兰州大学机构库 >生命科学学院
Lactobacillus delbrueckii subsp. bulgaricus F17 and Leuconostoc lactis H52 supernatants delay the decay of strawberry fruits: A microbiome perspective
Fang, Xiang1; Li, Yanlin1; Guo, Wei2; Ke, Wencan3; Bi, Sisi2; Guo, XS(郭旭生)3; Zhang, Y(张莹)1
Indexed BySCIE ; EI
2019
Source PublicationFood and Function
ISSN2042650X
Volume10Issue:12Pages:7767-7781
AbstractStrawberries are vulnerable to physical injuries and microbial invasion. To explore if beneficial lactic acid bacteria can improve the shelf life and edible quality of postharvest strawberry fruits, the effects of Lactobacillus delbrueckii subsp. bulgaricus (ital.) F17 (F17) and Leuconostoc lactis (ital.) H52 (H52) inoculation on the strawberry microbial community structure and saleable characteristics were examined by bacterial 16S rRNA and fungal ITS sequencing techniques. Lactobacillus (ital.) F17 and Leuconostoc lactis (ital.) H52 isolated from the traditional fermented yak milk in the Qinghai-Tibetan Plateau were used as the potential probiotic inocula. Samples from treated strawberries stored at 25 °C for 0, 12, 24, 48, and 72 hours were analyzed for their pH, weight loss percentage, decay percentage, total soluble solid content (SSC) and microbial counts, and for microbiome community diversity and canonical correspondence analysis. The results showed that F17 and H52 did not only significantly reduce the weight loss and decay percentage of strawberry fruits, but also delayed the decrease of the total SSC and pH (P < 0.05). In addition, F17 and H52 significantly inhibited the growth and colonization of aerobic mesophilic bacteria, yeast, mold and coliform bacteria. In particular, by comparing the microbiota composition of the samples, F17 significantly inhibited Pantoea, Mycospherella, unclassified-Pleosporales, Aureobasidium and Phoma at the genus level, whereas H52 inhibited Bacillus, Streptophyta, Mycospherella, Aureobasidium and Phoma. Moreover, analysis of alpha and beta diversity revealed that F17 and H52 had a significantly greater inhibitory effect on bacterial species compared to fungi. The results of canonical correspondence analysis revealed that the total SSC and pH were positively correlated with bacteria, whereas the decay percentage, weight loss percentage and total SSC were positively associated with fungi. Additionally, Podosphaera, Hanseniaspora, Botrytis and unclassified-Pleosporales were positively correlated with strawberry fruit decay and weight loss percentage. As a general result, Lactobacillus F17 and Leuconostoc lactis H52 have the potential to promote biological preservation, which is economically important to reduce the loss due to strawberry spoilage.
© 2019 The Royal Society of Chemistry.
DOI10.1039/c9fo02079a
Language英语
Funding ProjectFundamental Research Funds for the Central Universities[lzujbky-2017-k15] ; National Natural Science Foundation of China[31501976]
WOS Research AreaBiochemistry & Molecular Biology ; Food Science & Technology
WOS SubjectBiochemistry & Molecular Biology ; Food Science & Technology
WOS IDWOS:000507643700013
PublisherRoyal Society of Chemistry
EI Accession Number20195107880912
EI KeywordsAerobic bacteria ; Bacteriology ; Coliform bacteria ; Fermented milk ; Fungi ; Lactic acid ; Probiotics ; RNA
EI Classification NumberBioengineering and Biology:461 ; Biological Materials and Tissue Engineering:461.2 ; Organic Compounds:804.1 ; Agricultural Products:821.4 ; Food Products:822.3
Original Document TypeJournal article (JA)
Citation statistics
Cited Times:2[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.lzu.edu.cn/handle/262010/421722
Collection生命科学学院
公共卫生学院
Corresponding AuthorGuo, Xusheng
Affiliation1.School of Public Health, Lanzhou University, Lanzhou; 730000, China
2.College of Pastoral Agricultural Science and Technology, Lanzhou University, Lanzhou; 730000, China
3.State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou; 730000, China
First Author AffilicationSchool of Public health
Corresponding Author AffilicationSchool of Life Sciences
Recommended Citation
GB/T 7714
Fang, Xiang,Li, Yanlin,Guo, Wei,et al. Lactobacillus delbrueckii subsp. bulgaricus F17 and Leuconostoc lactis H52 supernatants delay the decay of strawberry fruits: A microbiome perspective[J]. Food and Function,2019,10(12):7767-7781.
APA Fang, Xiang.,Li, Yanlin.,Guo, Wei.,Ke, Wencan.,Bi, Sisi.,...&Zhang, Ying.(2019).Lactobacillus delbrueckii subsp. bulgaricus F17 and Leuconostoc lactis H52 supernatants delay the decay of strawberry fruits: A microbiome perspective.Food and Function,10(12),7767-7781.
MLA Fang, Xiang,et al."Lactobacillus delbrueckii subsp. bulgaricus F17 and Leuconostoc lactis H52 supernatants delay the decay of strawberry fruits: A microbiome perspective".Food and Function 10.12(2019):7767-7781.
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