sredobЗдоровье населения и среда обитания – ЗНиСОPublic Health and Life Environment – PH&LE2219-52382619-0788ФБУЗ ФЦГиЭ Роспотребнадзора10.35627/2219-5238/2020-328-7-30-36sredob-234Research ArticleГИГИЕНА ПИТАНИЯFOOD HYGIENEРоль молочнокислых микроорганизмов вида Leuconostoc mesenteroides в ферментации овощного сырьяThe role of Leuconostoc mesenteroides species of lactic acid bacteria in fermenting vegetableshttps://orcid.org/0000-0002-7857-6785ПосокинаНаталья ЕвгеньевнаPosokinaNatalia E.Labtech45@yandex.ruhttps://orcid.org/0000-0002-2336-1816ЗахароваА. И.ZakharovaA. I.noemail@neicon.ruВНИИ технологии консервирования - филиал ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАНРоссияRussian Research Institute of Canning Technology, Branch of the Gorbatov Federal Research Center for Food Systems at the Russian Academy of SciencesRussian Federation202014042021073036Copyright © Посокина Н.Е., Захарова А.И., 20212021Посокина Н.Е., Захарова А.И.Posokina N.E., Zakharova A.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://zniso.fcgie.ru/jour/article/view/234

Введение. Ферментация - это биотехнологический процесс сохранения биологического потенциала сырья и его трансформация с целью придания новых органолептических свойств и повышения пищевой ценности продукта, позволяющий разнообразить ежедневный прием пищи, поэтому ферментированные продукты в некоторых странах составляют значительную часть рациона человека. Несмотря на то, что ферментированные продукты очень полезны для человека, сам процесс ферментации долгое время оставался достаточно сложным для воспроизводства. В настоящее время в промышленном производстве ферментированных пищевых продуктов применяют стартерные культуры, позволяющие получать продукцию с гарантированным спектром потребительских свойств. При производстве ферментированных продуктов питания и напитков основную роль играют молочнокислые микроорганизмы родов Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus и Weissella. При этом L. mesenteroides играет основную роль в инициировании ферментации многих видов растительного сырья: капусты, свеклы, репы, цветной капусты, зеленой фасоли, нарезанных зеленых помидоров, огурцов, оливок и др. Цель работы. Для контроля и управления процессом ферментации в промышленном производстве необходимо определить основные процессы, происходящие на разных стадиях, а также виды молочнокислых микроорганизмов, отвечающие за инициирование, продолжение и завершение процесса. Результаты. В данном обзоре показано, что, несмотря на разнообразие ферментируемых овощей, молочнокислые микроорганизмы вида L. mesenteroides имеют особую значимость на начальной гетероферментативной стадии, поскольку именно в этот период в обрабатываемом сырье происходит формирование условий для ингибирования патогенной и факультативно-патогенной микрофлоры и создание оптимальной среды для последующего развития целевых микроорганизмов, формирующих качество готовой продукции. Выводы. При разработке промышленных технологий обязательным компонентом бактериальных заквасок должны быть молочнокислые микроорганизмы вида L. mesenteroides с целью получения конечного продукта стабильно высокого качества.

Introduction: Fermentation is a biotechnological process of preserving the biological potential of raw materials and transforming them in order to impart new organoleptic properties and to increase nutritional value of the product allowing diversification of daily meals; thus, in some countries fermented products make up a significant part of the human diet. Despite the fact that fermented products are very useful for humans, the fermentation process itself remained rather complicated for reproduction during a long time. Currently, starter cultures are used in industrial production of fermented food products enabling the production of foodstuffs with a guaranteed range of consumer properties. Such species of lactic acid bacteria as Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella play the main role in production of fermented food and drinks while L. mesenteroides plays the primary role in starting fermentation of many types of plant materials including cabbage, beet, turnip, cauliflower, green beans, chopped green tomatoes, cucumbers, olives, etc. Objective: To control and manage the industrial fermentation process, it is important to determine the main processes occurring at different stages and the types of lactic acid microorganisms responsible for initiation, continuation and completion of the process. Results: This review shows that, despite the variety of fermentable vegetables, L. mesenteroides species of lactic acid bacteria are of particular importance at the primary heteroenzymatic stage since during this very period the processed raw materials form conditions for inhibiting pathogenic and facultative pathogenic microflora and create optimal environment for subsequent development of targeted microorganisms determining the quality of finished products. Conclusions: When developing food technology, L. mesenteroides species of lactic acid bacteria must be an indispensable component of industrial starter cultures for obtaining final products of consistently high quality.

