Effect of lactic acid bacteria on microbial safety of angelica keiskei juice
Effect of lactic acid bacteria on microbial safety of angelica keiskei juice
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乳酸菌对明日叶汁微生物安全性的影响
DOI：
10.1111/jfs.12325
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发表时间：
2017-08
影响因子：
2.4
通讯作者：
wang zhengwu
中科院分区：
文献类型：
--
作者：
xie fan;wang zhengwu
研究了明日叶汁中乳酸菌对蜡样芽孢杆菌的抑制作用。巴氏杀菌后，酵母菌、霉菌、假单胞菌和大肠菌群均能有效灭活，但蜡样芽孢杆菌的数量没有明显减少。抑制B的生长。采用蜡样芽胞杆菌、植物乳杆菌、干酪菌和嗜酸乳杆菌对明日叶汁进行发酵。通过48小时的发酵，LAB的群体分别增加了4.12，3.64和3.59 log 10 CFU/ml。B的人口。蜡样芽胞杆菌分别增加1.30、1.92和2.04 log 10 CFU/ml，而对照组增加3.23 log 10 CFU/ml。思瑞利（a B.对照组36和48小时的L. casei和L.嗜酸乳杆菌发酵汁，而不是L.植物B的催吐素合成基因表达量。乳酸菌发酵汁中蜡样芽胞杆菌的含量显著低于对照组。这些结果表明，乳酸杆菌可以抑制B的生长。明日叶汁中的蜡状芽孢杆菌（L. cereus）;植物油效果最好。
实际应用
摘要明日叶鲜汁具有多种保健功效，近年来被认为是一种健康饮料。但由于明日叶鲜汁易被土壤和耐热微生物污染，包括B，因此存在微生物风险。蜡状芽孢杆菌，其不能通过巴氏灭菌法灭活。在明日叶汁中加入乳酸菌，可抑制B的生长。蜡状芽孢杆菌，因为它们可以产生大量的有机酸和细菌素。因此，明日叶汁可以开发为一种健康发酵汁。
This study investigated the inhibitory activities of lactic acid bacteria (LAB) against Bacillus cereus in the Angelica keiskei juice. After pasteurization, yeasts, molds, Pseudomonas, and coliform bacteria can be inactivated effectively, but population of Bacillus cereus did not show significantly decreased. To inhibit the growth of B. cereus, Lactobacillus plantarum, casei, and acidophilus were applied to ferment the pasteurized Angelica keiskei juice. Through 48 hr fermentation, the populations of LABs increased 4.12, 3.64, and 3.59 log10 CFU/ml, respectively. The population of B. cereus increased 1.30, 1.92, and 2.04 log10 CFU/ml, respectively, but in the control group, it increased 3.23 log10 CFU/ml. Cereulide (a B. cereus emetic toxin) was identified in the control group, 36 as well as 48 hr of L. casei, and 48 hr of L. acidophilus fermented juice, but not in L. plantarum. The amount of the cereulide biosynthesis genes expression of B. cereus in Lactobacillus fermented juice was significant lower than that in the control group. These findings indicate that Lactobacillus can inhibit the growth of B. cereus in Angelica keiskei juice, and L. plantarum shows the best effect.
Practical applications
Fresh Angelica keiskei juice is considered to be a healthy beverage, attributing to its numerous beneficial effects recently. However, microbial risk is always existent due to fresh Angelica keiskei juice is easy to be contaminated by some soil and heat resistant microorganisms, including B. cereus, which is unable to be inactivated by pasteurization. LAB are used in Angelica keiskei juice to inhibit the growth of B. cereus since they can generate a large amount of organic acids and bacteriocins. Hence, Angelica keiskei juice can be developed as a healthily fermented juice.
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