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首页> 外文期刊>Food microbiology >Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt
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Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt

机译：酸奶中哈尔滨乳杆菌K.V9.3.1Np和鼠李糖乳杆菌K.C8.3.1I的抗真菌活性表征

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摘要

Few antifungal protective cultures adapted to fermented dairy products are commercially available because of the numerous constraints linked to their market implementation. Consumer's demand for naturally preserved food products is growing and the utilization of lactic acid bacteria is a promising way to achieve this goal. In this study, using a 2~(5-1) factorial fractional design, we first evaluated the effects of fermentation time, of initial sucrose concentration and of the initial contamination amount of a spoilage yeast, on antifungal activities of single and mixed cultures of Lactobacillus rhamnosus K.C8.3.1I and lactobadllus harbinensis K.V9.3.1Np in yogurt. L. harbinensis K.V9.3.1Np, the most relevant strain with regard to antifungal activity was then studied to determine its minimal inhibitory inoculation rate, its antifungal stability during storage and its impact on yogurt organoleptic properties. We showed that L. harbinensis K.V9.3.1Np maintained a stable antifungal activity over time, which was not affected by initial sucrose, nor by a reduction of the fermentation time. This inhibitory activity was an all-or-nothing phenomenon. Once L. harbinensis K.V9.3.1Np reached a population of ～2.5 × 10~6 cfu/g of yogurt at the time of contamination, total inhibition of the yeast was achieved. We also showed that an inoculation rate of 5 × 10~6 cfu/ml in milk had no detrimental effect on yogurt organoleptic properties. In conclusion, L. harbinensis K.V9.3.1Np is a promising antifungal bioprotective strain for yogurt preservation.
机译：适应于发酵乳制品的抗真菌保护培养物很少，因为与市场实施相关的诸多限制，因此在市场上可以买到。消费者对天然腌制食品的需求正在增长，利用乳酸菌是实现这一目标的一种有前途的方法。在这项研究中，我们使用2〜（5-1）因子分式设计，首先评估了发酵时间，初始蔗糖浓度和变质酵母的初始污染量对单一和混合培养物抗真菌活性的影响。酸奶中的鼠李糖乳杆菌K.C8.3.1I和哈尔滨乳杆菌K.V9.3.1Np。然后研究了与抗真菌活性最相关的哈尔滨沙门氏菌K.V9.3.1Np菌株，以确定其最小抑菌接种率，在储存过程中的抗真菌稳定性以及对酸奶感官特性的影响。我们显示哈尔滨乳杆菌K.V9.3.1Np随时间保持稳定的抗真菌活性，不受初始蔗糖的影响，也不受发酵时间的减少。这种抑制活性是全有或全无的现象。污染时，哈尔滨乳杆菌K.V9.3.1Np达到酸奶的〜2.5×10〜6 cfu / g种群时，就达到了酵母的完全抑制。我们还表明，牛奶中5×10〜6 cfu / ml的接种率对酸奶的感官特性没有不利影响。总之，哈尔滨乳杆菌K.V9.3.1Np是用于酸奶保存的有前途的抗真菌生物保护菌株。

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  • 来源
    《Food microbiology》 |2015年第febaptaa期|10-17|共8页
  • 作者

    Emilie Delavenne; Sophie Cliquet; Clement Trunet; Georges Barbier; Jerome Mounier; Gwenaeelle Le Blay;

  • 作者单位

    Universite de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopole de Brest-Iroise, Plouzane, France;

    Universite de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopole de Brest-Iroise, Plouzane, France;

    Universite de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopole de Brest-Iroise, Plouzane, France;

    Universite de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopole de Brest-Iroise, Plouzane, France;

    Universite de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopole de Brest-Iroise, Plouzane, France;

    Universite de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopole de Brest-Iroise, Plouzane, France,Universite de Brest, UEB, Institut Universitaire Europeen de la Mer (IUEM) - UMR UBO, CNRS, IFREMER 6197, Laboratoire de Microbiologie des Environnements Extremes (LMEE), Place Nicolas Copernic, Plouzane, France,Laboratoire de Microbiologie des Environnements Extremes (LMEE), lnstitut Universitaire Europeen de la Mer (IUEM)-UMR 6197, Technopole Brest-Iroise, 29280 Plouzane, France;

  • 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

    Lactobacillus harbinensis; Bioprotective culture; Antifungal activity;

    机译：哈尔滨乳杆菌;生物保护性培养;抗真菌活性;

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