Food and Fermentation Industries >

2022 , Vol. 48 >Issue 2: 65 - 70

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027284

Isolation and screening of lactic acid bacteria from cheese and its degradability evaluation to parvalbumin

  • LI Xiaochen ,
  • WANG Jin ,
  • XU Chenchen ,
  • XIAO Ye ,
  • LI Yan ,
  • LU Ying ,
  • LI Xiaohui
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  • 1(College of Food, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center, Shanghai 201306, China)
    3(Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products, Ministry of Agriculture, Shanghai 201306, China)

Received date: 2021-03-08

  Revised date: 2021-04-09

  Online published: 2022-02-28

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Abstract

To screen the lactic acid bacteria that can degrade the main fish allergen, parvalbumin (PV), eight lactic acid bacteria strains were isolated and identified by 16S rDNA sequencing from cheese, including Lactobacillus plantarum (four strains), Lactobacillus casei (two strains) and Enterococcus faecalis (two strains). These eight strains of lactic acid bacteria were incubated with the enriched PV extraction from Ctenopharyngodon idella. According to the SDS-PAGE analysis, it was found that the PV content decreased significantly when incubated with Lactobacillus casei B-2 and Lactobacillus plantarum B-17 strains. The effect of these two strains on the immunoactivity of PV was further studied. Our results showed that PV was degraded obviously after incubation with B-2 and B-17 strains for 36 h, and the content of PV decreased significantly. Also, the immunological activity decreased by 96.5% and 84.8% respectively. Therefore, these two strains of lactic acid bacteria have the potential to reduce the allergenicity of the main allergen PV of fish, which provides a scientific basis for the development of low allergenic fish products by lactic acid bacteria fermentation in the future.

Key words： lactic acid bacteria; fish allergens; parvalbumin; antigenicity; isolation and identification

Cite this article

LI Xiaochen , WANG Jin , XU Chenchen , XIAO Ye , LI Yan , LU Ying , LI Xiaohui . Isolation and screening of lactic acid bacteria from cheese and its degradability evaluation to parvalbumin[J]. Food and Fermentation Industries, 2022 , 48(2) : 65 -70 . DOI: 10.13995/j.cnki.11-1802/ts.027284

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