陀小莉,马晔,代志鹏,赵凯,范洪臣

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

库德里阿兹威毕赤酵母(Pichia kudriavzevii)是一种常见的东北酸菜腐败菌，导致东北酸菜成膜、变软和产生异味等质量缺陷。从自然发酵的东北酸菜中分离出7株乳酸菌，对Pichia kudriavzevii HSDF-pks-2022(pks)进行抑制和发酵影响的研究。通过对比pks的抑菌圈大小，从7株乳酸菌中筛选出5株抑制腐败菌pks明显的乳酸菌，分别为Levilactobacillus brevis HSDF-lbn-2022(lbn)、Lactobacillus sakei HSDF-lso-2022(qj)、Leuconostoc mesenteroides HSDF-lmo-2022(cm)、Loigolactobacillus coryniformis HSDF-lco-2022(rs)、Lactiplantibacillus xiangfangensis HSDF-lxo-2022(xf);通过乳酸菌和腐败菌在酸菜中共发酵，根据发酵液产pH、有机酸、腐败菌活菌数、生物膜形成量和生物胺情况，从5株乳酸菌中筛选出qj,其抑制pks的效果最好、pH最低(3.34)、有机酸含量最高(62.10 mg/mL)、腐败菌活菌数最少(5.00×10~6 CFU/mL)、腐败菌生物膜形成量最少(0.021 g)、生物胺种类和含量也较少。不同的乳酸菌抑制pks的能力不同，qj有显著的抑制效果，该研究为发酵食品生物法抑制东北酸菜腐败提供了借鉴。

关键词(KeyWords)： 清酒乳杆菌;腐败菌;库德里阿兹威毕赤酵母;酸菜

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 陀小莉,马晔,代志鹏,赵凯,范洪臣

参考文献(References)：

• [1]WOUTERS D,GROSU-TUDOR S,ZAMFIR M,et al.Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations[J].Journal of the Science of Food and Agriculture,2013,93(13):3352-3361.
• [2]RAWAT S.Food spoilage:microorganisms and their prevention[J].Asian Journal of Plant Science and Research,2015,5(4):47-56.
• [3]YANG X Z,HU W Z,XIU Z L,et al.Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation[J].Food Research International,2020,137(7):109553.
• [4]XIONG T,GUAN Q Q,SONG S H,et al.Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation[J].Food Control,2012,26(1):178-181.
• [5]ZHANG F,TANG Y,REN Y,et al.Microbial composition of spoiled industrial-scale Sichuan paocai and characteristics of the microorganisms responsible for paocai spoilage[J].International Journal of Food Microbiology,2018,275:32-38.
• [6]MOON S H,CHANG M I,KIM H Y,et al.Pichia kudriavzevii is the major yeast involved in film-formation,off-odor production,and texture-softening in over-ripened kimchi[J].Food Science and Biotechnology,2014,23(2):489-497.
• [7]饶瑜，常伟，龚丽，等.四川泡菜生花酵母的分离与鉴定[J].食品与发酵科技，2013,49(3):19-22.
• [8]YANG Y,LIAN Y T,YIN S M,et al.Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish[J].Food Science & Nutrition,2022,10(7):2236-2244.
• [9]ANACARSO I,GIGLI L,BONDI M,et al.Isolation of two lactobacilli,producers of two new bacteriocin-like substances (BLS) for potential food-preservative use[J].European Food Research and Technology,2017,243(12):2127-2134.
• [10]SUN Q X,CHEN Q,LI F F,et al.Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J].Food Control,2016,68:358-366.
• [11]SADIQ F A,YAN B W,TIAN F W,et al.Lactic acid bacteria as antifungal and anti-mycotoxigenic agents:a comprehensive review[J].Comprehensive Reviews in Food Science and Food Safety,2019,18(5):1403-1436.
• [12]BUNGENSTOCK L,ABDULMAWJOOD A,REICH F.Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany[J].PLoS One,2020,15(3):230345.
• [13]COBAN H B.Organic acids as antimicrobial food agents:applications and microbial productions[J].Bioprocess and Biosystems Engineering,2020,43(4):569-591.
