Lactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth, degrading nitrite and promoting the gut microbiota health in vitro,Food & Function

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Lactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth, degrading nitrite and promoting the gut microbiota health in vitro
Food & Function ( IF 5.1 ) Pub Date : 2021-12-24 , DOI: 10.1039/d1fo03025f
Shuting Hang ₁ , Lingzhou Zeng ₁ , Jiarun Han ₁ , Zhongqin Zhang ₁ , Qingqing Zhou ₁ , Xia Meng ₁ , Qing Gu ₁ , Ping Li ₁

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Microbial contamination and nitrite accumulation are the two major concerns in the quality control of fermented vegetables. In the present study, a lactic acid bacteria strain Lactobacillus plantarum ZJ316 (ZJ316) was inoculated during Stachys sieboldii Miq. (SSM) fermentation, and the effects of ZJ316 on the quality and bacterial community of SSM during fermentation were investigated. It was observed that ZJ316 could avoid the occurrence of the nitrite peak and maintain the nitrite content of fermented SSM at a low level. Gas chromatography-mass spectrometry (GC-MS) results suggested that ZJ316 gave good flavor to the fermented SSM. 16S rDNA sequencing showed that Firmicutes was the dominant flora after ZJ316 inoculation, and the abundance of Proteobacteria decreased at the same time. At the level of the genus, SSM fermented by ZJ316 had a more obvious inhibitory effect on Pseudomonas on the 7^th day compared with the naturally fermented SSM. Additionally, the effect of ZJ316-fermented SSM on gut microbiota modulation was also evaluated using an in vitro fecal fermentation system. The results revealed that ZJ316 had a relatively subtle influence on intestinal communities with a potentially positive impact on probiotics such as Lactobacillus and Bifidobacterium and a negative impact on Enterobacteriaceae. Furthermore, SSM fermented by ZJ316 promoted the production of short-chain fatty acids (SCFAs) in the human intestine. These results demonstrate that L. plantarum ZJ316 can be used as a good starter in the fermentation process of pickles.

中文翻译：

植物乳杆菌 ZJ316 提高了水苏 Miq 的质量。泡菜通过抑制有害细菌生长、降解亚硝酸盐和促进体外肠道微生物群健康

微生物污染和亚硝酸盐积累是发酵蔬菜质量控制中的两个主要问题。在本研究中，乳酸菌菌株Lactobacillus plantarum ZJ316 (ZJ316) 在Stachys sieboldii Miq 期间接种。(SSM)发酵，以及ZJ316在发酵过程中对SSM质量和细菌群落的影响。观察到ZJ316可以避免亚硝酸盐峰的出现，将发酵SSM的亚硝酸盐含量保持在较低水平。气相色谱-质谱(GC-MS)结果表明ZJ316对发酵的SSM具有良好的风味。16S rDNA测序显示厚壁菌门是ZJ316接种后的优势菌群，且变形菌同时减少。^{在属水平上， ZJ316}发酵的SSM在第7天对假单胞菌的抑制作用较自然发酵的SSM更为明显。此外，还使用体外粪便发酵系统评估了 ZJ316 发酵 SSM 对肠道微生物群调节的影响。结果表明，ZJ316对肠道群落的影响相对微妙，对乳酸杆菌和双歧杆菌等益生菌有潜在的积极影响，对肠杆菌科有负面影响。. 此外，由 ZJ316 发酵的 SSM 促进了人体肠道中短链脂肪酸 (SCFA) 的产生。这些结果表明，植物乳杆菌ZJ316 可用作腌菜发酵过程中的良好发酵剂。

更新日期：2022-01-24

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