潜在的プロバイオティクスのスタートカルチャーとしての原生ヒトミルクラクトバチルス菌株
Katarina Butorac1, Martina Banić1, Dina El Khalifa1
1Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
Food technology and biotechnology
|February 13, 2026
まとめ
人間の乳は,価値ある機能的特性を有する乳酸バクテリア菌株を宿している. 選択された株は,新しい発酵乳製品のためのスタートカルチャーとして有望であり,栄養上の関連性を高めています.
科学分野:
- 微生物学 微生物学とは
- 食品科学 食品科学について
- プロバイオティクス プロバイオティクス
背景:
- 母乳は,乳児の微生物群に影響を与える生物活性分子とバクテリアの主要な源です.
- 乳酸バクテリア (LAB) は,母乳から,機能的なアプリケーションのために調査されています.
研究 の 目的:
- クロアチア人の母乳から得られたLAB株を,機能的なスタートカルチャーとして使用する可能性を評価する.
- 乳製品開発のために望ましい技術的,機能的特性を有する菌株を特定する.
主な方法:
- 8種類の乳球菌株を分離して分析した.
- 分析には,タンパク質分解,抗微生物,抗酸化作用が含まれていた.
- 凍結乾燥時の生存率を決定しました.
主要な成果:
- 3つの株 (Limosilactobacillus fermentum MC1,Levilactobacillus brevis MB2,Lactiplantibacillus plantarum MB18) が有望な候補として特定されました.
- これらの菌株は高カゼイン分解,広範囲の抗菌活性,および重要な抗酸化能力を示した.
- 選択されたすべての株は,冷凍乾燥後に高い生存率を示した.
結論:
- 母乳はLABの豊富な源であり,ユニークな技術的,機能的な特徴を持っています.
- 選択されたLAB株は,機能的な発酵乳製品を開発するのに適しています.
- これらの発見は,母乳由来LABを食品産業のイノベーションで使用することを支持しています.
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