Sun X.,Key Laboratory of Marine Biotechnology of Zhejiang Province |
Sun X.,Ningbo University |
Tang J.,Key Laboratory of Marine Biotechnology of Zhejiang Province |
Tang J.,Ningbo University |
And 4 more authors.
Food Science and Technology Research | Year: 2013
The F1F0-ATPase β-subunit mutation strain L. plantarum LPM21 was screened to resolve the postacidification of Sichuan pickle products caused by the probiotic adjunct cultures L. plantarum during product handling, transportation or storage at ambient temperature. Ser-268 mutation into Leu-268 in F1F0-ATPase β-subunit of LPM21, located in the interaction interface of F1F0-ATPase α- and β-subunit, triggered a 43.44% drop in the ATPase activity. In MRS broth, LPM21 could not grow under desired pH 4.2 and its acid production was about 1/2 of parent L. plantarum CCTCC 207202. When LPM21 cultures were incorporated into aseptic Sichuan pickle products, the pH of products was 4.3 after 7 d incubation at 30C, above the critical pH limit of 4.2. Furthermore, LPM21 viable count with 7.27 log CFU mL-1 satisfied the criteria for a probiotic food product. Therefore, L. plantarum LPM21 as probiotic adjunct has the potential for reducing the post-acidification of probiotic Sichuan pickle.