Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment
作者机构：Beijing Advanced Innovation Center for Food Nutrition and Human Health， Beijing Technology and Business University College of Food and Biology， Hebei University of Science and Technology
出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康(英文))
年 卷 期：2024年
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程]
基 金：supported by Natural Science Foundations of Hebei Province (C2022208003) Youth Top Talent Plan in Hebei Province
摘 要：Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread， and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative. Hence， Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing GABA (380 mg/L) was screened from Chinese pickle. Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids， aldehyde， alkaloid. Besides， P10 might exhibit health beneficial effects such as degrading cholesterol， lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile， and the degradation of purine. Finally， the promising application potential of P10 was evidenced in steamed bread with extended shelf life， excellent anti-aging effect， and 24.5-fold enrichment of GABA. Conclusively， this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.
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