Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland.
Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704, Lublin, Poland.
Microbiol Res. 2018 Jan;206:121-130. doi: 10.1016/j.micres.2017.09.011. Epub 2017 Oct 16.
The present work is the first report on spontaneous fermentation of curly kale and characteristics of autochthonous lactic acid bacteria (LAB). Our results indicate that curly kale fermentation is the new possibility of the technological use of this vegetable. Bacteria representing ten different species were isolated from three phases of curly kale fermentation and identified by MALDI-TOF mass spectrometry and 16S rRNA gene sequencing. Among them, four species were identified as Lactobacillus spp. (Lb. plantarum 332, Lb. paraplantarum G2114, Lb. brevis R413, Lb. curvatus 154), two as Weissella spp. (W. hellenica 152, W. cibaria G44), two as Pediococcus spp. (P. pentosaceus 45AN, P. acidilactici 2211), one as Leuconostoc mesenteroides 153, and one as Lactococcus lactis 37BN. The functional properties of isolates, i.e. acid, NaCl and bile salt tolerance, enzyme activities, adhesion to hydrocarbons, and antibiotic resistance, were examined. Among the tested strains, Lb. plantarum 332, Lb. paraplantarum G2114, P. pentosaceus 2211, and Lb. brevis R413 exhibited the best hydrophobicity value and high tolerance to bile salts, NaCl, and low pH.
本研究首次报道了皱叶甘蓝的自然发酵过程及其土著乳酸菌的特性。研究结果表明，皱叶甘蓝发酵为该蔬菜的技术应用提供了新的可能性。从皱叶甘蓝发酵的三个阶段中分离出了代表十个不同种的细菌，并通过 MALDI-TOF 质谱和 16S rRNA 基因测序进行了鉴定。其中，四种细菌被鉴定为乳杆菌属（Lb. plantarum 332、Lb. paraplantarum G2114、Lb. brevis R413、Lb. curvatus 154），两种为魏斯氏菌属（W. hellenica 152、W. cibaria G44），两种为肠球菌属（P. pentosaceus 45AN、P. acidilactici 2211），一种为明串珠菌属（L. mesenteroides 153），一种为乳球菌属（L. lactis 37BN）。测试了分离株的功能特性，如耐酸、耐盐和耐胆盐、酶活性、对烃类的粘附性以及抗生素耐药性。在测试的菌株中，Lb. plantarum 332、Lb. paraplantarum G2114、P. pentosaceus 2211 和 Lb. brevis R413 表现出最佳的疏水性值和对胆盐、NaCl 和低 pH 的高耐受性。
