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Abstract：
Microbial contamination affects the quality of the fermented Houttuynia cordata Thunb. (H. cordata) beverage (FHB). The present study aimed to assess the bio-preservative property of Enterococcus faecium OV3-6 (E. faecium OV3-6) during the production of FHB. The antimicrobial activity against Escherichia coli, Salmonella, Bacillus cereus, and Staphylococcus aureus and the survival of E. faecium OV3-6 were studied. Then, FHB fermentation was performed with different preservatives (non-preservative, E. faecium OV3-6, cell-free supernatant of E. faecium OV3-6, and nisin) with and without representative pathogens. The maximum antimicrobial activity against S. aureus and B. cereus was observed after 18 h of cultivation in an MRS medium. E. faecium OV3-6 was used as a starter to produce the FHB, and the strain survived up to 48 h in the fermented beverage. E. faecium OV3-6 and its cell-free supernatant inhibited the growth of E. coli, Salmonella, B. cereus, and S. aureus in the stimulated FHB. The non-preservatives and nisin-containing FHB showed inhibition against Gram-positive pathogens. The FHB treated with E. faecium OV3-6 was rich in lactic acid bacteria, and the product was at an acceptable level of pH (less than 4.3). Certain limitations were identified in the study, such as lack of nutritional, metabolomics analysis, and safety and consumer acceptability of FHB. The results suggested that E. faecium OV3-6 could be used as a bio-preservative to produce fermented plant beverages (FPBs).
摘要：
微生物污染影响鱼腥草发酵质量。(H.cordata）饮料（FHB）。本研究旨在评估屎肠球菌OV3-6的生物防腐性能（E.FHB生产过程中的屎OV3-6）。对大肠杆菌的抗菌活性，沙门氏菌,蜡样芽孢杆菌,研究了金黄色葡萄球菌和屎肠球菌OV3-6的存活率。然后，用不同的防腐剂(非防腐剂，屎肠球菌OV3-6，屎肠球菌OV3-6的无细胞上清液和乳链菌肽），有和没有代表性病原体。在MRS培养基中培养18小时后观察到针对金黄色葡萄球菌和蜡状芽孢杆菌的最大抗微生物活性。屎肠球菌OV3-6被用作生产FHB的起始剂，菌株在发酵饮料中存活48小时。屎肠球菌OV3-6及其无细胞上清液抑制大肠杆菌的生长，沙门氏菌,B.蜡质,和金黄色葡萄球菌在受刺激的FHB中。非防腐剂和含乳酸链球菌素的FHB显示出对革兰氏阳性病原体的抑制。用屎肠球菌OV3-6处理的FHB富含乳酸菌，并且产物处于可接受的pH水平(小于4.3)。在研究中发现了某些局限性，比如缺乏营养，代谢组学分析，以及FHB的安全性和消费者可接受性。结果表明，屎肠球菌OV3-6可以作为生物防腐剂生产发酵植物饮料（FPB）。
