生理，从而导致拮抗作用的消除。这些结果表明，在食品发酵中，需要多个物种以受控方式顺序作用，DE作为混合发酵剂培养物的递送系统的潜在用途。
Antagonism in mixed culture fermentation can result in undesirable metabolic activity and negatively affect the fermentation process. Water-oil-water (W-1/O/W-2) double emulsions (DE) could be utilized in fermentation for segregating multiple species and controlling their release and activity. Zygosaccharomyces rouxii and Tetragenococcus halophilus, two predominant microbial species in soy sauce fermentation, were incorporated in the internal W-1 and external W-2 phase of a W-1/O/W-2, respectively. The suitability of DE for controlling T. halophilus and Z. rouxii in soy sauce fermentation was studied in relation to emulsion stability and microbial release profile. The effects of varying concentrations of Z. rouxii cells (5 and 7 log CFU/mL) and glucose (0%, 6%, 12%, 30% w/v) in the W-2 phase were investigated. DE stability was determined by monitoring encapsulation stability (%), oil globule size, and microstructure with fluorescence and optical microscopy. Furthermore, the effect of DE on the interaction between T. halophilus and Z. rouxii was studied in Tryptic Soy Broth containing 10% w/v NaCl and 12% w/v glucose and physicochemical changes (glucose, ethanol, lactic acid, and acetic acid) were monitored. DE destabilization resulted in cell release which was proportional to the glucose concentration in W-2. Encapsulated Z. rouxii presented higher survival during storage (similar to 3 log). The application of DE affected microbial cells growth and physiology, which led to the elimination of antagonism. These results demonstrate the potential use of DE as a delivery system of mixed starter cultures in food fermentation, where multiple species are required to act sequentially in a controlled manner.