Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee
In the present research, a strain of TK9 was isolated from the Chinese naturally fermented congee and its characteristics for probiotic and food preservation were investigated. In terms of probiotic, the strain not only survives bile salts and simulated gastric juice but grows well under hypertonic...
Gespeichert in:
| Veröffentlicht in: | International journal of food engineering 2016-06, Vol.12 (4), p.377-384 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 384 |
|---|---|
| container_issue | 4 |
| container_start_page | 377 |
| container_title | International journal of food engineering |
| container_volume | 12 |
| creator | Zhang, Nan Liu, JinHui Li, JingJie Chen, Chong Zhang, HuiTu Wang, Hai-Kuan Lu, Fu-Ping |
| description | In the present research, a strain of
TK9 was isolated from the Chinese naturally fermented congee and its characteristics for probiotic and food preservation were investigated. In terms of probiotic, the strain not only survives bile salts and simulated gastric juice but grows well under hypertonic conditions. Besides, the
TK9 exhibited a broad antifungal spectrum, including most of the species closely related to food spoilage, like
,
,
,
,
and
. But no evident inhibition effect was found on
. To further evaluate its potential as bio-preservative,
TK9 was inoculated into citrus, apples and yogurt prior to the addition of moulds. The results indicated that
TK9 could obviously prolong shelf life of the test food for 72–96 h and represent an excellent candidate for food-related bio-preservative. |
| doi_str_mv | 10.1515/ijfe-2015-0180 |
| format | Article |
| fullrecord | <record><control><sourceid>walterdegruyter_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1515_ijfe_2015_0180</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>10_1515_ijfe_2015_0180124377</sourcerecordid><originalsourceid>FETCH-LOGICAL-c292t-a532ff5d100220a8e4ef898f350cf4f61f30b1174f9a4c5f03a1240ae7804bc3</originalsourceid><addsrcrecordid>eNp1kD1PwzAQhi0EEqWwMvsPpPizTiSWKqJQUQFD9-jq2MWVE0d2UtSB_04iWJnudK-eu9OD0D0lCyqpfHBHazJGqMwIzckFmlEplxlXMr9EM0YLkUm1FNfoJqUjIZIppWbou_yECLo30aXe6YShrfGq67zT0LvQYtfidQg1_ogmmXgahyeTcLB4O1JhD9p5PyTceWh7iEODd68F3qTgoTc1tjE0-A36IYL3Z7w2sTHtFJShPRhzi64s-GTu_uoc7dZPu_Il274_b8rVNtOsYH0GkjNrZU0JYYxAboSxeZFbLom2wi6p5WRPqRK2AKGlJRwoEwSMyonYaz5Hi9-1OoaUorFVF10D8VxRUk3uqsldNbmrJncj8PgLfIEf1dTmEIfz2FTHMMR2_PQfcLzKleI_r8940g</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee</title><source>De Gruyter journals</source><creator>Zhang, Nan ; Liu, JinHui ; Li, JingJie ; Chen, Chong ; Zhang, HuiTu ; Wang, Hai-Kuan ; Lu, Fu-Ping</creator><creatorcontrib>Zhang, Nan ; Liu, JinHui ; Li, JingJie ; Chen, Chong ; Zhang, HuiTu ; Wang, Hai-Kuan ; Lu, Fu-Ping</creatorcontrib><description>In the present research, a strain of
TK9 was isolated from the Chinese naturally fermented congee and its characteristics for probiotic and food preservation were investigated. In terms of probiotic, the strain not only survives bile salts and simulated gastric juice but grows well under hypertonic conditions. Besides, the
TK9 exhibited a broad antifungal spectrum, including most of the species closely related to food spoilage, like
,
,
,
,
and
. But no evident inhibition effect was found on
. To further evaluate its potential as bio-preservative,
TK9 was inoculated into citrus, apples and yogurt prior to the addition of moulds. The results indicated that
TK9 could obviously prolong shelf life of the test food for 72–96 h and represent an excellent candidate for food-related bio-preservative.</description><identifier>ISSN: 2194-5764</identifier><identifier>EISSN: 1556-3758</identifier><identifier>DOI: 10.1515/ijfe-2015-0180</identifier><language>eng</language><publisher>De Gruyter</publisher><subject>antifungal activity ; bio-preservation ; lactic acid bacteria</subject><ispartof>International journal of food engineering, 2016-06, Vol.12 (4), p.377-384</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c292t-a532ff5d100220a8e4ef898f350cf4f61f30b1174f9a4c5f03a1240ae7804bc3</citedby><cites>FETCH-LOGICAL-c292t-a532ff5d100220a8e4ef898f350cf4f61f30b1174f9a4c5f03a1240ae7804bc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.degruyter.com/document/doi/10.1515/ijfe-2015-0180/pdf$$EPDF$$P50$$Gwalterdegruyter$$H</linktopdf><linktohtml>$$Uhttps://www.degruyter.com/document/doi/10.1515/ijfe-2015-0180/html$$EHTML$$P50$$Gwalterdegruyter$$H</linktohtml><link.rule.ids>314,776,780,27903,27904,66501,68285</link.rule.ids></links><search><creatorcontrib>Zhang, Nan</creatorcontrib><creatorcontrib>Liu, JinHui</creatorcontrib><creatorcontrib>Li, JingJie</creatorcontrib><creatorcontrib>Chen, Chong</creatorcontrib><creatorcontrib>Zhang, HuiTu</creatorcontrib><creatorcontrib>Wang, Hai-Kuan</creatorcontrib><creatorcontrib>Lu, Fu-Ping</creatorcontrib><title>Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee</title><title>International journal of food engineering</title><description>In the present research, a strain of
