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Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish

The formation of white bio‐membrane (shenghua) on the surface of pickle leads to uneatable and spoiled products, which has been the key problem restricting the development of Sichuan pickle industry. In this study, the 17 microorganisms in the white membrane of pickled radish were screened and ident...

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Autores principales: Yang, Yang, Lian, Yinyin, Yin, Shimei, Suo, Huayi, Zeng, Fankun, Wang, Hongwei, Song, Jiajia, Zhang, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9281942/
https://www.ncbi.nlm.nih.gov/pubmed/35844926
http://dx.doi.org/10.1002/fsn3.2833
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author Yang, Yang
Lian, Yinyin
Yin, Shimei
Suo, Huayi
Zeng, Fankun
Wang, Hongwei
Song, Jiajia
Zhang, Yu
author_facet Yang, Yang
Lian, Yinyin
Yin, Shimei
Suo, Huayi
Zeng, Fankun
Wang, Hongwei
Song, Jiajia
Zhang, Yu
author_sort Yang, Yang
collection PubMed
description The formation of white bio‐membrane (shenghua) on the surface of pickle leads to uneatable and spoiled products, which has been the key problem restricting the development of Sichuan pickle industry. In this study, the 17 microorganisms in the white membrane of pickled radish were screened and identified, of which Candida parapsilosis was the main strain causing ”shenghua“. The membrane‐forming ability of Candida parapsilosis was determined by crystal violet staining to explore its adaptability to the fermentation environment concerning temperature and oxygen. It was found that Candida parapsilosis had the strongest membrane‐forming capacity under the aerobic condition at 37°C, with the highest OD(595 nm) value reached to 3.473 ± 0.07 at 72 h post inoculation. This research identified Lactobacillus fermentum SHY10 to be the inhibitor of the membrane production of Candida parapsilosis via the Oxford cup method on a Petri dish, and via co‐inoculation with Candida parapsilosis in pickles. Furthermore, this study specified that the cell‐free supernatant (CFS) of L. fermentum SHY10 had the most significant inhibitory effects and likely to result from protein substances in the CFS. Proteases treated CFS had significantly reduced inhibitory effects against membrane formation, which confirmed that the active component was protein substances. Overall, this study identified a functional LAB strain with significant inhibitory effects against the white membrane formation in pickles, which provide a safe and consumer‐friendly solution for the membrane problem in the fermented vegetable industry.
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spelling pubmed-92819422022-07-15 Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish Yang, Yang Lian, Yinyin Yin, Shimei Suo, Huayi Zeng, Fankun Wang, Hongwei Song, Jiajia Zhang, Yu Food Sci Nutr Original Articles The formation of white bio‐membrane (shenghua) on the surface of pickle leads to uneatable and spoiled products, which has been the key problem restricting the development of Sichuan pickle industry. In this study, the 17 microorganisms in the white membrane of pickled radish were screened and identified, of which Candida parapsilosis was the main strain causing ”shenghua“. The membrane‐forming ability of Candida parapsilosis was determined by crystal violet staining to explore its adaptability to the fermentation environment concerning temperature and oxygen. It was found that Candida parapsilosis had the strongest membrane‐forming capacity under the aerobic condition at 37°C, with the highest OD(595 nm) value reached to 3.473 ± 0.07 at 72 h post inoculation. This research identified Lactobacillus fermentum SHY10 to be the inhibitor of the membrane production of Candida parapsilosis via the Oxford cup method on a Petri dish, and via co‐inoculation with Candida parapsilosis in pickles. Furthermore, this study specified that the cell‐free supernatant (CFS) of L. fermentum SHY10 had the most significant inhibitory effects and likely to result from protein substances in the CFS. Proteases treated CFS had significantly reduced inhibitory effects against membrane formation, which confirmed that the active component was protein substances. Overall, this study identified a functional LAB strain with significant inhibitory effects against the white membrane formation in pickles, which provide a safe and consumer‐friendly solution for the membrane problem in the fermented vegetable industry. John Wiley and Sons Inc. 2022-03-21 /pmc/articles/PMC9281942/ /pubmed/35844926 http://dx.doi.org/10.1002/fsn3.2833 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Yang, Yang
Lian, Yinyin
Yin, Shimei
Suo, Huayi
Zeng, Fankun
Wang, Hongwei
Song, Jiajia
Zhang, Yu
Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish
title Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish
title_full Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish
title_fullStr Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish
title_full_unstemmed Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish
title_short Inhibition of Lactobacillus fermentum SHY10 on the white membrane production of soaked pickled radish
title_sort inhibition of lactobacillus fermentum shy10 on the white membrane production of soaked pickled radish
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9281942/
https://www.ncbi.nlm.nih.gov/pubmed/35844926
http://dx.doi.org/10.1002/fsn3.2833
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