Siroli Lorenzo, Camprini Lucia, Pisano Maria Barbara, Patrignani Francesca, Lanciotti Rosalba
Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy.
Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Cesena, Italy.
Front Microbiol. 2019 Mar 26;10:563. doi: 10.3389/fmicb.2019.00563. eCollection 2019.
This work aimed to evaluate the potential of 15 nisin producing strains, isolated from dairy products, for the fermentation of soymilk and carrot juice. In particular, the acidification and the production of nisin in the food matrices were recorded. Moreover, three strains (LBG2, FBG1P, and 3LC39), that showed the most promising results were further scrutinized for their anti- activity and volatile molecules profile during fermentation of soymilk and carrot juice. strains LBG2, FBG1P, and 3LC39 resulted the most interesting ones, showing rapid growth and acidification on both food matrices. The higher amounts of nisin were detected in soymilk samples fermented by the strain LBG2 after 24 and 48 h (26.4 mg/L). Furthermore, the rapid acidification combined with the production of nisin resulted in a strong anti- activity, reducing the pathogen loads below the detection limit, in carrot juice samples fermented by the strains LBG2 and FBG1P and in soymilk by the strain LBG2. The fermentation increased the presence of volatile molecules such as aldehydes and ketones with a positive impact on the organoleptic profile of both the fermented products. These results highlighted the interesting potential of three nisin producing strains for the production of fermented carrot juice and soymilk. In fact, the fermentation by lactic acid bacteria, combined or not with other mild technologies, represents a good strategy for the microbiological stabilization of these products. Furthermore, the increase of molecules with a positive sensory impact, such as aldehydes and ketones, in the fermented products suggests a possible improvement of their organoleptic characteristics.
这项工作旨在评估从乳制品中分离出的15株产乳链菌肽菌株对豆浆和胡萝卜汁进行发酵的潜力。特别记录了食品基质中的酸化情况和乳链菌肽的产生。此外，对表现出最有前景结果的三株菌株（LBG2、FBG1P和3LC39）在豆浆和胡萝卜汁发酵过程中的抗菌活性和挥发性分子谱进行了进一步研究。菌株LBG2、FBG1P和3LC39是最受关注的，它们在两种食品基质上均显示出快速生长和酸化。在24小时和48小时后，由菌株LBG2发酵的豆浆样品中检测到的乳链菌肽含量更高（26.4毫克/升）。此外，快速酸化与乳链菌肽的产生相结合，在由菌株LBG2和FBG1P发酵的胡萝卜汁样品以及由菌株LBG2发酵的豆浆样品中产生了强大的抗菌活性，将病原体负荷降低到检测限以下。发酵增加了醛和酮等挥发性分子的存在，对两种发酵产品的感官特性产生了积极影响。这些结果突出了三株产乳链菌肽菌株在生产发酵胡萝卜汁和豆浆方面的有趣潜力。事实上，乳酸菌发酵，无论是否与其他温和技术相结合，都是这些产品微生物稳定化的良好策略。此外，发酵产品中具有积极感官影响的分子（如醛和酮）的增加表明其感官特性可能得到改善。
