Effects of lactic acid bacteria and their metabolites on the nitrite degradation
學生姓名:
詹暉安
指導教授:
黃登福
學期:
111上
摘 要:
Most spontaneously fermented foods are still globally produced under traditional conditions. Fermented foods typically contain microorganisms of a generally regarded as safe (GRAS) status that can produce several beneficial by products metabolites. Lactic acid bacteria (LAB) are widely distributed in nutrient-rich habitats associated with soil, plants, food, animals and human hosts, and they often used in fermented foods. They can produce such as natural peptides (e.g. bacteriocins), organic acids, fatty acids, hydrogen peroxide, carbon dioxide, amongst others to inhibit the growth of foodborne pathogens and degrade nitrite. Fermented mustard is a traditional fermented vegetable that has been consumed in Asia region for centuries. It is currently manufactured by spontaneous fermentation, and therefore mostly relies on the activities of autochthonous microorganisms. It is reported that Limosilactobacillus fermentum RC4 degraded nitrite by producing nitrite reductase and decreasing the pH of the system during fermentation. They metabolism exhibited strong NIT degradation abilities and was more effective when synergized with acid. Among these, mesaconate, 3- methylthiopropionic acid (MTP), and trans-aconitic acid exhibited the strongest NIT degradation abilities, with degradation rates of 18.93%, 16.93%, and 12.25%, respectively. The high lactic acid generation capacity of Lactiplantibacillus plantarum ZJ316 allowed it to swiftly reduce the pH value and nitrite content in the fermentation environment of pickled mustard. Microbial diversity studies showed that L. plantarum ZJ316 could not only raise the relative abundance of probiotics in the fermentation environment, but also prevent the growth of harmful bacteria. Overall, both LABs are beneficial for addressing the hazards posed by excessive NIT in food. On that basis, it is possible to conclude that L. fermentum RC4 and L. plantarum ZJ316 have industrial potential for use as an ideal starter in the process of vegetable fermentation.
111_專題討論摘要_詹暉安_11032043.pdf