Strain identification
Steamed buns are a traditional staple food in China. During their production, no preservatives are added, making them prone to mold contamination and spoilage. Lactic acid bacteria can play a role in inhibiting the growth of mold through the metabolic products they produce, thereby extending the shelf life of products. Therefore, in this study, lactic acid bacteria with broad-spectrum antibacterial effects were screened out from traditional Chinese fermented foods. Based on non-targeted metabolomics technology, the antibacterial metabolites of these lactic acid bacteria were analyzed to study the anti-mold mechanism of lactic acid bacteria. Finally to examine the in-situ preservative effect of lactic acid bacteria as a starter on steamed buns. This research can provide a theoretical basis for the application of lactic acid bacteria in extending the shelf life of fermented foods.