从石榴果汁中分离出来的益生菌酵母Saccharomyces cerevisiae Az-12呈现出对致病性细菌的抑制作用
A S Latif1, A A Saparbekova1, Z R Akhmedova2
1M. Auezov South Kazakhstan University, Department of Biotechnology, Shymkent, Kazakhstan.
Brazilian journal of biology = Revista brasleira de biologia
|August 16, 2023
概括
在哈萨克斯坦石榴中发现了一种新的益生菌酵母,Saccharomyces cerevisiae Az-12. 这种酵母表现出对常见病原体的抗微生物特性,并显示出协生功能饮料的潜力.
科学领域:
- 微生物学与食品科学 微生物学与食品科学
- 益生菌和功能性食物
背景情况:
- 寻找新型益生菌微生物对于开发功能性食品至关重要.
- 石榴 (Punica granatum) 是生物活性化合物和潜在的微生物共生体的丰富来源.
研究的目的:
- 从当地石榴品种中分离和识别潜在的益生菌酵母.
- 评估隔离的酵母菌株的抗菌活性和功能性质.
主要方法:
- 从Kyzyl Anor石榴品种中分离和识别酵母.
- 使用桑格测序进行分子遗传识别.
- 对致病性细菌 (黄金葡萄球菌,大肠杆菌, Pseudomonas aeruginosa) 的抗微生物活性测试.
- 扫描电子显微镜用于评估酵母-细菌粘附.
主要成果:
- 一种被识别为Saccharomyces cerevisiae Az-12的酵母菌株被分离出来.
- 与现有的Saccharomyces cerevisiae菌株证实了高同质性 (99.65%).
- 对黄金葡萄球菌 (13.5毫米),大肠杆菌 (12.8毫米) 和 Pseudomonas aeruginosa (10.7毫米) 观察到显著的抑制区.
- 扫描显微镜证实了S. cerevisiae Az-12对金黄色葡萄球菌的粘合性.
结论:
- 细菌菌 (Saccharomyces cerevisiae) Az-12由于其抗菌活性和粘合能力,显示出显著的益生菌潜力.
- 酵母快速发酵的果汁使其适合功能性食品应用.
- 结合石榴汁和S. cerevisiae Az-12的协生产品配方是功能饮料的一个有希望的途径.
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