从埃塞俄比亚Injera酸面粉中分离和描述潜在的益生菌酵母
Nigus Muche1, Tsehayneh Geremew1, Tamene Milkessa Jiru1
1Department of Environmental and Industrial Biotechnology, Institute of Biotechnology, University of Gondar, P.O.Box:196, Gondar, Ethiopia.
3 Biotech
|August 15, 2023
概括
埃塞俄比亚的injera酸面含有有希望的益生菌酵母. 这些酵母,包括Saccharomyces cerevisiae和Candida humilis,在模拟的消化条件下表现出极好的生存能力,突出了它们作为功能性食品成分的潜力.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 益生菌 益生菌 益生菌
背景情况:
- 传统的发酵食品是有益微生物的储存库.
- 埃塞俄比亚英杰拉酸面粉是一种主食,尚未广泛研究其益生菌潜力.
研究的目的:
- 为了隔离和描述埃塞俄比亚injera酸面粉中的益生菌酵母.
- 为了评估选定的酵母分离物的体外益生菌特性.
主要方法:
- 使用形态,生理,生化和分子分析来隔离和识别酵母.
- 在体外对益生菌性质的评估:温度,pH值,胆盐和氧气耐受性.
- 抗微生物,蛋白质,脂质活性和抗生素耐药性概况.
主要成果:
- 从20个injera样本中获得了38个酵母分离物.
- 五个分离物 (G1N1,G2N4,G3N1,G8N1,B6N3) 证明了对模拟人类消化道疾病的耐受性.
- 遗传学分析确定这些分离物为Saccharomyces cerevisiae,Candida humilis和Pichia kudriavzevii. 这些分离物.
结论:
- 埃塞俄比亚Injera酸面是各种益生菌酵母菌株的宝贵来源.
- 已识别的酵母菌株具有在功能性食品和益生菌应用中使用的巨大潜力.
- 需要对埃塞俄比亚发酵食品进行进一步的研究,以发现益生菌.
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