TK9 was isolated from the Chinese naturally fermented congee and its characteristics for probiotic and food preservation were investigated. In terms of probiotic, the strain not only survives bile salts and simulated gastric juice but grows well under hypertonic conditions. Besides, the
TK9 exhibited a broad antifungal spectrum, including most of the species closely related to food spoilage, like
,
,
,
,
and
. But no evident inhibition effect was found on
. To further evaluate its potential as bio-preservative,
TK9 was inoculated into citrus, apples and yogurt prior to the addition of moulds. The results indicated that
TK9 could obviously prolong shelf life of the test food for 72–96 h and represent an excellent candidate for food-related bio-preservative.</description><subject>antifungal activity</subject><subject>bio-preservation</subject><subject>lactic acid bacteria</subject><issn>2194-5764</issn><issn>1556-3758</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNp1kD1PwzAQhi0EEqWwMvsPpPizTiSWKqJQUQFD9-jq2MWVE0d2UtSB_04iWJnudK-eu9OD0D0lCyqpfHBHazJGqMwIzckFmlEplxlXMr9EM0YLkUm1FNfoJqUjIZIppWbou_yECLo30aXe6YShrfGq67zT0LvQYtfidQg1_ogmmXgahyeTcLB4O1JhD9p5PyTceWh7iEODd68F3qTgoTc1tjE0-A36IYL3Z7w2sTHtFJShPRhzi64s-GTu_uoc7dZPu_Il274_b8rVNtOsYH0GkjNrZU0JYYxAboSxeZFbLom2wi6p5WRPqRK2AKGlJRwoEwSMyonYaz5Hi9-1OoaUorFVF10D8VxRUk3uqsldNbmrJncj8PgLfIEf1dTmEIfz2FTHMMR2_PQfcLzKleI_r8940g</recordid><startdate>20160601</startdate><enddate>20160601</enddate><creator>Zhang, Nan</creator><creator>Liu, JinHui</creator><creator>Li, JingJie</creator><creator>Chen, Chong</creator><creator>Zhang, HuiTu</creator><creator>Wang, Hai-Kuan</creator><creator>Lu, Fu-Ping</creator><general>De Gruyter</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20160601</creationdate><title>Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee</title><author>Zhang, Nan ; Liu, JinHui ; Li, JingJie ; Chen, Chong ; Zhang, HuiTu ; Wang, Hai-Kuan ; Lu, Fu-Ping</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c292t-a532ff5d100220a8e4ef898f350cf4f61f30b1174f9a4c5f03a1240ae7804bc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>antifungal activity</topic><topic>bio-preservation</topic><topic>lactic acid bacteria</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Nan</creatorcontrib><creatorcontrib>Liu, JinHui</creatorcontrib><creatorcontrib>Li, JingJie</creatorcontrib><creatorcontrib>Chen, Chong</creatorcontrib><creatorcontrib>Zhang, HuiTu</creatorcontrib><creatorcontrib>Wang, Hai-Kuan</creatorcontrib><creatorcontrib>Lu, Fu-Ping</creatorcontrib><collection>CrossRef</collection><jtitle>International journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Nan</au><au>Liu, JinHui</au><au>Li, JingJie</au><au>Chen, Chong</au><au>Zhang, HuiTu</au><au>Wang, Hai-Kuan</au><au>Lu, Fu-Ping</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee</atitle><jtitle>International journal of food engineering</jtitle><date>2016-06-01</date><risdate>2016</risdate><volume>12</volume><issue>4</issue><spage>377</spage><epage>384</epage><pages>377-384</pages><issn>2194-5764</issn><eissn>1556-3758</eissn><abstract>In the present research, a strain of
TK9 was isolated from the Chinese naturally fermented congee and its characteristics for probiotic and food preservation were investigated. In terms of probiotic, the strain not only survives bile salts and simulated gastric juice but grows well under hypertonic conditions. Besides, the
TK9 exhibited a broad antifungal spectrum, including most of the species closely related to food spoilage, like
,
,
,
,
and
. But no evident inhibition effect was found on
. To further evaluate its potential as bio-preservative,
TK9 was inoculated into citrus, apples and yogurt prior to the addition of moulds. The results indicated that
TK9 could obviously prolong shelf life of the test food for 72–96 h and represent an excellent candidate for food-related bio-preservative.</abstract><pub>De Gruyter</pub><doi>10.1515/ijfe-2015-0180</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2194-5764 |
| ispartof | International journal of food engineering, 2016-06, Vol.12 (4), p.377-384 |
| issn | 2194-5764 1556-3758 |
| language | eng |
| recordid | cdi_crossref_primary_10_1515_ijfe_2015_0180 |
| source | De Gruyter journals |
| subjects | antifungal activity bio-preservation lactic acid bacteria |
| title | Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T01%3A56%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-walterdegruyter_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Characteristics%20and%20Application%20in%20Food%20Preservatives%20of%20Lactobacillus%20plantarum%20TK9%20Isolated%20from%20Naturally%20Fermented%20Congee&rft.jtitle=International%20journal%20of%20food%20engineering&rft.au=Zhang,%20Nan&rft.date=2016-06-01&rft.volume=12&rft.issue=4&rft.spage=377&rft.epage=384&rft.pages=377-384&rft.issn=2194-5764&rft.eissn=1556-3758&rft_id=info:doi/10.1515/ijfe-2015-0180&rft_dat=%3Cwalterdegruyter_cross%3E10_1515_ijfe_2015_0180124377%3C/walterdegruyter_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |