Olsen A, Halm M, Jakobsen M
Royal Veterinary and Agricultural University, Copenhagen, Denmark.
J Appl Bacteriol. 1995 Nov;79(5):506-12. doi: 10.1111/j.1365-2672.1995.tb03170.x.
A total of 241 lactic acid bacteria belonging to Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus fermentum/reuteri and Lactobacillus brevis from various processing stages of maize dough fermentation were investigated. Results indicated that each processing stage has its own microenvironment with strong antimicrobial activity. About half of the Lact. plantarum and practically all of the Lact. fermentum/reuteri investigated were shown to inhibit other Gram-positive and Gram-negative bacteria, explaining the elimination of these organisms during the initial processing stages. Further, widespread microbial interactions amounting to 85% to 18% of all combinations tested were demonstrated amongst lactic acid bacteria within the various processing stages, i.e. raw material, steeping, 0 h and 48 h of fermentation, explaining the microbial succession taking place amongst lactic acid bacteria during fermentation. The antimicrobial effect was explained by the combined effect of acids, compounds sensitive to proteolytic enzymes and other compounds with antimicrobial activity with the acid production being the most important factor. The pattern of antimicrobial factors was not species-specific and the safety and storage stability of fermented maize seem to depend on a mixed population of lactic acid bacteria with different types of antimicrobial characteristics. This means that introduction of pure cultures as starters may impose a risk to the product.
对来自玉米面团发酵不同加工阶段的总共241株属于植物乳杆菌、戊糖片球菌、发酵乳杆菌/罗伊氏乳杆菌和短乳杆菌的乳酸菌进行了研究。结果表明，每个加工阶段都有其自身具有强大抗菌活性的微环境。所研究的约一半植物乳杆菌以及几乎所有发酵乳杆菌/罗伊氏乳杆菌都显示出能抑制其他革兰氏阳性菌和革兰氏阴性菌，这解释了在初始加工阶段这些微生物的消除现象。此外，在不同加工阶段（即原料、浸泡、发酵0小时和48小时）的乳酸菌之间，广泛存在着占所有测试组合85%至18%的微生物相互作用，这解释了发酵过程中乳酸菌之间发生的微生物演替。抗菌作用是由酸、对蛋白水解酶敏感的化合物以及其他具有抗菌活性的化合物的综合作用所导致的，其中产酸是最重要的因素。抗菌因子的模式并非物种特异性的，发酵玉米的安全性和储存稳定性似乎取决于具有不同类型抗菌特性的乳酸菌混合群体。这意味着引入纯培养物作为发酵剂可能会给产品带来风险。
