文献检索文档翻译深度研究
Suppr Zotero 插件Zotero 插件
邀请有礼套餐&价格历史记录

新学期，新优惠

限时优惠:9月1日-9月22日

30天高级会员仅需29元

1天体验卡首发特惠仅需5.99元

了解详情
不再提醒
插件&应用
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
高级版
套餐订阅购买积分包
AI 工具
文献检索文档翻译深度研究
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2025

添加[具体物质]及其水提取物的波兰酵头发酵面团在体外和面包中的抗真菌能力

Antifungal Capacity of Poolish-Type Sourdough Supplemented with and Its Aqueous Extracts In Vitro and Bread.

作者信息

Hernández-Figueroa Ricardo H, Mani-López Emma, López-Malo Aurelio

机构信息

Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, Mexico.

出版信息

Antibiotics (Basel). 2022 Dec 14;11(12):1813. doi: 10.3390/antibiotics11121813.

DOI:10.3390/antibiotics11121813
PMID:36551470
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9774549/
Abstract

This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and separating the supernatant from the poolish sourdoughs once the fermentation time had ended. The aqueous extracts inhibited 80% of the growth of Penicillium chrysogenum and Penicillium corylophilum and <20% of Aspergillus niger in broth. The AEs delayed the radial growth rate and increased the lag time for the three molds tested. The addition of poolish-type sourdoughs inhibited fungal growth in bread for ten days. The extracts’ fungistatic capacity was primarily attributed to lactic and acetic acids and probably the antifungal peptides occurring in the AE. The L. plantarum sourdough is an alternative to calcium propionate as an organic antifungal agent.

摘要

本研究旨在评估植物乳杆菌NRRL B - 4496发酵的波兰酵头发酵面种水提取物（AE）在肉汤、琼脂和面包上的抗真菌能力。发酵时间结束后，通过离心从波兰酵头发酵面种中分离出上清液，从而获得水提取物。水提取物在肉汤中抑制了产黄青霉和嗜棒曲霉80%的生长，对黑曲霉的抑制率<20%。水提取物延缓了所测试的三种霉菌的径向生长速率，并延长了其延迟期。添加波兰酵头发酵面种可在十天内抑制面包中的真菌生长。提取物的抑菌能力主要归因于乳酸和乙酸，可能还有水提取物中存在的抗真菌肽。植物乳杆菌发酵面种可作为丙酸钙的替代品，作为一种有机抗真菌剂。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/fd65ae725deb/antibiotics-11-01813-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/757a522217b1/antibiotics-11-01813-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/5861d0690a92/antibiotics-11-01813-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/ea727a9d88c7/antibiotics-11-01813-g003a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/bee554477b43/antibiotics-11-01813-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/55b16b100af3/antibiotics-11-01813-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/541f9278e728/antibiotics-11-01813-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/fd65ae725deb/antibiotics-11-01813-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/757a522217b1/antibiotics-11-01813-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/5861d0690a92/antibiotics-11-01813-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/ea727a9d88c7/antibiotics-11-01813-g003a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/bee554477b43/antibiotics-11-01813-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/55b16b100af3/antibiotics-11-01813-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/541f9278e728/antibiotics-11-01813-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/2cc2/9774549/fd65ae725deb/antibiotics-11-01813-g007.jpg

相似文献

[1]
Antifungal Capacity of Poolish-Type Sourdough Supplemented with and Its Aqueous Extracts In Vitro and Bread.

Antibiotics (Basel). 2022-12-14

[2]
Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread.

Foods. 2024-7-23

[3]
The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread.

Int J Food Microbiol. 2008-7-31

[4]
Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.

Int J Food Microbiol. 2018-9-11

[5]
Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties.

Foods. 2023-2-4

[6]
Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity.

Food Res Int. 2024-8

[7]
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making.

Food Chem. 2011-1-25

[8]
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.

Appl Environ Microbiol. 2011-3-25

[9]
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.

Appl Environ Microbiol. 2000-9

[10]
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation.

Int J Food Microbiol. 2018-2-2

引用本文的文献

[1]
Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread.

Foods. 2025-4-3

[2]
Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough.

Molecules. 2024-12-30

[3]
Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread.

Foods. 2024-7-23

[4]
Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of 21/1 Cell-Free Supernatants (CFS).

Int J Environ Res Public Health. 2024-4-28

本文引用的文献

[1]
The impacts of antimicrobial and antifungal activity of cell-free supernatants from lactic acid bacteria in vitro and foods.

Compr Rev Food Sci Food Saf. 2022-1

[2]
Bioprospecting Antimicrobials from : Key Factors Underlying Its Probiotic Action.

Int J Mol Sci. 2021-11-8

[3]
Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 12: suitability of taxonomic units notified to EFSA until March 2020.

EFSA J. 2020-7-2

[4]
A taxonomic note on the genus : Description of 23 novel genera, emended description of the genus Beijerinck 1901, and union of and .

Int J Syst Evol Microbiol. 2020-4-15

[5]
Antimicrobial activity of protein-containing fractions isolated from Lactobacillus plantarum NRRL B-4496 culture.

Braz J Microbiol. 2020-9

[6]
Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1.

Int J Food Microbiol. 2018-7-12

[7]
Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.

Int J Food Microbiol. 2016-8-16

[8]
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products.

Int J Food Microbiol. 2017-4-17

[9]
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.

Int J Food Microbiol. 2016-12-19

[10]
Description of Aspergillus flavus growth under the influence of different factors (water activity, incubation temperature, protein and fat concentration, pH, and cinnamon essential oil concentration) by kinetic, probability of growth, and time-to-detection models.

Int J Food Microbiol. 2017-1-2

文献AI研究员

20分钟写一篇综述，助力文献阅读效率提升50倍

立即体验

用中文搜PubMed

大模型驱动的PubMed中文搜索引擎

马上搜索

推荐工具

医学文档翻译智能文献检索