• [14]ECHEGARAY N,YILMAZ B,SHARMA H,et al.A novel approach to Lactiplantibacillus plantarum:from probiotic properties to the omics insights[J].Microbiological Research,2023,268(1):127289.
• [15]LI Q Q,ZENG X Q,FU H L,et al.Lactiplantibacillus plantarum:a comprehensive review of its antifungal and anti-mycotoxic effects[J].Trends in Food Science & Technology,2023,136(4):224-238.
• [16]LI J X,ZHANG Q X,ZHAO J X,et al.Streptococcus mutans and Candida albicans biofilm inhibitors produced by Lactiplantibacillus plantarum CCFM8724[J].Current Microbiology,2022,79(5):143.
• [17]DONG A R,MALO A,LEONG M,et al.Control of Listeria monocytogenes on ready-to-eat ham and fresh cut iceberg lettuce using a nisin containing Lactococcus lactis fermentate[J].Food Control,2021,119:107420.
• [18]EMERENINI E C,AFOLABI O R,OKOLIE P I,et al.In vitro studies on antimicrobial activities of lactic acid bacteria isolated from fresh vegetables for biocontrol of tomato pathogens[J].British Microbiology Research Journal,2013,4(3):351-359.
• [19]敖晓琳，蒲彪，蔡义民，等.能抑制引起泡菜“生花”腐败菌的乳酸菌的筛选[J].食品工业科技，2014,35(14):234-236,249.
• [20]国家卫生和计划生育委员会.食品安全国家标准食品微生物学检验霉菌和酵母计数：GB 4789.15—2016[S].北京：中国标准出版社，2016.
• [21]杨露，覃书漫，李志洪，等.丁香酚对解淀粉芽孢杆菌气液界面生物膜的抑制作用[J].食品科学技术学报，2023,41(1):88-98.
• [22]LUO Y L,LIU Y L,REN T,et al.Sichuan paocai fermented by mixed-starter culture of lactic acid bacteria[J].Food Science & Nutrition,2020,8(10):5402-5409.
• [23]JIN Y H,LEE J,PAWLUK A M,et al.Inhibitory effects of nicotinic acid,glycine,and other food additives on biogenic amine formation in Baechu kimchi fermentation[J].LWT-Food Science and Technology,2022,155:112921.
• [24]HEREDIA-CASTRO P Y,MéNDEZ-ROMERO J I,HERNáNDEZ-MENDOZA A,et al.Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp.isolated from artisanal Mexican cheese[J].Journal of Dairy Science,2015,98(12):8285-8293.
• [25]SONG X,YOU H,LI X L,et al.Effects of Lactobacillus plantarum Y42 cell-free culture supernatant on Listeria monocytogenes biofilm formation[J].Journal of Food Science and Technology,2018,36(2):35-41.
• [26]RAHMATI-JONEIDABAD M,BEHBAHANI B A,TAKI M,et al.Evaluation of the probiotic,anti-microbial,anti-biofilm,and safety properties of Levilactobacillus brevis Lb13H[J].LWT-Food Science and Technology,2024,207:116636.
• [27]ANACARSO I,MESSI P,CONDò C,et al.A bacteriocin-like substance produced from Lactobacillus pentosus 39 is a natural antagonist for the control of Aeromonas hydrophila and Listeria monocytogenes in fresh salmon fillets[J].LWT-Food Science and Technology,2014,55(2):604-611.
• [28]REID G,BURTON J.Use of Lactobacillus to prevent infection by pathogenic bacteria[J].Microbes and Infection,2002,4(3):319-324.
• [29]MAURIELLO G,ERCOLINI D,LA STORIA A,et al.Development of polythene films for food packaging activated with an antilisterial bacteriocin from Lactobacillus curvatus 32Y[J].Journal of Applied Microbiology,2004,97(2):314-322.
• [30]ZHANG Y,QIN Y X,WANG Y,et al.Lactobacillus plantarum LPL-1,a bacteriocin producing strain,changed the bacterial community composition and improved the safety of low-salt fermented sausages[J].LWT-Food Science and Technology,2020,128(1):109385.
