黑曲霉
植物乳杆菌
食品科学
乳酸
黄曲霉
化学
微生物学
醋酸
抗菌剂
乳酸菌
米曲霉
细菌
生物
发酵
生物化学
遗传学
作者
Shanshan Zhao,Xiangmei Hao,Fengyuan Yang,Yanping Wang,Xiaomiao Fan,Yanping Wang
出处
期刊:Foods
[MDPI AG]
日期:2022-01-12
卷期号:11 (2): 195-195
被引量:2
标识
DOI:10.3390/foods11020195
摘要
Lactic acid bacteria (LAB) can produce many kinds of antifungal substances, which have been widely proven to have antifungal activity. In this study, 359 strains of LAB were screened for antifungal activity against Aspergillus niger (A. niger) using the 96-well microtiter plate method, and three showed strong activity. Of these, ZZUA493 showed a broad-spectrum antifungal ability against A. niger, Aspergillus oryzae, Trichoderma longibrachiatum, Aspergillus flavus and Fusarium graminearum. ZZUA493 was identified as Lactobacillus plantarum. Protease treatment, the removal of hydrogen peroxide with catalase and heat treatment had no effect on the antifungal activity of the cell-free supernatant (CFS) of ZZUA493; organic acids produced by ZZUA493 appeared to have an important role in fungal growth inhibition. The contents of lactic acid, acetic acid and phenyllactic acid in the CFS tended to be stable at 48 h, and amounted to 28.5, 15.5 and 0.075 mg/mL, respectively. In addition, adding ZZUA493, as an ingredient during their preparation, prolonged the shelf life of Chinese steamed buns. Overall, ZZUA493 appears to have good potential as a fungal inhibitor for food preservation.
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