Qiang Wang,Feng Zhang,Yuhong Zhang,Yu Zhang,Hongwei Wang,Jiajia Song,Huayi Suo
This study investigated the antifungal effect, mechanism, and potential application in yogurt of Lactiplantibacillus plantarum ( L. plantarum ) LPP95 isolated from Chinese pickles. The L. plantarum LPP95 showed a high inhibitory effect on the growth of five molds , with the strongest inhibitory effect observed on Penicillium sp. The cell-free supernatants (CFS) of L. plantarum LPP95 resulted in the shrinking of Penicillium sp. spores , and destroyed the integrity of the cell wall and membrane of spores, causing the leakage of nucleic acid from cells. The antifungal activity of CFS was not decreased after heat or proteolytic enzyme treatment but was affected by pH change. The inhibitory activity of CFS was associated with organic acids, and 66 organic acids were identified by LC-MS analysis. In addition, the validation experiments showed that trans -cinnamic acid, citric acid , trans -3-indoleacrylic acid, and DL-4-hydroxyphenyllactic acid all exhibited antifungal activity. Moreover, L. plantarum LPP95 effectively inhibited the growth of Penicillium sp. in yogurt. Overall, L. plantarum LPP95 and its CFS have the potential as biological preservatives.
Han Tan,Dandan Huang,Yu Zhang,Yuanli Luo,Dejun Liu,Xiaoyong Chen,Huayi Suo
Low-salt pickled vegetables are in line with a healthier diet, yet ensuring consistent quality of such products is challenging. In this study, low-salt tuber mustard pickles fermented with Lactiplantibacillus plantarum LPP95 in the presence of chitosan and inulin were analyzed over a 30-day period, and quality changes were evaluated. Total acid productions along with high bacterial counts (10 6 CFU/mL) were observed in the initial 20 days during indoor storage temperature, in which the reduced fiber aperture was found significantly lead to an increase in crispness (16.94 ± 1.87 N) and the maintenance of a low nitrate content (1.23 ± 0.01 mg/kg). Moreover, the combined pickling treatment resulted in higher malic acid content, lower tartaric acid content, and a decrease in the content of bitter amino acids (e.g., isoleucine and leucine), thus leading to an increase in the proportion of sweet amino acids. Additionally, combined pickling led to the production of unique volatile flavor compounds, especially the distinct spicy flavor compounds isothiocyanates. Moreover, the combined pickling treatment resulted in an increase in the abundance of Lactiplantibacillus and promoted microbial diversity within the fermentation system. Thus, the synergistic effect among chitosan, inulin, and L. plantarum LPP95 significantly enhanced the quality of pickles. The study offers a promising strategy to standardize the quality of low-salt fermented vegetables.
危险品化学品经营许可证（带存储）