обзорпроцесс ферментации овощеймолочнокислые микроорганизмыLeuconostoc mesenteroidesстартерная культураreviewvegetable fermentation processlactic acid bacteriaLeuconostoc mesenteroidesstarter cultureReferencesLee CH. Food biotechnology. In: Campbell-Platt G, editor. Food science and technology. West Sussex, United Kingdom: Wiley-Blackwell Publishing Ltd; 2009. P. 85-114.Lee CH. Food biotechnology. In: Campbell-Platt G, editor. Food science and technology. West Sussex, United Kingdom: Wiley-Blackwell Publishing Ltd; 2009. P. 85-114.Tamang JP, Samuel D. Dietary cultures and antiquity of fermented foods and beverages. In: Tamang JP, Kailasapathy K, editors. Fermented foods and beverages of the world. Boca Raton: CRC Press; 2010. P. 1-40. DOI: https://doi.org/10.1201/EBK1420094954Tamang JP, Samuel D. Dietary cultures and antiquity of fermented foods and beverages. In: Tamang JP, Kailasapathy K, editors. Fermented foods and beverages of the world. Boca Raton: CRC Press; 2010. P. 1-40. DOI: https://doi.org/10.1201/EBK1420094954Kwon DY, Tamang JP. Religious ethnic foods. J Ethn Foods. 2015; 2(2):45-46. DOI: https://doi.org/10.1016/j. jef.2015.05.001Kwon DY, Tamang JP. Religious ethnic foods. J Ethn Foods. 2015; 2(2):45-46. DOI: https://doi.org/10.1016/j. jef.2015.05.001Breidt F, McFeeters RF, Perez-Diaz I, et al. Fermented vegetables. In: Doyle MP, Buchanan RL, editors. Food microbiology: fundamentals and frontiers, 4th edition. Washington: ASM Press; 2013. P. 841-855. DOI: http:// dx.doi.org/10.1128/9781555818463Breidt F, McFeeters RF, Perez-Diaz I, et al. Fermented vegetables. In: Doyle MP, Buchanan RL, editors. Food microbiology: fundamentals and frontiers, 4th edition. Washington: ASM Press; 2013. P. 841-855. DOI: http:// dx.doi.org/10.1128/9781555818463Medina-Pradas E, Perez-Diaz IM, Garrido-Fernandez A, et al. Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage. In: Bevilacqua A, Corbo MR, Sinigaglia M, editors. The microbiological quality of food: foodborne spoilers. Sawston: Woodhead Publishing; 2017. P. 211236. DOI: https://doi.org/10.1016/B978-0-08-100502-6.00012-1Medina-Pradas E, Perez-Diaz IM, Garrido-Fernandez A, et al. Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage. In: Bevilacqua A, Corbo MR, Sinigaglia M, editors. The microbiological quality of food: foodborne spoilers. Sawston: Woodhead Publishing; 2017. P. 211236. DOI: https://doi.org/10.1016/B978-0-08-100502-6.00012-1Yarullina DR, Fakhrullin RF. Bacteria of the Lactobacillus species: general characteristics and methods of working with them (a study guide). Kazan: Kazan Federal University Publ.; 2014. 51 p. (In Russian).Yarullina DR, Fakhrullin RF. Bacteria of the Lactobacillus species: general characteristics and methods of working with them (a study guide). Kazan: Kazan Federal University Publ.; 2014. 51 p. (In Russian).Rolle R, Satin M. Basic requirements for the transfer of fermentation technologies to developing countries. Int J Food Microbiol. 2002; 75(3):181-187. DOI: https:// doi.org/10.1016/S0168-1605(01)00705-XRolle R, Satin M. Basic requirements for the transfer of fermentation technologies to developing countries. Int J Food Microbiol. 2002; 75(3):181-187. DOI: https:// doi.org/10.1016/S0168-1605(01)00705-XAlvarez-Sieiro P, Montalban-Lopez M, Mu D, et al. Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biot. 2016; 100(7):2939-2951. DOI: https://doi.org/10.1007/s00253-016-7343-9Alvarez-Sieiro P, Montalban-Lopez M, Mu D, et al. Bacteriocins of lactic acid bacteria: extending the family. Appl Microbiol Biot. 2016; 100(7):2939-2951. DOI: https://doi.org/10.1007/s00253-016-7343-9Sauer M, Russmayer H, Grabherr R, et al. The efficient clade: lactic acid bacteria for industrial chemical production. Trends Biotechnol. 