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<p>Lactic acid bacteria (LAB) play a pivotal role in food fermentation by shaping microbial ecosystems and enhancing product safety through the production of antimicrobial metabolites. This study investigated the selective utilization of indigestible polysaccharides extracted from <i>Cordyceps militaris</i> (IPC) and their application in combination with a bacteriocin-like inhibitory substance (BLIS)-producing <i>Leuconostoc mesenteroides</i> AHL9a starter culture during mustard green fermentation. IPC selectively promoted the growth of <i>Le. mesenteroides</i> AHL9a, reaching 8.91 log CFU/mL after 24&#xa0;h, and significantly enhanced BLIS production compared with conventional carbohydrates. The BLIS exhibited broad-spectrum inhibitory activity against multidrug-resistant foodborne pathogens, including <i>Escherichia coli</i> Mp01, <i>Salmonella enterica</i> serovar Typhimurium Dk05, <i>Bacillus cereus</i> Nt06, and <i>Staphylococcus aureus</i> Ke08, and remained stable across a wide pH range (2.0–12.0) and temperatures relevant to food processing (up to 100&#xa0;°C). When applied as a starter culture in mustard green fermentation, both AHL9a alone and AHL9a supplemented with IPC accelerated LAB dominance, achieving populations of 7.56–7.78 log CFU/g by day 10, while more effectively reducing aerobic bacteria and eliminating coliforms compared with spontaneous fermentation. IPC supplementation further strengthened microbial control and enhanced organic acid production, resulting in increased levels of L-lactate (2.60&#xa0;g/L), acetate (7.01&#xa0;g/L), butyrate (10.13&#xa0;g/L), and propionate (5.67&#xa0;g/L). These findings demonstrate that selective carbohydrate supplementation with IPC can modulate BLIS production and enhance bioprotection during vegetable fermentation. This study highlights the potential of integrating food-derived BLIS-producing starter cultures with selectively utilized carbohydrates to improve the safety and reliability of fermented vegetable products.</p>

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Selective Carbohydrate Modulation Enhances BLIS-Mediated Bioprotection Against Multidrug-Resistant Foodborne Pathogens During Vegetable Fermentation

  • 期刊论文

  • 发表日期：

    2026年5月26日

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  • Ratchanu Meidong,
  • Chanoknan Srichan,
  • Siriporn Tipsing

摘要

Lactic acid bacteria (LAB) play a pivotal role in food fermentation by shaping microbial ecosystems and enhancing product safety through the production of antimicrobial metabolites. This study investigated the selective utilization of indigestible polysaccharides extracted from Cordyceps militaris (IPC) and their application in combination with a bacteriocin-like inhibitory substance (BLIS)-producing Leuconostoc mesenteroides AHL9a starter culture during mustard green fermentation. IPC selectively promoted the growth of Le. mesenteroides AHL9a, reaching 8.91 log CFU/mL after 24 h, and significantly enhanced BLIS production compared with conventional carbohydrates. The BLIS exhibited broad-spectrum inhibitory activity against multidrug-resistant foodborne pathogens, including Escherichia coli Mp01, Salmonella enterica serovar Typhimurium Dk05, Bacillus cereus Nt06, and Staphylococcus aureus Ke08, and remained stable across a wide pH range (2.0–12.0) and temperatures relevant to food processing (up to 100 °C). When applied as a starter culture in mustard green fermentation, both AHL9a alone and AHL9a supplemented with IPC accelerated LAB dominance, achieving populations of 7.56–7.78 log CFU/g by day 10, while more effectively reducing aerobic bacteria and eliminating coliforms compared with spontaneous fermentation. IPC supplementation further strengthened microbial control and enhanced organic acid production, resulting in increased levels of L-lactate (2.60 g/L), acetate (7.01 g/L), butyrate (10.13 g/L), and propionate (5.67 g/L). These findings demonstrate that selective carbohydrate supplementation with IPC can modulate BLIS production and enhance bioprotection during vegetable fermentation. This study highlights the potential of integrating food-derived BLIS-producing starter cultures with selectively utilized carbohydrates to improve the safety and reliability of fermented vegetable products.