{"title":"用柚子（Citrus maxima）皮提取物发酵的植物乳杆菌 299 V 提高鲑鱼片的微生物安全性和货架期","authors":"Qian Hua , Jiong-Wei Wang , Dan Li","doi":"10.1016/j.fpsl.2024.101359","DOIUrl":null,"url":null,"abstract":"<div><div>This study demonstrated the selective support of pomelo (<em>Citrus maxima</em>) peel extract (PPE) on <em>Lactiplantibacillus plantarum</em> 299 V growth, of which the resultant enhanced microbial safety and shelf life of salmon fillets. Incorporating PPE fermented with <em>L. plantarum</em> 299 V for 48 h (FPPE-48h) into alginate coating inhibited both the spiked <em>Listeria monocytogenes</em> and the spoilage - causing bacteria (psychotrophic bacteria, <em>Enterobacteriaceae</em>, <em>Pseudomona</em>s spp.) on salmon fillets during the 4-day chilled storage, resulting in 1–1.5 log CFU/g lower bacterial counts (<em>P</em> < 0.05). FPPE-48h effectively suppressed biogenic amine-producing bacteria, and remarkably retarded the accumulation of putrescine, cadaverine, histamine, and tyramine (<em>P</em> < 0.05). Last, the key antimicrobial substances generated during the late stage of PPE fermentation were profiled using non-target ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) analysis. This study exemplifies a successful approach of fermenting probiotic utilizing food by-products/food waste to enhance the safety and shelf life of ready-to-eat foods.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101359"},"PeriodicalIF":8.5000,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancement of microbial safety and shelf life of salmon fillets by Lactiplantibacillus plantarum 299 V fermented in pomelo (Citrus maxima) peel extract\",\"authors\":\"Qian Hua , Jiong-Wei Wang , Dan Li\",\"doi\":\"10.1016/j.fpsl.2024.101359\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study demonstrated the selective support of pomelo (<em>Citrus maxima</em>) peel extract (PPE) on <em>Lactiplantibacillus plantarum</em> 299 V growth, of which the resultant enhanced microbial safety and shelf life of salmon fillets. Incorporating PPE fermented with <em>L. plantarum</em> 299 V for 48 h (FPPE-48h) into alginate coating inhibited both the spiked <em>Listeria monocytogenes</em> and the spoilage - causing bacteria (psychotrophic bacteria, <em>Enterobacteriaceae</em>, <em>Pseudomona</em>s spp.) on salmon fillets during the 4-day chilled storage, resulting in 1–1.5 log CFU/g lower bacterial counts (<em>P</em> < 0.05). FPPE-48h effectively suppressed biogenic amine-producing bacteria, and remarkably retarded the accumulation of putrescine, cadaverine, histamine, and tyramine (<em>P</em> < 0.05). Last, the key antimicrobial substances generated during the late stage of PPE fermentation were profiled using non-target ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) analysis. This study exemplifies a successful approach of fermenting probiotic utilizing food by-products/food waste to enhance the safety and shelf life of ready-to-eat foods.</div></div>\",\"PeriodicalId\":12377,\"journal\":{\"name\":\"Food Packaging and Shelf Life\",\"volume\":\"46 \",\"pages\":\"Article 101359\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2024-09-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Packaging and Shelf Life\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214289424001248\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424001248","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
本研究证明了柚子（Citrus maxima）果皮提取物（PPE）对植物乳杆菌 299 V 生长的选择性支持，从而提高了鲑鱼片的微生物安全性和货架期。在海藻酸盐涂层中加入经植物乳杆菌 299 V 发酵 48 小时的 PPE（FPPE-48h），可在 4 天的冷藏储存期间抑制鲑鱼片上的单核细胞增生李斯特菌和腐败菌（精神营养菌、肠杆菌科、假单胞菌属），使细菌计数降低 1-1.5 log CFU/g（P < 0.05）。FPPE-48h 能有效抑制生物胺产生菌，并显著延缓腐胺、尸胺、组胺和酪胺的积累（P < 0.05）。最后，利用非目标超高效液相色谱四极杆飞行时间质谱（UPLC-Q-TOF-MS）分析了 PPE 发酵后期产生的关键抗菌物质。这项研究是利用食品副产品/食品废弃物发酵益生菌以提高即食食品安全性和保质期的成功范例。
Enhancement of microbial safety and shelf life of salmon fillets by Lactiplantibacillus plantarum 299 V fermented in pomelo (Citrus maxima) peel extract
This study demonstrated the selective support of pomelo (Citrus maxima) peel extract (PPE) on Lactiplantibacillus plantarum 299 V growth, of which the resultant enhanced microbial safety and shelf life of salmon fillets. Incorporating PPE fermented with L. plantarum 299 V for 48 h (FPPE-48h) into alginate coating inhibited both the spiked Listeria monocytogenes and the spoilage - causing bacteria (psychotrophic bacteria, Enterobacteriaceae, Pseudomonas spp.) on salmon fillets during the 4-day chilled storage, resulting in 1–1.5 log CFU/g lower bacterial counts (P < 0.05). FPPE-48h effectively suppressed biogenic amine-producing bacteria, and remarkably retarded the accumulation of putrescine, cadaverine, histamine, and tyramine (P < 0.05). Last, the key antimicrobial substances generated during the late stage of PPE fermentation were profiled using non-target ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) analysis. This study exemplifies a successful approach of fermenting probiotic utilizing food by-products/food waste to enhance the safety and shelf life of ready-to-eat foods.
期刊介绍：
Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
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