2017; 35(8):756-769. DOI: https://doi.org/10.1016Zj.tibtech.2017.05.002Sauer M, Russmayer H, Grabherr R, et al. The efficient clade: lactic acid bacteria for industrial chemical production. Trends Biotechnol. 2017; 35(8):756-769. DOI: https://doi.org/10.1016Zj.tibtech.2017.05.002Thierry A, Pogacic T, Weber M, et al. Production of flavor compounds by lactic acid bacteria in fermented foods. In: Mozzi F, Raya RR, Vignolo GM, editors. Biotechnology of lactic acid bacteria: novel applications, 2nd edition. Ames, IA, USA: Wiley-Blackwell; 2015. P. 314-340. DOI: https://doi.org/10.1002/9781118868386. ch19Thierry A, Pogacic T, Weber M, et al. Production of flavor compounds by lactic acid bacteria in fermented foods. In: Mozzi F, Raya RR, Vignolo GM, editors. Biotechnology of lactic acid bacteria: novel applications, 2nd edition. Ames, IA, USA: Wiley-Blackwell; 2015. P. 314-340. DOI: https://doi.org/10.1002/9781118868386. ch19Rodgers S. Novel applications of live bacteria in food services: probiotics and protective cultures. Trends Food Sci Tech. 2008; 19(4):188-197. DOI: https://doi. org/10.1016/j.tifs.2007.11.007Rodgers S. Novel applications of live bacteria in food services: probiotics and protective cultures. Trends Food Sci Tech. 2008; 19(4):188-197. DOI: https://doi. org/10.1016/j.tifs.2007.11.007Liu SN, Han Y, Zhou ZJ. Lactic acid bacteria in traditional fermented Chinese foods. Food Res Int. 2011; 44(3):643-651. DOI: https://doi.org/10.1016/j. foodres.2010.12.034Liu SN, Han Y, Zhou ZJ. Lactic acid bacteria in traditional fermented Chinese foods. Food Res Int. 2011; 44(3):643-651. DOI: https://doi.org/10.1016/j. foodres.2010.12.034Salmeron I, Thomas K, Pandiella SS. Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially nondairy probiotic formulations. LWT-Food Sci Technol. 2014; 55(1):240-247. DOI: https://doi.org/10.1016/j. lwt.2013.07.008Salmeron I, Thomas K, Pandiella SS. Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially nondairy probiotic formulations. LWT-Food Sci Technol. 2014; 55(1):240-247. DOI: https://doi.org/10.1016/j. lwt.2013.07.008Swain MR, Anandharaj M, Ray RC, et al. Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnol Res Int. 2014; article ID 250424, 19 p. DOI: https://doi.org/10.1155/2014/250424Swain MR, Anandharaj M, Ray RC, et al. Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnol Res Int. 2014; article ID 250424, 19 p. DOI: https://doi.org/10.1155/2014/250424Azam M, Mohsin M, Ijaz H, et al. Review - Lactic acid bacteria in traditional fermented Asian foods. Pak J Pharm Sci. 2017; 30(5):1803-1814.Azam M, Mohsin M, Ijaz H, et al. Review - Lactic acid bacteria in traditional fermented Asian foods. Pak J Pharm Sci. 2017; 30(5):1803-1814.Ong YY, Tan WS, Rosfarizan M, et al. Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices. J Food Sci. 2012; 77(10):M560-M564. DOI: https://doi.org/10.1111/j.1750-3841.2012.02894.xOng YY, Tan WS, Rosfarizan M, et al. Isolation and identification of lactic acid bacteria from fermented red dragon fruit juices. J Food Sci. 2012; 77(10):M560-M564. DOI: https://doi.org/10.1111/j.1750-3841.2012.02894.xYang X, Hu W, Xiu Z, et al. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations. Food Res Int. 2020; 130:108926. DOI: https://doi.org/10.1016/j.foodres.2019.108926Yang X, Hu W, Xiu Z, et al. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations. Food Res Int. 2020; 130:108926. DOI: https://doi.org/10.1016/j.foodres.2019.108926Rhee SJ, Lee JE, Lee CH. Importance of lactic acid bacteria in Asian fermented foods. Microbial Cell Factories. 2011; 10(Suppl 1):S5. DOI: https://doi. org/10.1186/1475-2859-10-S1-S5Rhee SJ, Lee JE, Lee CH. Importance of lactic acid bacteria in Asian fermented foods. Microbial Cell Factories. 