Vasiliauskaite Agne, Mileriene Justina, Kasparaviciene Beatrice, Aleksandrovas Elvidas, Songisepp Epp, Rud Ida, Axelsson Lars, Muizniece-Brasava Sandra, Ciprovica Inga, Paskevicius Algimantas, Aksomaitiene Jurgita, Gabinaitiene Ausra, Uljanovas Dainius, Baliukoniene Violeta, Lutter Liis, Malakauskas Mindaugas, Serniene Loreta
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
BioCC OÜ, Riia 181A-233, 50411 Tartu, Estonia.
Microorganisms. 2023 Feb 22;11(3):557. doi: 10.3390/microorganisms11030557.
The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log cfu mL). A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with A11 strain reduced yeast and mould counts by 1.0-1.5 log cfu mL ( ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.
对不含人工食品添加剂的健康食品的需求在不断增加。因此，使用生物防护培养物的天然食品保存方法可能是化学防腐剂的一种替代方法。因此，这项工作的主要目的是筛选从发酵牛奶中分离出的本土乳酸菌的安全性和抗真菌活性，以选择具有最强杀菌特性的安全菌株，用于开发基于生物防护酸乳清蛋白浓缩物（AWPC）的发酵物及其用于保持新鲜奶酪品质的涂层。因此，从生发酵牛奶中分离并鉴定出12株乳酸菌作为防护培养物。通过抗生素敏感性、溶血和酶活性评估来确定菌株的安全性。只有一株菌株A11符合所有安全要求，并在体外表现出广谱抗真菌活性。该菌株在AWPC中培养48小时，生长良好（生物量产量为8 log cfu/mL）。A11 AWPC发酵物被用作基于果胶-AWPC的可食用涂层开发中防护培养物的载体。对发酵物和涂层在新鲜酸凝乳奶酪上的抗菌性能进行了测试。用A11菌株涂层在奶酪储存（14天）期间使酵母和霉菌数量减少了1.0-1.5 log cfu/mL（≤0.001），同时保持了其风味并将保质期延长了6天。
