The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation.

A Olsen, M Halm, M Jakobsen
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引用次数: 103

Abstract

A total of 241 lactic acid bacteria belonging to Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus fermentum/reuteri and Lactobacillus brevis from various processing stages of maize dough fermentation were investigated. Results indicated that each processing stage has its own microenvironment with strong antimicrobial activity. About half of the Lact. plantarum and practically all of the Lact. fermentum/reuteri investigated were shown to inhibit other Gram-positive and Gram-negative bacteria, explaining the elimination of these organisms during the initial processing stages. Further, widespread microbial interactions amounting to 85% to 18% of all combinations tested were demonstrated amongst lactic acid bacteria within the various processing stages, i.e. raw material, steeping, 0 h and 48 h of fermentation, explaining the microbial succession taking place amongst lactic acid bacteria during fermentation. The antimicrobial effect was explained by the combined effect of acids, compounds sensitive to proteolytic enzymes and other compounds with antimicrobial activity with the acid production being the most important factor. The pattern of antimicrobial factors was not species-specific and the safety and storage stability of fermented maize seem to depend on a mixed population of lactic acid bacteria with different types of antimicrobial characteristics. This means that introduction of pure cultures as starters may impose a risk to the product.

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发酵玉米(kenkey)乳酸菌的抑菌活性及其在发酵过程中的相互作用。
对玉米面团发酵各加工阶段的植物乳杆菌、戊糖Pediococcus、发酵/罗伊氏乳杆菌和短乳杆菌共241株乳酸菌进行了研究。结果表明,各加工阶段均有各自具有较强抑菌活性的微环境。大约有一半的人。植物和几乎整个拉丁美洲。研究表明,酵母菌/罗伊氏菌可以抑制其他革兰氏阳性和革兰氏阴性细菌,这解释了在初始加工阶段消除这些微生物的原因。此外,在不同的加工阶段,即原料、浸泡、发酵0小时和48小时,在乳酸菌之间证明了广泛的微生物相互作用,占所有组合的85%至18%,这解释了发酵过程中乳酸菌之间发生的微生物演替。其抑菌作用是酸、对蛋白酶敏感的化合物和其他具有抑菌活性的化合物共同作用的结果,其中产酸量是最重要的因素。抑菌因子的分布模式不具有物种特异性,发酵玉米的安全性和储存稳定性似乎取决于具有不同抑菌特性的乳酸菌混合种群。这意味着引入纯培养物作为发酵剂可能会对产品造成风险。
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