2011; 10(Suppl 1):S5. DOI: https://doi. org/10.1186/1475-2859-10-S1-S5Fadhil R, Hayati R, Agustina R. Quality characteristics of sauerkraut from cabbage (Brassica oleracea) during fermentation and variation of salt concentration. International Journal of Scientific & Technology Research. 2019; 8(10):2906-2909.Fadhil R, Hayati R, Agustina R. Quality characteristics of sauerkraut from cabbage (Brassica oleracea) during fermentation and variation of salt concentration. International Journal of Scientific & Technology Research. 2019; 8(10):2906-2909.Muller A, Rosch N, Cho GS, et al. Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation. Food Microbiol. 2018; 76:473-480. DOI: https://doi.org/10.1016/]. fm.2018.07.009Muller A, Rosch N, Cho GS, et al. Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation. Food Microbiol. 2018; 76:473-480. DOI: https://doi.org/10.1016/]. fm.2018.07.009Plengvidhya V. Microbial ecology of sauerkraut fermentation and genome analysis of lactic acid bacterium Leuconostoc mesenteroides ATCC 8293. DPhil Thesis. Raleigh, N.C.: North Carolina State Univ.; 2003.Plengvidhya V. Microbial ecology of sauerkraut fermentation and genome analysis of lactic acid bacterium Leuconostoc mesenteroides ATCC 8293. DPhil Thesis. Raleigh, N.C.: North Carolina State Univ.; 2003.Varzakas T, Zakynthinos G, Proestos C, et al. Fermented vegetables. In: Yildiz F, Wiley R, editors. Minimally processed refrigerated fruits and vegetables. Food Engineering Series. Boston, MA: Springer; 2017. P. 537-584. DOI: https://doi.org/10.1007/978-1-4939-7018-6_15Varzakas T, Zakynthinos G, Proestos C, et al. Fermented vegetables. In: Yildiz F, Wiley R, editors. Minimally processed refrigerated fruits and vegetables. Food Engineering Series. Boston, MA: Springer; 2017. P. 537-584. DOI: https://doi.org/10.1007/978-1-4939-7018-6_15Roberts JS, Kidd dR. Lactic acid fermentation of onions. LWT-Food Sci Technol. 2005; 38(2):185-190. DOI: https://doi.org/10.1016/j.lwt.2004.05.007Roberts JS, Kidd dR. Lactic acid fermentation of onions. LWT-Food Sci Technol. 2005; 38(2):185-190. DOI: https://doi.org/10.1016/j.lwt.2004.05.007Di Cagno R, Surico RF, Siragusa S, et al. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. Int J Food Microbiol. 2008; 127(3):220-228. DOI: https:// doi.org/10.1016/j.ijfoodmicro.2008.07.010Di Cagno R, Surico RF, Siragusa S, et al. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. Int J Food Microbiol. 2008; 127(3):220-228. DOI: https:// doi.org/10.1016/j.ijfoodmicro.2008.07.010Le Kim YK, Koh E, Chung HJ, et al. Determination of ethyl carbamate in some fermented Korean foods and beverages. Food Addit Contam. 2000; 17(6):469-475. DOI: https://doi.org/10.1080/02652030050034055Le Kim YK, Koh E, Chung HJ, et al. Determination of ethyl carbamate in some fermented Korean foods and beverages. Food Addit Contam. 2000; 17(6):469-475. DOI: https://doi.org/10.1080/02652030050034055Hong SI, Kim YJ, Pyun YR. Acid tolerance of Lactobacillus plantarum from kimchi. LWT-Food Sci Technol. 1999; 32(3):142-148. DOI: https://doi.org/10.1006/fstl.1998.0517Hong SI, Kim YJ, Pyun YR. Acid tolerance of Lactobacillus plantarum from kimchi. LWT-Food Sci Technol. 1999; 32(3):142-148. DOI: https://doi.org/10.1006/fstl.1998.0517Nam YD, Chang HW, Kim KH, et al. Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays. Int J Food Microbiol. 2009; 130(2):140-146. DOI: https://doi.org/10.1016/j. ijfoodmicro.2009.01.007Nam YD, Chang HW, Kim KH, et al. Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays. Int J Food Microbiol. 2009; 130(2):140-146. DOI: https://doi.org/10.1016/j. ijfoodmicro.2009.01.007Choi YJ, Yong S, Lee MJ, et al. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria. LWT-Food Sci Technol. 2019; 105:118-126. DOI: https://doi.org/10.1016/j. lwt.2019.02.001Choi YJ, Yong S, Lee MJ, et al. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria. LWT-Food Sci Technol. 2019; 105:118-126. DOI: https://doi.org/10.1016/j. lwt.2019.02.001Kim M, Chun J. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int J Food Microbiol. 2005; 103(1):91-96. DOI: https://doi.org/10.1016/j. ijfoodmicro.2004.11.030Kim M, Chun J. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int J Food Microbiol. 2005; 103(1):91-96. DOI: https://doi.org/10.1016/j. ijfoodmicro.2004.11.030Jung JY, Lee SH, Kim JM, et al. Metagenomic analysis of kimchi, a traditional Korean fermented food. Appl Environ Microbiol. 2011; 77(7):2264-2274. DOI: https:// doi.org/10.1128/AEM.02157-10Jung JY, Lee SH, Kim JM, et al. Metagenomic analysis of kimchi, a traditional Korean fermented food. Appl Environ Microbiol. 2011; 77(7):2264-2274. DOI: https:// doi.org/10.1128/AEM.02157-10Jung JY, Lee SH, Lee SH, et al. Complete genome sequence of Leuconostoc mesenteroides subsp. mesenteroides strain J18, isolated from kimchi. J Bacteriol. 2012; 194(3):730-731. DOI: https://doi.org/10.1128/JB.06498-11Jung JY, Lee SH, Lee SH, et al. Complete genome sequence of Leuconostoc mesenteroides subsp. mesenteroides strain J18, isolated from kimchi. J Bacteriol. 2012; 194(3):730-731. DOI: https://doi.org/10.1128/JB.06498-11Wiander B, Korhonen HJT. Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations. Agr Food Sci. 2011; 20(2):176-182. DOI: https://doi. org/10.2137/145960611797215682Wiander B, Korhonen HJT. Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations. Agr Food Sci. 2011; 20(2):176-182. DOI: https://doi. org/10.2137/145960611797215682Dimic GR. Characteristics of the Leuconostoc mesenteroides subsp. mesenteroides strains from fresh vegetables. APTEFF. 2006; 37:3-11. DOI: https://doi.org/10.2298/APT0637003DDimic GR. Characteristics of the Leuconostoc mesenteroides subsp. mesenteroides strains from fresh vegetables. APTEFF. 2006; 37:3-11. DOI: https://doi.org/10.2298/APT0637003DParamithiotis S, Hondrodimou OL, Drosinos EH. Development of the microbial community during spontaneous cauliflower fermentation. Food Res Int. 2010; 43(4):1098-1103. DOI: https://doi.org/10.1016/j. foodres.2010.01.023Paramithiotis S, Hondrodimou OL, Drosinos EH. Development of the microbial community during spontaneous cauliflower fermentation. Food Res Int. 2010; 43(4):1098-1103. DOI: https://doi.org/10.1016/j. foodres.2010.01.023Di Cagno R, Coda R, De Angelis M, et al. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol. 2013; 33(1):1-10. DOI: https://doi. org/10.1016/j.fm.2012.09.003Di Cagno R, Coda R, De Angelis M, et al. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol. 2013; 33(1):1-10. DOI: https://doi. org/10.1016/j.fm.2012.09.003Paramithiotis S, Kouretas K, Drosinos EH. Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes. J Sci Food Agric. 2013; 94(8):1600-1606. DOI: https://doi.org/10.1002/jsfa.6464Paramithiotis S, Kouretas K, Drosinos EH. Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes. J Sci Food Agric. 2013; 94(8):1600-1606. DOI: https://doi.org/10.1002/jsfa.6464Lactic acid fermentation of fruits and vegetables. In: Paramithiotis S, editor. Lactic acid fermentation of fruits and vegetables. Boca Raton: CRC Press; 2017. P. 1-17. DOI: https://doi.org/10.1201/9781315370378Lactic acid fermentation of fruits and vegetables. In: Paramithiotis S, editor. Lactic acid fermentation of fruits and vegetables. Boca Raton: CRC Press; 2017. P. 1-17. DOI: https://doi.org/10.1201/9781315370378

The authors declare that there are no conflicts of interest present.