Bacillus sp. DU-106, a newly isolated member of Bacillus cereus group, exhibits the predominant ability to produce L-lactic acid. The probiotic potency of test strain revealed its survivability at acidic pH, bile salts and viability in simulated gastric juice in vitro. The acute oral toxicity test indicated its no toxicity to laboratory mice in vivo. We further determined the complete genome of strain DU-106 to understand genetic basis as a potential probiotic. It has a circular chromosome and three plasmids for a total genome 5,758,208 bp in size with a G + C content of 35.10%. Genes associated with lactate synthesis were found in the DU-106 genome. We also annotated various stress-related, bile salt resistance, and adhesion-related domains in this strain, which likely provide support in exerting probiotic action by enabling adhesion to host epithelial cells and survival under gastrointestinal tract. Moreover, strain DU-106 genome lacks the virulence genes encodes cereulide synthetase, enterotoxin FM, and cytotoxin K. These phenotypic and genomic probiotic potencies facilitate its potential candidate as probiotic starter in food industry.
Phthalate plasticizers residue in food is a serious threat to public health. Spores of Ganoderma lucidum are easy to be contaminated with phthalates during collection and processing. In this study, supercritical fluid extraction (SFE) was performed to remove phthalates in spores of G. lucidum, and the effects on acid and peroxide values of spores' oil were also evaluated. The results showed SFE removed 100% of the residual di-iso-butyl phthalate, di-nbutyl phthalate and di-2-ethylhexyl phthalate in the spores of G. lucidum. No significant differences in polysaccharides content and fatty acid composition were observed between SFE and control spores. However, the triterpenoid extracts of SFE spores had a 7.45% increase, significantly higher than that in control spores. Accelerated oxidation tests further implied that SFE could improve the stability of spores' oil. Our results suggested SFE is a potential approach to remove phthalate from food related products.
Consumption of functional juice is becoming increasingly popular. This study aimed to evaluate the effect of probiotic fermentation with Bacillus sp. DU-106; Lactobacillus planturum Lp-43 and Lactobacillus rhamnosus Lr-156 on the biochemical and functional characteristics, antioxidant activities and storage stability of Dendrobium officinale and banana (DOB) juice. The cell levels of the lactic acid bacteria reached near 9 log copies/mL after fermentation at 32 °C for 36 h and could keep in this level after storage at 4 °C for 28 days. After fermentation, total acidity, flavonoids and polysaccharide contents of DOB juice increased, while pH, dissolved oxygen, nitrite, nitrate, vitamin C, β-carotene, sugar contents and antioxidant capacity slightly decreased. Compared with nonfermented DOB juice, polyphenol oxidase (PPO) and peroxidase (POD) activities of fermented DOB decreased significantly, but the color value and the content of total phenols and vitamin C decreased slightly in fermented DOB juice during storage. Overall, the probiotic fermentation with selected strains could improve the quality the DOB juice, enhance antioxidant capacity and storage stability, and destroy accumulation of nitrite and nitrate during storage. Findings of this study would help in the development of beneficial beverages in industrial production.
Astragalus mongholicus is a famous traditional Chinese medicinal herb because of its human health benefits and bioactive compounds. Pulverization process directly affects quality and dissolution of bioactive compounds of A. mongholicus. In the present study, liquid nitrogen was introduced to pulverization process of A. mongholicus. The pulverization with addition of liquid nitrogen (LNP) effectively retained powder color, crushed tissue fiber, and reduced hardness of A. mongholicus. Furthermore, LNP significantly improved elasticity and solubility of the powder, as well as soluble solid contents. In addition, extraction yield of polysaccharides, characteristic bioactive compounds in A. mongholicus, was increased by 10.5 % by combination of LNP and Tween-80 enzyme extraction. These results suggest that LNP can be a promising technology for preparation of A. mongholicus powder. The information will also contribute to improvement of manufacturing technology of Chinese medicinal herb.
Low-frequency electric field (LFEF) is a potential adjuvant technology for low-temperature preservation that can stabilize the supercooling state while delaying corruption and extending the shelf life. Changes in microbial community composition was investigated in Penaeus vannamei treated with LFEF in combination with ice temperature for 11 days. LFEF treatment increased the abundance and diversity of microbial communities in Penaeus vannamei and better maintained the relative content of original bacteria (Ralstonia), which indicates that LFEF contributes to the improvement in the species diversity. The spoilage microorganisms of shripm samples stored at ice temperature for 11 days included Aliivibrio, Pseudoalteromonas, Photobacterium, Moritella and Psychrobacter, which were also positively correlated with TVB-N and pH. However, Pseudoalteromonas and Psychrobacter were dominant in LFEF-treated samples. According to the difference analysis, LFEF treatment leaded to smaller changes in microbial structure, and the results showed that LFEF can effectively inhibit Vibrionaceae. A Spearman correlation analysis showed that Ralstonia and Faecalibacterium were positively correlated with spoilage bacteria, which may provide a reference for the improvement of LFEF assisted preservation. In conclusion, LFEF as an auxiliary technology for low temperature preservation is a reliable and potential method for preserving the quality of aquatic products.
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