• [31]CHOI S J,YANG S Y,YOON K S.Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli(EPEC,ETEC,and EHEC) in kimchi[J].Food Microbiology,2021,100:103868.
• [32]WANG Q,ZHANG K D,LI M,et al.Bioprotective potential of Latilactobacillus sakei and Latilactobacillus curvatus in smoked chicken legs with modified atmosphere packaging[J].Food Control,2024,164(3):110558.
• [33]PARK H,YEO S,JI Y,et al.Autoinducer-2 associated inhibition by Lactobacillus sakei NR28 reduces virulence of enterohaemorrhagic Escherichia coli O157∶H7[J].Food Control,2014,45:62-69.
• [34]STR?M K,SJ?GREN J,BROBERG A,et al.Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo (L-Phe-L-Pro) and cyclo (L-Phe-trans-4-OH-L-Pro) and 3-phenyllactic acid[J].Applied and Environmental Microbiology,2002,68(9):4322-4327.
• [35]SIEDLER S,BALTI R,NEVES A R.Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food[J].Current Opinion in Biotechnology,2019,56(8):138-146.
• [36]HOSSAIN M I,SADEKUZZAMAN M,HA S D.Probiotics as potential alternative biocontrol agents in the agriculture and food industries:a review[J].Food Research International,2017,100:63-73.
• [37]WOO J,AHN J.Probiotic-mediated competition,exclusion and displacement in biofilm formation by food-borne pathogens[J].Letters in Applied Microbiology,2013,56(4):307-313.
• [38]LIN Y,CUI T.Screening and identification of lactic acid bacteria inhibiting quorum sensing and bio-membrane formation of Aeromonas hydrophila in traditional fermented vegetables[J].Journal of Chinese Institute of Food Science and Technology,2019,19(8):199-207.
• [39]YANG X Y,PENG Z,HE M N,et al.Screening,probiotic properties,and inhibition mechanism of a Lactobacillus antagonistic to Listeria monocytogenes[J].Science of the Total Environment,2024,906:167587.
• [40]LIAN Y Y,LUO S Y,SONG J J,et al.Antimicrobial mechanism of Limosilactobacillus fermentum SHY10 metabolites against pickle film-producing strain by metabolomic and transcriptomic analysis[J].Food Bioscience,2024,57(12):103561.
• [41]SETTIER-RAMíREZ L,LóPEZ-CARBALLO G,GAVARA R,et al.Evaluation of Lactococcus lactis subsp.lactis as protective culture for active packaging of non-fermented foods:creamy mushroom soup and sliced cooked ham[J].Food Control,2021,122(3):107802.
• [42]BREDHOLT S,NESBAKKEN T,HOLCK A.Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157∶H7 in cooked,sliced,vacuum- and gas-packaged meat[J].International Journal of Food Microbiology,1999,53(1):43-52.
• [43]任俊琦，贺稚非，赵季，等.接种发酵泡菜及其低温保藏微生物变化规律[J].食品与发酵科技，2009,45(5):38-41.
• [44]KIM J H,BREIDT F.Development of preservation prediction chart for long term storage of fermented cucumber[J].Journal of Life Science,2007,17(12):1616-1621.
• [45]JOHANNINGSMEIER S D,FRANCO W,PEREZ-DIAZ I,et al.Influence of sodium chloride,pH,and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage[J].Journal of Food Science,2012,77(7):397-404.
• [46]FRANCO W,PéREZ-DíAZ I M.Microbial interactions associated with secondary cucumber fermentation[J].Journal of Applied Microbiology,2013,114(1):161-172.
• [47]HWANHLEM N,IVANOVA T,HAERTLé T,et al.Inhibition of food-spoilage and foodborne pathogenic bacteria by a nisin Z-producing Lactococcus lactis subsp.lactis KT2W2L[J].LWT-Food Science and Technology,2017,82(6):170-175.
• [48]DE FERNANDO G D G,NYCHAS G J E,PECK M W,et al.Growth/survival of psychrotrophic pathogens on meat packaged under modified atmospheres[J].International Journal of Food Microbiology,1995,28(2):221-231.
