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首页> 外文期刊>Food & Function >Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation
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Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation

机译：用抗念珠菌活性的益生菌活性培养物的表征

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摘要

Probiotic starters for Chinese pickle fermentation were screened from three anti-Candida lactic acid bacteria (LAB). Similar to commercial starters, the candidates Lactobacillus plantarum AT4 and L. plantarum AT28 could acidize the pickle within 10 days. The isolates AT4 and AT28 maintained 6.0-7.0 log cfu ml(-1) in the pickle products and their inhibition rates against Candida increased to 83.7% and 92.9% after fermentation, respectively. Only L. plantarum AT4 satisfied the essential probiotic requirements such as tolerance to the gastrointestinal environment (pH 2.0, 0.5% bile salts and 0.5% phenol) and adhesion to Caco-2 cells. The pickle product fermented with L. plantarum AT4 presented comparable levels of lactic and acetic acids, volatile profile and sensory value to the commercial one. The results suggested that L. plantarum AT4 can be used as a probiotic starter for industrial fermentation of Chinese pickle, and the pickled product may be utilized as a promising anti-Candida probiotic.
机译：从三个抗念珠菌乳酸菌（实验室）筛选出用于中文泡菜发酵的益生菌初学者。类似于商业初学者，候选候解物乳酸乳杆菌AT4和L.Platarum AT28可以在10天内酸化泡菜。分离酸盐产品中的分离物AT4和AT28维持6.0-7.0 Log CFU ML（-1），分别在发酵后对念珠菌的抑制率增加到83.7％和92.9％。只有L.Plantarum AT4满足了对胃肠环境（pH2.0,0.5％胆汁盐和0.5％苯酚）的耐受性等益生菌要求，以及对Caco-2细胞的粘附性。用L.Playarum发酵的泡菜产品呈现出可比水平的乳酸和乙酸，挥发性曲线和感官值。结果表明，L.Purerarum At4可用作中国泡菜的工业发酵的益生菌起动器，腌制产品可用作有前途的抗念珠菌益生菌。

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  • 来源
    《Food & Function》 |2019年第10期|共9页
  • 作者

    Rao Yu; Tao Yufei; Li Yalin; She Xiao; Yang Jiantao; Qian Yang; Du Hengjun; Liu Lei; Xiao Hang;

  • 作者单位

    Xihua Univ Sch Food Sci &

    Bioengn Hongguang St Chengdu 610039 Sichuan Peoples R China;

    Xihua Univ Sch Food Sci &

    Bioengn Hongguang St Chengdu 610039 Sichuan Peoples R China;

    Xihua Univ Sch Food Sci &

    Bioengn Hongguang St Chengdu 610039 Sichuan Peoples R China;

    Xihua Univ Sch Food Sci &

    Bioengn Hongguang St Chengdu 610039 Sichuan Peoples R China;

    Zhaoqing Inst Food Control Donggang Rd Zhaoqing 526060 Guangdong Peoples R China;

    Sichuan Technol &

    Business Coll Tianfu Ave Dujiangyan 611830 Sichuan Peoples R China;

    Univ Massachusetts Dept Food Sci Amherst MA 01003 USA;

    Xihua Univ Sch Food Sci &

    Bioengn Hongguang St Chengdu 610039 Sichuan Peoples R China;

    Univ Massachusetts Dept Food Sci Amherst MA 01003 USA;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
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