Lactococcus lactis subsp. lactis LJL7m20 strongly inhibits growth of the Bacillus cereus group from sufu

被引：0

作者：

Xian, Jialu ^{[1
]}

Wang, Huifang ^{[1
]}

Diao, Siying ^{[1
]}

Zhang, Nan ^{[1
]}

Lin, Sisi ^{[1
]}

Zhang, Rui ^{[1
]}

Jin, Zekun ^{[1
]}

Zhou, Zhaohui ^{[2
]}

Lu, Liling ^{[2
]}

Korma, Sameh A. ^{[1
]}

Li, Li ^{[1
,3
]}

机构：

[1] South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510641, Peoples R China

[2] Guangdong PRB Biotech Co Ltd, Guangzhou, Peoples R China

[3] Sino Singapore Int Joint Res Inst, Guangzhou 510000, Peoples R China

来源：

FOOD BIOSCIENCE | 2024年 / 62卷

关键词：

Whole genome; Mao-tofu; Nisin; Bacillus cereus; Lactococcus lactis subsp. lactis; FERMENTED SOYBEAN FOOD; STARTER CULTURE; MAO-TOFU; STRAINS; METABOLITES;

D O I：

10.1016/j.fbio.2024.105549

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sufu, a traditional fermented soybean curd, is prone to contamination by Bacillus cereus. In this study, 133 lactic acid bacteria (LAB) strains were initially screened from spring and winter Mao-tofu samples for their ability to inhibit the growth of B. cereus ATCC 14579T. Among these strains, five Lactococcus lactis strains exhibited a good safety profile and were capable of growing in pH 4-9 and salt concentrations of 6%-8%. Antimicrobial experiments conducted on the B. cereus group from sufu factories showed that L. lactis LJL7m20 strain had the strongest inhibitory effect. Whole-genome sequencing revealed the presence of three genes associated with high osmotic stress response and eight distinct two-component systems that may contribute to the strain's tolerance, enhancing its survival in high-salt environments. The strain was further identified as L. lactis subsp. lactis through a combination of phenotypic and genotypic analysis. Additionally, bacteriocins nisin Z and nisin A/Q were identified using the BAGEL4 and antiSMASH databases. ELISA further confirmed the strain's ability to produce nisin. A fermentation validation study demonstrated that inoculation with the strain contributed to reduce the number of B. cereus group in sufu pehtzes. This study provides a theoretical foundation for the use of new biocontrol bacteria to improve the safety of traditional fermented soybean foods.

引用

页数：10