Guan Chengran, Li Feng, Yu Peng, Chen Xuan, Yin Yongqi, Chen Dawei, Gu Ruixia, Zhang Chenchen, Pang Bo
Key Lab of Dairy Biotechnology and Safety Control, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Foods. 2024 Aug 27;13(17):2706. doi: 10.3390/foods13172706.
Pathogenic microorganisms have been detected in fermented food. Combining the enormous class of the pathogens and their continuously appearing mutants or novel species, it is important to select suitable and safe antibacterial agents for fermented food safety. Lactic acid bacteria (LAB) which produce diverse imperative antimicrobial metabolites have an immense number of applications in the food industry. Here, the human-derived strain YT was isolated due to its cell-free supernatant (CFS-YT) and cells (Cs-YT), respectively performed obvious inhibitory ring to Gram-positive and -negative spoilage bacteria. Strain YT was identified as by the 16s rDNA sequence and morphology. The antibacterial activity of CFS-YT was demonstrated to be growth-dependent, pHs-sensitive, broadly thermostable and enzyme-insensitive. Cs-YT displayed a broad antibacterial spectrum with the action mode of bacteriostasis. The antibacterial activity of Cs-YT was due to substances located at the cell surface which were sensitive to heat, stable at broad pH gradients and sensitive to specific enzymes. These data suggested that YT could be used as an alternative antimicrobial agent in fermented food biopreservation.
在发酵食品中已检测到致病微生物。鉴于病原体种类繁多且其突变体或新物种不断出现，为确保发酵食品安全，选择合适且安全的抗菌剂至关重要。产生多种重要抗菌代谢产物的乳酸菌在食品工业中有大量应用。在此，分离出了人源菌株YT，其无细胞上清液（CFS - YT）和细胞（Cs - YT）分别对革兰氏阳性和阴性腐败菌表现出明显的抑菌圈。通过16s rDNA序列和形态学鉴定，菌株YT被鉴定为[具体菌种未给出]。CFS - YT的抗菌活性被证明与生长相关、对pH敏感、具有广泛的热稳定性且对酶不敏感。Cs - YT显示出广泛的抗菌谱，作用方式为抑菌。Cs - YT的抗菌活性归因于位于细胞表面的物质，这些物质对热敏感、在较宽的pH梯度下稳定且对特定酶敏感。这些数据表明，YT可作为发酵食品生物保鲜中的替代抗菌剂。
