Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation

Zhang, Xiazhu; Han, Jia‐Run; Zheng, Xunhua; Yan, Jiaqian; Chen, Xiaozhen; Zhou, Qingqing; Zhao, Xiaodan; Gu, Qing; Li, Ping

doi:10.1016/j.fochx.2022.100344

Cited by 21 publications

(17 citation statements)

References 38 publications

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“…Antibacterial activity tests were performed according to Zhang X. et al (2022) with minor modifications. Briefly, the fermentation supernatant was collected and filtered using a 0.22 μm filter membrane to remove bacteria at the end of the cultivation.…”

Section: Methodsmentioning

confidence: 99%

Metabolomic profiles of the liquid state fermentation in co-culture of Eurotium amstelodami and Bacillus licheniformis

Wang

Chen²,

Xin³

et al. 2023

Front. Microbiol.

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As an important source of new drug molecules, secondary metabolites (SMs) produced by microorganisms possess important biological activities, such as antibacterial, anti-inflammatory, and hypoglycemic effects. However, the true potential of microbial synthesis of SMs has not been fully elucidated as the SM gene clusters remain silent under laboratory culture conditions. Herein, we evaluated the inhibitory effect of Staphylococcus aureus by co-culture of Eurotium amstelodami and three Bacillus species, including Bacillus licheniformis, Bacillus subtilis, and Bacillus amyloliquefaciens. In addition, a non-target approach based on ultra-performance liquid chromatography time-of-flight mass spectrometry (UPLC-TOF-MS) was used to detect differences in extracellular and intracellular metabolites. Notably, the co-culture of E. amstelodami and Bacillus spices significantly improved the inhibitory effect against S. aureus, with the combination of E. amstelodami and B. licheniformis showing best performance. Metabolomics data further revealed that the abundant SMs, such as Nummularine B, Lucidenic acid E2, Elatoside G, Aspergillic acid, 4-Hydroxycyclohexylcarboxylic acid, Copaene, and Pipecolic acid were significantly enhanced in co-culture. Intracellularly, the differential metabolites were involved in the metabolism of amino acids, nucleic acids, and glycerophospholipid. Overall, this work demonstrates that the co-culture strategy is beneficial for inducing biosynthesis of active metabolites in E. amstelodami and B. licheniformis.

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Section: Methodsmentioning

confidence: 99%

Metabolomic profiles of the liquid state fermentation in co-culture of Eurotium amstelodami and Bacillus licheniformis

Wang

Chen²,

Xin³

et al. 2023

Front. Microbiol.

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“…Ensuring the consistency of the quality of products manufactured during different seasons is essential for industrial-scale production, and the quality control of fermented foods relies heavily on stable microbiota ( Lee et al, 2018 , Zhang et al, 2022 ). Culture-dependent ( Vegas et al, 2013 ) and -independent methods, including polymerase chain reaction-denaturing gradient gel electrophoresis ( Milanovic et al, 2018 ) and high-throughput sequencing ( Hutchinson et al, 2019 ), were extensively employed to reveal the microbial communities in vinegar.…”

Section: Introductionmentioning

confidence: 99%

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Liu

Pan

et al. 2022

Food Chemistry: X

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“…Because of their potent antibacterial activity against food spoilage and pathogenic bacteria, these kinds of bacteriocins could act as biopreservative or antibiotic alternatives. Various bacteriocin producing LAB have been found in fermented food ( Parveen Rani et al, 2016 ; Therdtatha et al, 2016 ; Lv et al, 2017 ; Zhang et al, 2022 ), animal intestines ( An et al, 2015 ), human feces ( Maldonado-Barragán et al, 2016 ), soil and other resources. The antibacterial activity is mainly detected by spot-on-the-lawn, agar well diffusion ( Yang and Chang, 2010 ) and drilling methods.…”

Section: Discussionmentioning

confidence: 99%

Purification and characterization of bacteriocin produced by a strain of Lacticaseibacillus rhamnosus ZFM216

Dai²,

Shi³

et al. 2022

Front. Microbiol.

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The recent surge in demand for natural preservatives has ushered in a new era of research into novel bacteriocins capable of effectively combating food-borne infections. In this study, the bacteriocin from Lacticaseibacillus rhamnosus ZFM216, which has a molecular mass of 11851.9 Da, was purified using macroporous resin, gel chromatography, and reversed-phase high performance liquid chromatography. This bacteriocin could inhibit both Gram-positive and Gram-negative bacteria. It had a strong inhibitory effect on Staphylococcus aureus D48 with minimum inhibitory concentration values of 1.75 μM. Bacteriocin ZFM216 was heat stable and showed pH stability under weakly acidic conditions. It was sensitive to pepsin, proteinase K and trypsin. Electron microscopy results showed that when treated with bacteriocin ZFM216, S. aureus D48 was severely deformed, the cell structure was obviously changed, and the intracellular electrolyte leaked to the outside of the cell. Bacteriocin ZFM216 caused the ATP level of the indicator to decrease, the conductivity to sharply increase, and the transmembrane potential difference (ΔΨ) to instantaneously decrease. This research formed the basis for further development and utilization of bacteriocin ZFM216 which has potential in the food industry.

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Use of Lactiplantibacillus plantarum ZJ316 as a starter culture for nitrite degradation, foodborne pathogens inhibition and microbial community modulation in pickled mustard fermentation

Cited by 21 publications

References 38 publications

Metabolomic profiles of the liquid state fermentation in co-culture of Eurotium amstelodami and Bacillus licheniformis

Metabolomic profiles of the liquid state fermentation in co-culture of Eurotium amstelodami and Bacillus licheniformis

Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar

Purification and characterization of bacteriocin produced by a strain of Lacticaseibacillus rhamnosus ZFM216

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