采用稀释涂布平板法从发霉馒头中分离主要腐败霉菌，并通过形态观察及分子生物学技术对其进行鉴定。以分离得到的腐败霉菌为指示菌，从实验室保藏乳酸菌中筛选抑菌效果较好的乳酸菌，对其发酵上清液中抑菌物质的理化特性进行分析，并将其应用于馒头的防腐。结果表明，分离到两株主要腐败霉菌，经鉴定分别为扩展青霉（Penicillium expansum）和黄曲霉（Aspergillus flavus）。筛选到一株具有较强抑制霉菌活性的植物乳杆菌（Lactobacillus plantarum）LP-1，其发酵上清液对温度、过氧化氢酶、胰蛋白酶和蛋白酶K处理均不敏感，在pH为3～4时有较好的抑菌活性，初步推测L. plantarum LP-1代谢产生的有机酸为主要抑菌物质。利用L. plantarum LP-1发酵制备酸面团，酸面团添加量为40%时，防霉效果与0.5 g/kg脱氢乙酸钠相当，37 ℃防霉效期可达4 d。

Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections pre-/post-harvest with additional advantages for cereal-base products which convene the food market's trend. Grain industrial use is in expansion owing to its applicability in generating functional food. The food market is directed towards functional natural food with clear health benefits for the consumer in detriment to chemical additives. The food market chain is becoming broader and more complex, which presents an ever-growing fungal threat. Toxigenic and spoilage fungi are responsible for numerous diseases and economic losses. Cereal infections may occur in the field or post-processing, along the food chain. Consequently, the investigation of LAB metabolites with antifungal activity has gained prominence in the scientific research community. LAB bioprotection retards the development of fungal diseases in the field and inhibit pathogens and spoilage fungi in food products. In addition to the health safety improvement, LAB metabolites also enhance shelf-life, organoleptic and texture qualities of cereal-base foods. This review presents an overview of the fungal impact through the cereal food chain leading to investigation on LAB antifungal compounds. Applicability of LAB in plant protection and cereal industry is discussed. Specific case studies include Fusarium head blight, malting and baking. Copyright © 2013 Elsevier Ltd. All rights reserved.

Apples and apple products are the most notably commodities contaminated with patulin (PAT), which cause detrimental effects on human health and economic problems. The primary objective of this study was to investigate the removal of PAT contamination from apple juice using 10 different inactivated lactic acid bacteria (LAB) strains.Significant quantities of PAT ranging from 47 to 80% were bound to all tested bacterial strains, whereas Lactobacillus rhamnosus 6224 and Enterococcus faecium 21605 caused a decrease of PAT by 80·4 and 64·5%, respectively. The results showed that the binding of PAT depends on the initial concentration of toxin and the adsorption temperature, also the differences in biomass existed among the 10 bacterial strains. IR analysis was performed to identify potential functional groups and the possible binding sites related to PAT adsorption.The removal of PAT was observed to be strain specific. The results indicated that the biosorption process did not affect the quality of juice. FTIR analysis showed that the cell wall plays a key role in PAT adsorption.Our results proof that inactivated LAB have the potential as a novel and promising adsorbent to bind PAT effectively.© 2012 The Authors. Journal of Applied Microbiology © 2012 The Society for Applied Microbiology.

Heavy metal pollution has become one of the most important global environmental issues. The human health risk posed by heavy metals encountered through the food chain and occupational and environmental exposure is increasing, resulting in a series of serious diseases. Ingested heavy metals might disturb the function of the gut barrier and cause toxicity to organs or tissues in other sites of the body. Probiotics, including some lactic acid bacteria (LAB), can be used as an alternative strategy to detoxify heavy metals in the host body due to their safety and effectiveness. Exopolysaccharides (EPS) produced by LAB possess varied chemical structures and functional properties and take part in the adsorption of heavy metals via keeping the producing cells vigorous. The main objective of this paper was to summarize the roles of LAB and their EPS in the adsorption and detoxification of heavy metals in the gut. Accumulated evidence has demonstrated that microbial EPS play a pivotal role in heavy metal biosorption. Specifically, EPS-producing LAB have been reported to show superior absorption, tolerance, and efficient abatement of the toxicity of heavy metals in vitro and/or in vivo to non-EPS-producing species. The mechanisms underlying EPS-metal binding are mainly related to the negatively charged acidic groups and unique steric structure on the surface of EPS. However, whether the enriched heavy metals on the bacterial cell surface increase toxicity to local mammal cells or tissues in the intestine and whether they are released during excretion remain to be elucidated.© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Lactic acid bacteria are gaining global attention, especially due to their role as a probiotic. They are increasingly being used as a flavoring agent and food preservative. Besides their role in food processing, lactic acid bacteria also have a significant role in degrading insecticide residues in the environment. This review paper highlights the importance of lactic acid bacteria in degrading insecticide residues of various types, such as organochlorines, organophosphorus, synthetic pyrethroids, neonicotinoids, and diamides. The paper discusses the mechanisms employed by lactic acid bacteria to degrade these insecticides, as well as their potential applications in bioremediation. The key enzymes produced by lactic acid bacteria, such as phosphatase and esterase, play a vital role in breaking down insecticide molecules. Furthermore, the paper discusses the challenges and future directions in this field. However, more research is needed to optimize the utilization of lactic acid bacteria in insecticide residue degradation and to develop practical strategies for their implementation in real-world scenarios.© 2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

采用干酪乳杆菌(Lactobacillus casei)制备黑果枸杞发酵饮料,以减少加工过程中花青素和原花青素损失为主要目标,首先确定了酶解条件:果胶酶和纤维素酶各添加1 g/L,37 ℃酶解3.5 h;优化了扩培培养基:脱脂乳粉30 g/L,葡萄糖70 g/L,枸杞汁80 g/L;得到了最优的发酵条件:料水比1∶30(g∶mL),接种量3%(体积分数),发酵温度37 ℃,发酵时间15 h,发酵结束时总酸含量约3.5 g/L。结果显示,乳酸菌发酵显著提高了花青素的含量和保留率,但是杀菌会造成花青素和原花青素的大量损失。通过优化杀菌参数和控制环境因子开发了有利于花青素和原花青素保护的杀菌工艺:料液避光并控制氧气含量小于0.5 mg/L,于85 ℃加热25 min,此工艺使花青素保留率提高了7.1%,原花青素保留率提高了6.0%,功能成分在加工过程中得到了有效保护,制备的发酵饮料具有黑果枸杞的风味及柔和的微酸口感。该研究可为黑果枸杞深加工产品开发提供一定的理论参考。