Yang Yang, Lian Yinyin, Yin Shimei, Suo Huayi, Zeng Fankun, Wang Hongwei, Song Jiajia, Zhang Yu
College of Food Science Southwest University Chongqing China.
National Teaching Demonstration Center of Food Science and Engineering Southwest University Chongqing China.
Food Sci Nutr. 2022 Mar 21;10(7):2236-2244. doi: 10.1002/fsn3.2833. eCollection 2022 Jul.
The formation of white bio-membrane (shenghua) on the surface of pickle leads to uneatable and spoiled products, which has been the key problem restricting the development of Sichuan pickle industry. In this study, the 17 microorganisms in the white membrane of pickled radish were screened and identified, of which was the main strain causing "shenghua". The membrane-forming ability of was determined by crystal violet staining to explore its adaptability to the fermentation environment concerning temperature and oxygen. It was found that had the strongest membrane-forming capacity under the aerobic condition at 37°C, with the highest OD value reached to 3.473 ± 0.07 at 72 h post inoculation. This research identified to be the inhibitor of the membrane production of via the Oxford cup method on a Petri dish, and via co-inoculation with in pickles. Furthermore, this study specified that the cell-free supernatant (CFS) of had the most significant inhibitory effects and likely to result from protein substances in the CFS. Proteases treated CFS had significantly reduced inhibitory effects against membrane formation, which confirmed that the active component was protein substances. Overall, this study identified a functional LAB strain with significant inhibitory effects against the white membrane formation in pickles, which provide a safe and consumer-friendly solution for the membrane problem in the fermented vegetable industry.
泡菜表面白色生物膜（生花）的形成会导致产品无法食用和变质，这一直是制约四川泡菜产业发展的关键问题。本研究对泡萝卜白色膜中的17株微生物进行了筛选和鉴定，其中 是导致“生花”的主要菌株。通过结晶紫染色测定 的成膜能力，以探究其在温度和氧气方面对发酵环境的适应性。结果发现， 在37℃有氧条件下成膜能力最强，接种后72 h时OD值最高达到3.473±0.07。本研究通过平板牛津杯法以及在泡菜中与 共接种，鉴定出 是 成膜的抑制剂。此外，本研究还明确 的无细胞上清液（CFS）具有最显著的抑制作用，且可能是由CFS中的蛋白质物质所致。经蛋白酶处理的CFS对成膜的抑制作用显著降低，这证实了活性成分是蛋白质物质。总体而言，本研究鉴定出了一株对泡菜白色膜形成具有显著抑制作用的功能性乳酸菌菌株，为发酵蔬菜产业中的膜问题提供了一种安全且消费者友好的解决方案。
