Borgonovi Taís Fernanda, Fugaban Joanna Ivy Irorita, Bucheli Jorge Enrique Vazquez, Casarotti Sabrina Neves, Holzapfel Wilhelm Heinrich, Todorov Svetoslav Dimitrov, Penna Ana Lucia Barretto
Department of Food Engineering and Technology, São Paulo State University (UNESP), São José Do Rio Preto, SP, 15054-000, Brazil.
ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk, 37554, Republic of Korea.
Probiotics Antimicrob Proteins. 2024 Oct;16(5):1801-1816. doi: 10.1007/s12602-023-10135-w. Epub 2023 Aug 12.
The food industry has been developing new products with health benefits, extended shelf life, and without chemical preservation. Bacteriocin-producing lactic acid bacteria (LAB) strains have been evaluated for food fermentation to prevent contamination and increase shelf life. In this study, potentially probiotic LAB strains, Lactiplantibacillus (Lb.) plantarum ST8Sh, Lacticaseibacillus (Lb.) casei SJRP38, and commercial starter Streptococcus (St.) thermophilus ST080, were evaluated for their production of antimicrobial compounds, lactic acid and enzyme production, carbohydrate assimilation, and susceptibility to antibiotics. The characterization of antimicrobial compounds, the proteolytic activity, and its inhibitory property against Listeria (List.) monocytogenes and Staphylococcus (Staph.) spp. was evaluated in buriti and passion fruit-supplemented fermented milk formulations (FMF) produced with LAB strains. Lb. plantarum ST8Sh was found to inhibit List. monocytogenes through bacteriocin production and produced both L(+) and D(-) lactic acid isomers, while Lb. casei SJRP38 mainly produced L(+) lactic acid. The carbohydrate assimilation profiles were compatible with those usually found in LAB. The potentially probiotic strains were susceptible to streptomycin and tobramycin, while Lb. plantarum ST8Sh was also susceptible to ciprofloxacin. All FMF produced high amounts of L(+) lactic acid and the viability of total lactobacilli remained higher than 8.5 log CFU/mL during monitored storage period. Staph. aureus ATCC 43300 in fermented milk with passion fruit pulp (FMFP) and fermented milk with buriti pulp (FMB), and Staph. epidermidis KACC 13234 in all formulations were completely inhibited after 14 days of storage. The combination of Lb. plantarum ST8Sh and Lb. casei SJRP38 and fruit pulps can provide increased safety and shelf-life for fermented products, and natural food preservation meets the trends of the food market.
食品工业一直在开发具有健康益处、延长保质期且无需化学防腐剂的新产品。已对产细菌素的乳酸菌（LAB）菌株进行评估，用于食品发酵以防止污染并延长保质期。在本研究中，对潜在的益生菌LAB菌株植物乳杆菌（Lb.）ST8Sh、干酪乳杆菌（Lb.）SJRP38和商业发酵剂嗜热链球菌（St.）ST080进行了抗菌化合物产生、乳酸和酶产生、碳水化合物同化以及对抗生素敏感性的评估。在LAB菌株生产的添加巴西莓和西番莲的发酵乳配方（FMF）中，对抗菌化合物的特性、蛋白水解活性及其对单核细胞增生李斯特菌（List.）和葡萄球菌（Staph.）的抑制特性进行了评估。发现植物乳杆菌ST8Sh通过产生细菌素抑制单核细胞增生李斯特菌，并产生L（+）和D（-）乳酸异构体，而干酪乳杆菌SJRP38主要产生L（+）乳酸。碳水化合物同化谱与LAB中常见的谱相符。潜在的益生菌菌株对链霉素和妥布霉素敏感，而植物乳杆菌ST8Sh对环丙沙星也敏感。所有FMF均产生大量L（+）乳酸，在监测的储存期内，总乳酸菌的活力保持高于8.5 log CFU/mL。在储存14天后，西番莲果肉发酵乳（FMFP）和巴西莓果肉发酵乳（FMB）中的金黄色葡萄球菌ATCC 43300以及所有配方中的表皮葡萄球菌KACC 13234均被完全抑制。植物乳杆菌ST8Sh和干酪乳杆菌SJRP38与果肉的组合可为发酵产品提供更高的安全性和保质期，天然食品保鲜符合食品市场的趋势。
