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Biodiversity of spoilage lactobacilli: Phenotypic characterisation

机译：腐败乳酸菌的生物多样性：表型表征

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摘要

Preventing food spoilage is a challenge for the food industry, especially when applying mild preservation methods and when avoiding the use of preservatives. Therefore, it is essential to explore the boundaries of preservation by better understanding the causative microbes, their phenotypic behaviour and their genetic makeup. Traditionally in food microbiology, single strains or small sets of selected strains are studied. Here a collection of 120 strains of 6 different spoilage related Lactobacillus species and a multitude of sources was prepared and their growth characteristics determined in 384-well plates by optical density measurements (OD) over 20 days, for 20 carbon source-related phenotypic parameters and 25 preservation-related phenotypic parameters. Growth under all conditions was highly strain specific and there was no correlation of phenotypes at the species level. On average Lactobacillus brevis strains were amongst the most robust whereas Lactobacillus fructivorans strains had a much narrower growth range. The biodiversity data allowed the definition of preservation boundaries on the basis of the number of Lactobacillus strains that reached a threshold OD, which is different from current methods that are based on growth ability or growth rate of a few selected strains. Genetic information on these microbes and a correlation study will improve the mechanistic understanding of preservation resistance and this will support the future development of superior screening and preservation methods.
机译：防止食品变质对食品工业来说是一个挑战，尤其是在采用温和的防腐方法以及避免使用防腐剂的情况下。因此，有必要通过更好地了解病原微生物，其表型行为和遗传构成来探索保存的界限。传统上，在食品微生物学中，对单个菌株或少数选定菌株进行了研究。在这里，我们准备了120种6种与腐败相关的乳酸菌菌株和多种来源的菌株的集合，并在384孔板中通过20天的光密度测量（OD），20种与碳源有关的表型参数和25个与保存相关的表型参数。在所有条件下的生长都是高度菌株特异性的，并且在物种水平上没有表型的相关性。平均而言，短乳杆菌菌株是最健壮的菌株，而果糖乳杆菌菌株的生长范围要窄得多。生物多样性数据允许根据达到阈值OD的乳酸杆菌菌株的数量来定义保存界限，这与当前基于一些选定菌株的生长能力或生长速率的方法不同。这些微生物的遗传信息和相关研究将改善对保存抗性的机理理解，这将支持未来筛选和保存方法的发展。

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  • 来源
    《Food microbiology》 |2015年第febaptaa期|34-44|共11页
  • 作者

    J.W. Sanders; S.J.C.M. Oomes; J.-M. Membre; A. Wegkamp; M. Wels;

  • 作者单位

    Unilever R&D Vlaardingen, Olivier van Noortlaan 120, NL-3133AT Vlaardingen, The Netherlands;

    Unilever R&D Vlaardingen, Olivier van Noortlaan 120, NL-3133AT Vlaardingen, The Netherlands;

    INRA, UMR1014, Oniris, Rue de la Geraudiere, FR-44322 Nantes, France;

    NIZO Food Research, Kernhemseweg 2, NL-B718 ZB Ede, The Netherlands;

    NIZO Food Research, Kernhemseweg 2, NL-B718 ZB Ede, The Netherlands;

  • 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

    Food; Preservation; Lactic acid bacteria;

    机译：餐饮;保存;乳酸菌;

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