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Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin
Food Control ( IF 6 ) Pub Date : 2018-06-01 , DOI: 10.1016/j.foodcont.2017.11.041
Marcus Schmidt , Kieran M. Lynch , Emanuele Zannini , Elke K. Arendt

Abstract Lactic acid bacteria have shown great potential as bio-preservative agents to maintain high food quality and safety. The strain Lactobacillus reuteri R29 is reported to have a broad spectrum of antifungal activity and suitability for application in food systems. Its antifungal activity is predominantly based on phenyllactic acid (PLA). Furthermore, it is potentially a producer of reuterin, a potent antimicrobial agent. This study focused on increasing the antifungal activity in vitro by supplementation of the growth medium with phenylalanine and glycerol to increase the yield of PLA and reuterin, respectively. For PLA, the addition of 1.5% phenylalanine (w/v) to MRS, resulted in significantly increased accumulation of PLA and antifungal performance against Fusarium culmorum. Supplementation of MRS with 500mM glycerol combined with a reduced glucose content (1.5%) showed the highest reuterin accumulation combined with fungal inhibition. To investigate the antifungal performance in situ, these cell-free supernatants (cfs) were applied in a bread system. The application of PLA-enriched cfs resulted in significantly extended (4 days) microbial shelf life compared to the control. The reuterin-enriched medium did not lead to significant shelf life extension. In conclusion, Lactobacillus reuteri R29 and its PLA-enriched cfs were found to be very promising alternatives for food bio-preservation.

中文翻译:

通过增加苯乳酸和罗伊氏蛋白的产量来提高罗伊氏乳杆菌 R29 抗真菌活性的基础研究

摘要 乳酸菌作为生物防腐剂在保持食品质量和安全方面显示出巨大的潜力。据报道,罗伊氏乳杆菌 R29 菌株具有广谱的抗真菌活性,适用于食品系统。其抗真菌活性主要基于苯乳酸 (PLA)。此外,它可能是罗伊氏素(一种有效的抗菌剂)的生产者。该研究的重点是通过在生长培养基中补充苯丙氨酸和甘油来增加体外抗真菌活性,以分别增加 PLA 和罗伊氏素的产量。对于 PLA,在 MRS 中添加 1.5% 苯丙氨酸 (w/v),导致 PLA 的积累和对镰刀菌的抗真菌性能显着增加。用 500 mM 甘油补充 MRS 并结合降低的葡萄糖含量 (1.5%) 显示最高的罗伊氏素积累与真菌抑制相结合。为了研究原位抗真菌性能,将这些无细胞上清液 (cfs) 应用于面包系统。与对照相比,富含 PLA 的 cfs 的应用导致微生物保质期显着延长(4 天)。富含罗伊氏蛋白的培养基不会显着延长保质期。总之,罗伊氏乳杆菌 R29 及其富含 PLA 的 cfs 被发现是非常有前途的食品生物防腐替代品。与对照相比,富含 PLA 的 cfs 的应用导致微生物保质期显着延长(4 天)。富含罗伊氏蛋白的培养基不会显着延长保质期。总之,罗伊氏乳杆菌 R29 及其富含 PLA 的 cfs 被发现是非常有前途的食品生物防腐替代品。与对照相比,富含 PLA 的 cfs 的应用导致微生物保质期显着延长(4 天)。富含罗伊氏蛋白的培养基不会显着延长保质期。总之,罗伊氏乳杆菌 R29 及其富含 PLA 的 cfs 被发现是非常有前途的食品生物防腐替代品。
更新日期:2018-06-01
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