Choeisoongnern Thiwanya, Chaiyasut Chaiyavat, Sivamaruthi Bhagavathi Sundaram, Makhamrueang Netnapa, Peerajan Sartjin, Sirilun Sasithorn, Sittiprapaporn Phakkharawat
Neuropsychological Research Laboratory, Neuroscience Research Center, School of Anti-Aging and Regenerative Medicine, Mae Fah Luang University, Bangkok 10110, Thailand.
Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
Foods. 2023 Sep 22;12(19):3520. doi: 10.3390/foods12193520.
Microbial contamination affects the quality of the fermented Thunb. () beverage (FHB). The present study aimed to assess the bio-preservative property of OV3-6 ( OV3-6) during the production of FHB. The antimicrobial activity against , , , and and the survival of OV3-6 were studied. Then, FHB fermentation was performed with different preservatives (non-preservative, OV3-6, cell-free supernatant of OV3-6, and nisin) with and without representative pathogens. The maximum antimicrobial activity against and was observed after 18 h of cultivation in an MRS medium. OV3-6 was used as a starter to produce the FHB, and the strain survived up to 48 h in the fermented beverage. OV3-6 and its cell-free supernatant inhibited the growth of , , , and in the stimulated FHB. The non-preservatives and nisin-containing FHB showed inhibition against Gram-positive pathogens. The FHB treated with OV3-6 was rich in lactic acid bacteria, and the product was at an acceptable level of pH (less than 4.3). Certain limitations were identified in the study, such as lack of nutritional, metabolomics analysis, and safety and consumer acceptability of FHB. The results suggested that OV3-6 could be used as a bio-preservative to produce fermented plant beverages (FPBs).
微生物污染会影响发酵的[植物名称]（Thunb.）饮料（FHB）的质量。本研究旨在评估OV3 - 6在FHB生产过程中的生物保鲜特性。研究了其对[具体微生物名称1]、[具体微生物名称2]、[具体微生物名称3]和[具体微生物名称4]的抗菌活性以及OV3 - 6的存活情况。然后，在有无代表性病原体的情况下，用不同的防腐剂（无防腐剂、OV3 - 6、OV3 - 6的无细胞上清液和乳链菌肽）进行FHB发酵。在MRS培养基中培养18小时后，观察到对[具体微生物名称1]和[具体微生物名称2]的最大抗菌活性。OV3 - 6被用作发酵FHB的起始菌株，该菌株在发酵饮料中存活长达48小时。OV3 - 6及其无细胞上清液在模拟的FHB中抑制了[具体微生物名称1]、[具体微生物名称2]、[具体微生物名称3]和[具体微生物名称4]的生长。不含防腐剂和含乳链菌肽的FHB对革兰氏阳性病原体有抑制作用。用OV3 - 6处理的FHB富含乳酸菌，产品的pH值处于可接受水平（小于4.3）。研究中发现了一些局限性，如缺乏营养、代谢组学分析以及FHB的安全性和消费者可接受性。结果表明，OV3 - 6可作为生物防腐剂用于生产发酵植物饮料（FPB）。
