肠膜明串珠菌的最适发酵培养基筛选

将肠膜明串珠菌接种在不同培养基上进行发酵培养,观察其生长状况。将使此菌种长势良好的几种培养基进行综合对比。用新培养基进行二次筛选,得到肠膜明串珠菌的最适发酵培养基。     

Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

Probiotic strain Lactobacillus plantarum L4 and strain Leuconostoc mesenteroides LMG 7954 were applied for the controlled fermentation of cabbage heads. The parameters of the controlled and spontaneous fermentations, including antimicrobial effect of cabbage brines obtained at the end of both fermentations, were monitored. To check out the influence of starter culture strains, 10 randomly chosen lactic acid bacteria, isolated at the end of controlled cabbage heads fermentation were identified by API 50 CHL test, and the presence of the probiotic culture was confirmed by Pulsed Field Gel Electrophoresis. The starter cultures applied for cabbage heads fermentation allowed lowering of NaCl concentrations from 4.0% to 2.5% (w/v), considerably accelerated fermentation process by 14 d, and improved the product quality. The produced sauerkraut heads are considered probiotic product as viable probiotic cells count in final product was higher than 10(6) colony-forming units (CFU) per gram of product. PRACTICAL APPLICATION: The results of this research could be applied in the production of fermented cabbage heads with added functional (probiotic) value and with lower NaCl concentration with expected shortened fermentation time. This could not only be of economic but also of ecological importance.     

肠膜明串珠菌对蜜柚果醋酿造过程中品质变化影响

以梅州蜜柚为原料,实验设混菌发酵组（酒精发酵添加肠膜明串珠菌（Leuconostoc mesenteroides））和对照组,研究蜜柚果醋酿造过程中的品质变化。结果表明,酒精发酵阶段（0～48 h）混菌发酵组乳酸含量迅速升高至4.32 g/L,柠檬酸含量快速下降至0.24 g/L;醋酸发酵结束,混菌发酵组总滴定酸、醋酸、柠檬酸含量显著低于对照组（P＜0.05）。混菌发酵组蜜柚果醋中总黄酮含量为0.59 g/L,DPPH自由基清除率为43.94%,氧化自由基吸收能力（ORAC）值为24.49 μmol TE/g,均高于对照组。蜜柚果醋发酵过程中对羟基苯甲酸、芥子酸、咖啡酸、间苯三酚、野漆树苷、芦丁和橙皮素含量均上升,其中混菌发酵组对羟基苯甲酸和橙皮素分别达到5.07 mg/L和4.00 mg/L,显著高于对照组（P＜0.05）,而柚皮苷和柠檬苦素则分别降解了26.82%和46.69%。综上所述,在发酵初期添加肠膜明串珠菌对蜜柚果醋品质有明显提升。     

Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131

Leuconostoc mesenteroides E131, isolated from dry fermented sausages, produces an antimicrobial agent, characterized as bacteriocin. The effect of pH and temperature on growth and bacteriocin production, using MRS broth as growth medium, was studied in a fermentor. The pH value at which the best cell growth was observed (6.5) did not coincided with the value at which the maximum bacteriocin activity was attained (5.5). In contrast, the maximum bacteriocin activity was attained at temperature (25 °C) close to the optimum temperature for cell growth (25–30 °C). Notably, the range of pH and temperature for good bacteriocin production was within the range used for sausage fermentation. An empirical model was developed to describe the growth and bacteriocin production in different pH and temperature conditions. The model was able to describe growth and bacteriocin production and it could be used to predict the kinetic parameters of growth and bacteriocin production within the pH and temperature range examined.     

Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes

ABSTRACT: Research was conducted to determine whether Leuconostoc mesenteroides starter cultures with and without malolactic activity (MDC⁺ and MDC^-, respectively) influenced sensory and chemical properties of sauerkraut. No sensory differences were found between MDC⁺ and MDC− sauerkraut ( P ≥ 0.05). In addition, sulfur compound profiles of the resulting sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed both the microbiology and chemistry of the fermenting sauerkraut, leading to decreased sauerkraut sulfur flavor. Quantification of allyl isothiocyanate (AITC), dimethyl disulfide, dimethyl trisulfide (DMTS), methyl methanethiosulfinate, and methyl methanethiosulfonate (MMTSO₂) by gas chromatography-mass spectrometry showed that sauerkraut sulfur flavor correlated linearly with DMTS and MMTSO₂ ( P ≤ 0.01).     

Scale-Up studies of non-aerated fed-batch fermentation of dextransucrase and the industrial synthesis of dextran using the enzymatic route

High activities of the enzyme dextransucrase were repeatedly produced using slowly agitated non-aerated fed-batch fermentations of Leuconostoc mesenteroides B-512(F). Activities in excess of 24.0 U cm^?3 were obtained consistently in a 16 dm³ laboratory fermenter using a 6 dm³ initial work volume. Yeast extract type was identified to be one of the important factors influencing the enzyme yield. Studies on aerating the medium with different gases indicated that the presence of carbon dioxide in the medium favoured high enzyme production. Agitation rates did not appear to have significant effects on either cell growth or enzyme production. One type of antifoam (silicone antifoam) was observed to affect enzyme production but not the cell growth. Scale-up of the non-aerated process was carried out up to a 1000 dm³ scale with enzyme broths containing up to 21.0 U cm^?3 being produced. Two batches of the enzyme that were produced at the large scale were used for the first time to synthesize dextran at a 50000 dm³ industrial scale. The dextran yields were up to 95.5% of the conventional industrial yields and were achieved in much shorter reaction time intervals.     

Novel Antifungal Peptides Produced by Leuconostoc mesenteroides DU15 Effectively Inhibit Growth of Aspergillus niger

The ability of Leuconostoc mesenteroides DU15 to produce antifungal peptides that inhibit growth of Aspergillus niger was evaluated under optimum growth conditions of 30 °C for 48 h. The cell‐free supernatant showed inhibitory activity against A. niger. Five novel peptides were isolated with the sequences GPFPL, YVPLF, LLHGVPLP, GPFPLEMTLGPT, and TVYPFPGPL as identified by de novo sequencing using PEAKS 6 software. Peptide LLHGVPLP was the only positively charged (cationic peptides) and peptide GPFPLEMTLGPT negatively charged (anionic), whereas the rest are neutral. The identified peptides had high hydrophobicity ratio and low molecular weights with amino acids sequences ranging from 5 to 12 residues. The mode of action of these peptides is observed under the scanning electron microscope and is due to cell lysis of fungi. This work reveals the potential of peptides from L. mesenteroides DU15 as natural antifungal preservatives in inhibiting the growth of A. niger that is implicated to the spoilage during storage.