Inhibition of <i>Lactobacillus fermentum SHY10</i> on the white membrane production of soaked pickled radish

Yang, Yang; Lian, Yinyin; Yin, Shimei; Suo, Huayi; Fan-kun, Zeng; Wang, Hongwei; Song, Jiajia; Zhang, Yu

doi:10.1002/fsn3.2833

Cited by 4 publications

(2 citation statements)

References 29 publications

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“…Pellicles can significantly reduce the sensory quality of Sichuan pickles by softening the vegetables’ texture and producing off-flavors. These cause a potential food safety issue that leads to significant economic losses [ 8 , 9 ]. Therefore, inhibiting pellicle formation has consistently been an important problem that urgently needs to be addressed within the Sichuan pickle industry.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Cai

Shi

Zhang

et al. 2023

Foods

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Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. Perilla frutescens essential oil (PEO) is widely used as a useful natural preservative. However, few studies have addressed the antifungal activity and mechanism of PEO in pellicle formation microorganisms, and it is still unclear whether it can inhibit pellicle formation and affect its volatile compounds in Sichuan pickles. The current study showed that PEO can inhibit pellicle formation during fermentation of Sichuan pickles as it had significant antifungal activity against the pellicle formation microorganisms Candida tropicalis SH1 and Pichia kluyveri SH2. The minimum inhibitory concentration (MIC) of PEO against C. tropicalis SH1 and P. kluyveri SH2 was determined to be 0.4 μL/mL, and the minimum fungicidal concentrations (MFCs) were 1.6 μL/mL and 0.8 μL/mL, respectively. The antifungal mechanism was activated as a result of damage to the cell membrane, an increase in the cell permeability, a decrease in the mitochondrial membrane potential, and the inhibition of ATPase activity. Meanwhile, the addition of PEO to Sichuan pickles can enrich the profiles of volatile compounds during fermentation, including limonene, myrcene, 1,8-cineole, linalool, perilla ketone, heptanal, hexanal, α-thujone and β-terpineol and thus improve the overall sensory acceptability. These results indicated that PEO has the potential to be used as a novel food preservative to control pellicle formation in fermented vegetables.

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Section: Introductionmentioning

confidence: 99%

Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Cai

Shi

Zhang

et al. 2023

Foods

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“…Lactobacilli are generally recognized as safe (GRAS) microorganisms and have a wide range of industrial applications [ 4 , 5 ]. The application of Lactobacillus in food fermentation has a long history and it can be used to produce fermented dairy products, meat, and vegetable food, such as yogurt, cheese, sausage, and pickles [ 6 , 7 , 8 , 9 ]. Lactobacilli utilize fermentable saccharides to produce mild sour lactic acid, and they can also produce other organic acids, such as propionic acid, formic acid, and acetic acid, which constitute the main flavor components of food [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Development and Applications of CRISPR/Cas9-Based Genome Editing in Lactobacillus

Zhang

et al. 2022

IJMS

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Lactobacillus, a genus of lactic acid bacteria, plays a crucial function in food production preservation, and probiotics. It is particularly important to develop new Lactobacillus strains with superior performance by gene editing. Currently, the identification of its functional genes and the mining of excellent functional genes mainly rely on the traditional gene homologous recombination technology. CRISPR/Cas9-based genome editing is a rapidly developing technology in recent years. It has been widely applied in mammalian cells, plants, yeast, and other eukaryotes, but less in prokaryotes, especially Lactobacillus. Compared with the traditional strain improvement methods, CRISPR/Cas9-based genome editing can greatly improve the accuracy of Lactobacillus target sites and achieve traceless genome modification. The strains obtained by this technology may even be more efficient than the traditional random mutation methods. This review examines the application and current issues of CRISPR/Cas9-based genome editing in Lactobacillus, as well as the development trend of CRISPR/Cas9-based genome editing in Lactobacillus. In addition, the fundamental mechanisms of CRISPR/Cas9-based genome editing are also presented and summarized.

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Antimicrobial mechanism of Limosilactobacillus fermentum SHY10 metabolites against pickle film-producing strain by metabolomic and transcriptomic analysis

Lian,

Luo,

Song

et al. 2024

Food Bioscience

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

Cited by 4 publications

References 29 publications

Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Development and Applications of CRISPR/Cas9-Based Genome Editing in Lactobacillus

Antimicrobial mechanism of Limosilactobacillus fermentum SHY10 metabolites against pickle film-producing strain by metabolomic and transcriptomic analysis

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