期刊
FOOD CONTROL
卷 104, 期 -, 页码 292-299出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2019.04.043
关键词
Halophilic; Bacillus; Bacteriocin; Gene expression; Protective culture
资金
- Research Program for Development of Small and Medium Enterprise Researchers from National Research Council of Thailand
- Thailand Research Fund
- Thailand Research Organizations Network (TRON)
- Development of Foods and Food Additive from Innovative Microbial Fermentation Research Group, Chulalongkorn University
- Thailand International Cooperation Agency (TICA)
- Ministry of Health of the Royal Government of Bhutan
The research aimed to investigate and isolate halophilic bacteria in salt-fermented foods with active inhibitory effect against Staphylococcus aureus. Bacillus were the main isolates found in salted fish and soy sauce during fermentations. From a total of 124 isolates, 37 isolates with inhibitory effect on S. aureus could be classified into six Bacillus species. Among the 37 isolates, 24.3% of isolates contained the genes encoding subtilin (spaS) and/or subtilosin (sboA) in addition to another unknown gene; 18% contained only subtilin gene, 5.4% contained only subtilosin gene and 5.5% had both subtilin and subtilosin genes. Only subtilin gene expressions of two strains, B. subtilis (P5-6) and B. lichenoformis (P7-2) were observed along with housekeeping gene BA-rpoB when co-cultured with S. aureus. The B. subtilis (P5-6) was selected and made as a skim milk-based protective culture containing 2.5 mg/g salt with average viable count and water activity (a(w)) approximately at 6.25 log CFU/g and 0.49, respectively. The Minimum Inhibitory Concentration (MIC) of the protective culture was at 20 AU/mg and Minimum Bactericidal Concentration (MBC) at 80 AU/mg. After application in a cottage cheese model, the protective culture could reduce S. aureus and significantly helped prolong freshness of the cheese over 16 days without affecting its physicochemical properties, particularly pH. The protective culture was also evaluated as safe.
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