Broad‐spectrum antimicrobial activity of cinnamoyl esterase‐producing Lactobacilli and their application in fermented rice bran

Autor: Eun-Seon Lee, Jun-Sang Ham, Jong-Hui Kim, Mi-Hwa Oh, Bu-Min Kim
Rok vydání: 2021
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 102:3130-3139
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.11654
Popis: BACKGROUND Cinnamoyl esterase (CE) can release antioxidant phenolic acids from its non-digestible ester-linked form. Fermentation using CE-producing lactic acid bacteria (LAB) can be useful in the food industry because of its ability to produce bioactive compounds and antibacterial metabolites. The purpose of this study was to confirm the food applicability of LAB with CE-producing ability and broad-spectrum antibacterial activity. RESULTS Among the 219 bacterial strains identified in infant feces, five Lactobacillus gasseri and six Limosilactobacillus fermentum with a high CE activity were isolated. The survival rate of all selected LABs was > 95% at pH 2.5 for 3 h and > 70% when treated with 0.3% bile salt for 4 h. Moreover, cell-free supernatants of all strains strongly inhibited five food-borne bacterial pathogens (Listeria monocytogenes, Salmonella enterica, Escherichia coli O157:H7, Bacillus cereus, and Staphylococcus aureus) and three toxin-producing fungal pathogens (Aspergillus niger, Penicillium sp., and Fusarium oxysporum). To improve phenolic acid content and rice bran preservation, Limosilactobacillus fermentum J2 with the strongest CE activity and Lactobacillus gasseri N2 with the strongest antibacterial activity were used in rice bran fermentation, respectively. FRB-J2 (fermented rice bran with Limosilactobacillus fermentum J2) and FRB-N2 (fermented rice bran with Lactobacillus gasseri N2) significantly increased caffeic acid and ferulic acid (P
Databáze: OpenAIRE
Externí odkaz: