Antibacterial Effect Of Traditional Jiaotou Starter Dough On Staphylococcus Aureus And Bacillus Cereus

In this experiment,two food-borne pathogens,Staphylococcus aureus and Bacillus cereus,were used as the research objects to explore the inhibitory effect of traditional jiaotou in different regions on the two food-borne pathogens in the dough.Collect traditional jiaotou from 6 regions of Shandong Heze(HZ),Henan Luoyang(LY),Henan Nanyang(NY),Henan Shangqiu(SQ),Shanxi Xi’an(XA)and Shandong Xintai(XT)and make them into jiaotou dough,determine the inhibition curve of jiaotou dough against food-borne pathogens at different fermentation times and the growth curve of food-borne pathogens added to jiaotou dough on the yeast and lactic acid bacteria contained in jiaotou;use Illumina The MiSeq high-throughput sequencing technology analyzed the bacterial diversity in the fermented dough prepared by jiaotou in these 6 regions;the yeast and Pediococcus pentosaceus isolated from jiaotou dough were mixed into dough,and explored The inhibitory effect of mixed dough on food-borne pathogens and the influence of food-borne pathogens on Saccharomyces cerevisiae and Pediococcus pentosaceus in mixed dough.The main research conclusions of the subject are as follows:(1)Traditional jiaotou in different regions have a significant inhibitory effect on the growth of Staphylococcus aureus and Bacillus cereus in the dough,and the inhibitory effect increases with the extension of the fermentation time.Jiaotou in different regions have obvious inhibitory effects on both bacteria.Among them,the traditional jiaotou in Shangqiu,Henan have the best antibacterial effect,and the inhibitory effect on Bacillus cereus is better than that of Staphylococcus aureus.Fermentation time is6 h,Jiaotou in Shangqiu,Henan can reduce Bacillus cereus by 3 Log CFU/g compared with the control group.The growth trend of dough yeast and lactic acid bacteria prepared by traditional jiaotou in different regions is similar in the fermentation process.The initial colony numbers of yeast and lactic acid bacteria in the jiaotou in different regions are inconsistent.Yeast grows rapidly during the fermentation process,and lactic acid bacteria are fermented.It grows rapidly in the early stage and gradually stabilizes in the later stage of fermentation,and food-borne pathogens have not affected the growth of yeast and lactic acid bacteria in jiaotou dough.(2)Using high-throughput sequencing technology to analyze the bacterial diversity in jiaotou dough,a total of 39 kinds of bacteria were obtained.At the phylum level,the main types of bacteria are: Firmicutes,Proteobacteria and Cyanobacteria,etc.;at the genus level,Lactobacillus,Weissella and Pediococcus are the dominant strains,Heze in Shandong,Nanyang in Henan,Shangqiu in Henan and Xi’an in Shanxi Lactobacillus is the dominant strain,the dominant strain in Luoyang,Henan is Pediococcus,and Shandong Xintai uses Weissella as the dominant strain.The bacterial community showed that the abundance of the bacteria in jiaotou dough in different regions was significantly different.Among them,the abundance of the bacteria in Shangqiu,Henan and Xi’an,Shanxi were the closest,mainly Lactobacillus.(3)The dough was made by mixing Pediococcus pentosaceus and Saccharomyces cerevisiae from different regions,and the fermentation dough prepared by mixing different strains was tested for its inhibitory effect on food-borne pathogens and the effect of food-borne pathogens during the fermentation process.The effect of Saccharomyces cerevisiae and Pediococcus pentosaceus in the mixed dough.The results show that the mixture of Pediococcus pentosaceus and Saccharomyces cerevisiae in different regions has a significant inhibitory effect on two food-borne pathogens.The inhibitory effect of Pediococcus and Saccharomyces cerevisiae against Staphylococcus aureus reached the highest at 4h,which was about 1 Log CFU/g lower than the control group.The inhibitory effect on Bacillus cereus was higher than that of Staphylococcus aureus.The Pediococcus pentosaceus isolated from Shangqiu,Henan and Saccharomyces cerevisiae were mixed into dough to inhibit Bacillus cereus at the highest degree.Compared with the control group,the number of colonies decreased by 1.78 Log CFU/g after 4 hours of fermentation;Saccharomyces cerevisiae And Pediococcus pentosaceus showed a significant upward trend with fermentation time,and the two food-borne pathogens had no effect on Saccharomyces cerevisiae and Pediococcus pentosaceus in the mixed dough.