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首页> 外文期刊>Food microbiology >Effect of copy number of the spoVA~(2mob) operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp
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Effect of copy number of the spoVA~(2mob) operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp

机译：SPOVA〜（2MOB）操纵子，酵素和瑞士金蛋白的副本效果对芽孢杆菌SPP引起的Rope面包腐败的影响

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摘要

Bacillus spp. cause ropy bread spoilage of bread, which is characterized by a rotten fruity odor, followed by discoloration and degradation of the crumb. Bacillus spp. are wheat grain endophytes and form heat resistant endospores, therefore, process hygiene and heating during baking do not prevent ropy spoilage. This study used 8 strains of Bacillus subtilis and Bacillus amyloliquefaciens to determine whether the presence and the copy number of spoVA~(2mob) operon influences survival after baking; in addition, the spoilage phenotype was correlated with the presence of amylolytic enzymes in genomes of Bacillus spp.. The presence and copy number of the spoVA~(2mob) operon had only a minor effect on survival of Bacillus endospores. Strains of B. amyloliquefaciens caused ropy spoilage faster than strains of B. subtilis, this difference correlated to the number and type of extracellular amylases encoded in the genomes of the strains of B. amyloliquefaciens and B. subtilis. The inhibitory effect of sourdough on ropy spoilage was determined by addition of 3-24% sourdough fermented with L. reuteri TMW1.656. Addition of 12% and 24% sourdough, corresponding to a bread pH of 5.93 ± 0.041 and 5.53 ± 0.040, respectively, delayed ropy spoilage for 2 and more than 5 d, respectively. The comparison of addition of 12% sourdough fermented with the reutericyclin producing L reuteri TMW1.656 and the isogenic reutericyclin-negative strain L. reuteri TMW1.6S6AgtfAArtcN demonstrated that reutericyclin produced in sourdough inhibits growth of Bacillus in bread. In conclusion, sourdough inhibits germination of Bacillus spores in bread and the effect of sourdough is enhanced by reutericyclin.
机译：Bacillus SPP。导致橡皮面包腐败面包，其特征在于腐烂的水果气味，然后是碎屑的变色和降解。 Bacillus SPP。小麦粒子内体细胞和形成耐热性鼻腔，因此，烘焙过程中的工艺卫生和加热不会阻止腐败。本研究使用了8株枯草芽孢杆菌和甲硝腺素溶氨株，以确定SPOVA〜（2MOB）操纵子的存在和拷贝数是否会影响烘焙后的存活;此外，腐败表型与芽孢杆菌基因组中的淀粉溶解酶的存在相关.. SPOVA〜（2MOB）操纵子的存在和拷贝数仅对芽孢杆菌的存活率进行了轻微影响。 B.淀粉蛋白的菌株导致腐败的腐败比B.枯草芽孢杆菌的菌株更快，这种差异与在B.淀粉醇的菌株的基因组中编码的细胞外淀粉酶的数量和类型相关。通过加入3-24％的酸蛋糕，通过用L.Reuteri TMw1.656发酵3-24％的酸蛋糕来确定酸槽对腐败的抑制作用。添加12％和24％的酸棒，分别对应于5.93±0.041和5.53±0.04040的面包pH分别延迟Roy腐败2且超过5d。将12％发酵的加入Reutericclin的添加12％酸蛋白的比较L.Reuteri TMW1.6S6AGTFAartCN的发酵于Reutericclin TMw1.656和Isogeric Reidericyclin-阴性菌株L.Reuteri TMW1.6S6AGTFAartCN，其在酸蛋白中产生的Reutericclin抑制了面包中芽孢杆菌的生长。总之，酸谷抑制面包中枯草芽孢杆菌的萌发，并通过Reutericclin提高了酵母的作用。

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  • 来源
    《Food microbiology》 |2020年第10期|103507.1-103507.9|共9页
  • 作者

    Zhen Li; Francieli Begnini Siepmann; Luis E. Rojas Tovar; Xiaoyan Chen; Michael G. Gaenzle;

  • 作者单位

    University of Alberta Department of Agricultural Food and Nutritional Science Edmonton Alberta Canada;

    University of Alberta Department of Agricultural Food and Nutritional Science Edmonton Alberta Canada Federal University of Parana Technology Sector Chemical Engineering Department Curitiba Parana Brazil;

    University of Alberta Department of Agricultural Food and Nutritional Science Edmonton Alberta Canada;

    University of Alberta Department of Agricultural Food and Nutritional Science Edmonton Alberta Canada;

    University of Alberta Department of Agricultural Food and Nutritional Science Edmonton Alberta Canada;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Bacillus spp.; Ropy spoilage; Extracellular amylase; Sourdough; Reutericyclin;

    机译：芽孢杆菌SPP;腐败;细胞外淀粉酶;拓荒者;ReutericyClin.;

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