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：Mengge Ma Yajuan Zhang Dongchun Zhang Yi Chen Zhixin Wang Yingmin Jia Yawei Ning 

机构地区：[1]College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China [2]Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China

出　　处：《Food Science and Human Wellness》2025年第1期190-202,共13页食品科学与人类健康(英文)

基　　金：financially 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 γ-aminobutyric acid(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.

关 键 词：Lactiplantibacillus plantarum PRESERVATION STARTER Steamed bread Metabolomics 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS213.2[轻工技术与工程—食品科学与工程]