• [49]VANDENBERGH P A.Lactic acid bacteria,their metabolic products and interference with microbial growth[J].FEMS Microbiology Reviews,1993,12(1-3):221-237.
• [50]YANG X Z,HU W Z,XIU Z L,et al.Microbial community dynamics and metabolome changes during spontaneous fermentation of northeast sauerkraut from different households[J].Frontiers in Microbiology,2020,11:1878.
• [51]张军，田子罡，王建华，等.有机酸抑菌分子机理研究进展[J].畜牧兽医学报，2011,42(3):323-328.
• [52]GUIMAR?ES A,VENANCIO A,ABRUNHOSA L.Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum[J].Food Additives & Contaminants:Part A,2018,35(9):1803-1818.
• [53]ALAKOMI H L,SKYTTA E,SAARELA M,et al.Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane[J].Applied and Environmental Microbiology,2000,66(5):2001-2005.
• [54]李栋.柠檬酸对冷鲜猪肉保鲜效果的研究[J].吕梁学院学报，2016,6(2):39-41.
• [55]BLANDINO A,AL-ASEERI M E,PANDIELLA S S,et al.Cereal-based fermented foods and beverages[J].Food Research International,2003,36(6):527-543.
• [56]GUO C X,HE Y,WANG Y,et al.NMR-based metabolomic investigation on antimicrobial mechanism of Salmonella on cucumber slices treated with organic acids[J].Food Control,2022,137:108973.
• [57]AMRUTHA B,SUNDAR K,SHETTY P H.Effect of organic acids on biofilm formation and quorum signaling of pathogens from fresh fruits and vegetables[J].Microbial Pathogenesis,2017,111:156-162.
• [58]JEONG S E,CHUN B H,KIM K H,et al.Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation[J].Food Microbiology,2018,76:1-10.
• [59]KIM K H,CHUN B H,BAEK J H,et al.Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation[J].Food Microbiology,2020,86:103341.
• [60]FEDDERN V,MAZZUCO H,FONSECA F N,et al.A review on biogenic amines in food and feed:toxicological aspects,impact on health and control measures[J].Animal Production Science,2019,59(4):608-618.
• [61]?ZOGUL F,HAMED I.The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation:a review[J].Critical Reviews in Food Science and Nutrition,2018,58(10):1660-1670.
• [62]?IMAT V,DALGAARD P.Use of small diameter column particles to enhance HPLC determination of histamine and other biogenic amines in seafood[J].LWT-Food Science and Technology,2011,44(2):399-406.
• [63]TEN BRINK B,DAMINK C,JOOSTEN H M L J,et al.Occurrence and formation of biologically active amines in foods[J].International Journal of Food Microbiology,1990,11(1):73-84.
• [64]SANTOS M H S.Biogenic amines:their importance in foods[J].International Journal of Food Microbiology,1996,29(2-3):213-231.
• [65]GARDINI F,?ZOGUL Y,SUZZI G,et al.Technological factors affecting biogenic amine content in foods:a review[J].Frontiers in Microbiology,2016,7:1218.
• [66]ALVAREZ M A,MORENO-ARRIBAS M V.The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution[J].Trends in Food Science & Technology,2014,39(2):146-155.
• [67]PE?AS E,FRIAS J,SIDRO B,et al.Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut[J].Food Chemistry,2010,123(1):143-150.
• [68]ZHANG J B,HU J,WANG S,et al.Developing and validating a UPLC-MS method with a StageTip-based extraction for the biogenic amines analysis in fish[J].Journal of Food Science,2019,84(5):1138-1144.
• [69]LEE J S,YOUNG H J,PAWLUK A M,et al.Reduction in biogenic amine content in Baechu (Napa cabbage) kimchi by biogenic amine-degrading lactic acid bacteria[J].Microorganisms,2021,9(12):2570.
• [70]KIM S H,KIM S H,KANG K H,et al.Reduction in concentrations of N-nitrosodimethylamine and its precursors in kimchi by lactic acid bacteria[J].Journal of the Korean Society of Food Science and Nutrition,2017,46(2):237-243.