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Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment

Mengge Maa, Yajuan Zhanga, Dongchun Zhanga, Yi Chena, Zhixin Wanga, Yingmin Jiab, Yawei Ninga()
College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

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.

Keywords

Lactiplantibacillus plantarumPreservationStarterSteamed breadMetabolomics

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Food Science and Human Wellness
Volume 14 Issue 1,
January 2025
Article number: 9250013
DOI: 10.26599/FSHW.2024.9250013
Cite this article:
Ma M, Zhang Y, Zhang D, et al. Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment. Food Science and Human Wellness, 2025, 14(1): 9250013. https://doi.org/10.26599/FSHW.2024.9250013
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Antimicrobial activity of LAB against food common spoilage microorganisms.

LAB Inhibitory zone diameter (mm)
P. expansum A. niger B. cereus S. aureus E. coli P. fluorescens
L. plantarum P10 16.77 ± 0.25 20.67 ± 0.61 24.40 ± 0.51 17.13 ± 0.81 21.53 ± 0.94 25.87 ± 0.76
C1 11.30 ± 0.20 21.93 ± 0.70 18.90 ± 0.91 0.00 15.47 ± 0.41 27.43 ± 0.68
P2 16.50 ± 0.78 16.33 ± 0.23 0.00 20.73 ± 0.41 20.53 ± 0.25 0.00
F1 12.6 ± 0.66 16.57 ± 0.32 24.73 ± 0.09 0.00 23.13 ± 0.90 26.67 ± 1.51
J3 0.00 14.97 ± 0.21 21.53 ± 0.33 0.00 19.40 ± 1.23 24.87 ± 0.31
O1 13.57 ± 0.61 14.47 ± 0.40 20.77 ± 1.41 14.63 ± 1.25 15.10 ± 0.59 0.00
T 13.83 ± 1.37 17.07 ± 0.12 20.30 ± 0.49 17.67 ± 0.68 17.47 ± 1.25 23.37 ± 0.61
HZ-10 0.00 14.70 ± 0.20 25.67 ± 0.37 4.03 ± 5.70 10.70 ± 0.98 22.80 ± 0.91
HZ-14 13.33 ± 0.84 11.17 ± 0.12 24.40 ± 0.42 7.20 ± 5.11 4.50 ± 6.36 23.43 ± 0.31
HZ-26 15.43 ± 0.86 17.60 ± 0.20 21.83 ± 0.69 13.63 ± 0.34 15.37 ± 0.53 32.10 ± 0.16
HZ-30 0.00 18.76 ± 0.32 25.77 ± 1.01 11.60 ± 0.29 21.93 ± 0.90 32.10 ± 0.16
LA-4 0.00 14.63 ± 0.31 24.90 ± 0.54 20.23 ± 1.37 19.53 ± 1.20 0.00
LA1-2 0.00 12.23 ± 0.12 25.47 ± 0.46 17.73 ± 0.25 19.53 ± 0.25 28.07 ± 2.29
LA5-1 12.63 ± 1.42 17.57 ± 0.15 25.20 ± 0.57 17.93 ± 0.68 19.87 ± 1.36 0.00
NC1 14.10 ± 0.53 14.37 ± 0.12 25.50 ± 0.33 16.93 ± 0.52 18.67 ± 0.84 0.00
M2 0.00 14.97 ± 0.06 15.10 ± 0.75 13.10 ± 0.49 0.00 19.27 ± 0.52
C4(1) 16.50 ± 1.08 15.20 ± 0.46 22.20 ± 0.73 0.00 17.63 ± 1.92 15.67 ± 0.52
HZ-11 13.43 ± 1.03 18.53 ± 0.61 22.23 ± 0.12 0.00 9.23 ± 0.41 13.30 ± 0.57
C3 12.63 ± 0.42 14.17 ± 0.23 14.60 ± 0.22 0.00 14.60 ± 0.62 28.37 ± 0.77
Wm1 13.13 ± 0.97 15.93 ± 0.61 16.60 ± 1.12 0.00 15.40 ± 1.06 18.80 ± 0.75

Effect of P10 on TPA of CSB.

Treatment Gumminess (N) Chewiness (mJ) Springiness (N) Resilience (mm) Hardness (N) Cohesiveness Specific volume (mL/g)
Note: Different lowercase in the same column indicated significant differences at P < 0.05 level.
No starter 2628.76 ± 521.37a 2078.66 ± 608.68ab 0.79 ± 0.12a 0.08 ± 0.04a 4162.75 ± 491.25a 0.49 ± 0.11a 0.74 ± 0.02a
P10 1587.37 ± 69.58b 1441.05 ± 38.96a 0.88 ± 0.03a 0.09 ± 0.01a 3925.11 ± 155.83a 0.44 ± 0.02a 0.80 ± 0.05a
S. cerevisiae 716.19 ± 120.37c 648.43 ± 111.32b 0.90 ± 0.01a 0.29 ± 0.03b 1090.96 ± 233.16b 0.64 ± 0.03b 1.94 ± 0.09b
Co-starter 877.88 ± 154.73bc 768.89 ± 126.92b 0.89 ± 0.01a 0.29 ± 0.02b 1194.48 ± 252.15b 0.63 ± 0.02b 1.90 ± 0.09b