具有优越益生菌潜力的新型细菌菌株的分离和表征:比较分析和安全评估
Mohsen Golnari1, Nastaran Bahrami2, Zahra Milanian1
1Department of Biotechnology, Faculty of Biological Science and Technology, University of Isfahan, Isfahan, Iran.
Scientific reports
|January 16, 2024
概括
研究人员从自然来源中确定了8种安全的Bacillus菌株,这些菌株具有益生菌潜力. 这些新型菌株表现出抗菌活性和对模拟肠道状况的耐药性,使它们适合功能性食品.
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:
- 细菌物种被用作益生菌,但食品行业需要新的菌株.
- 识别安全有效的益生菌菌株对于提高食品质量和人类健康至关重要.
研究的目的:
- 从自然环境中分离,识别和评估细菌菌株的益生菌特性和安全性.
- 评估这些菌株是否适用于功能性食品和食添加剂.
主要方法:
- 使用16S rDNA测序对细菌菌株进行隔离和鉴定.
- 评估益生菌潜力,包括对模拟胃肠道疾病的耐药性,肠毒素基因检测,抗生素敏感性和抗菌/溶血活性.
主要成果:
- 从土壤,便和乳制品中获得了36种Bacillus分离物.
- 八个分离物满足了所有测试的益生菌标准,表现出高生长率,非溶血和莱西酶活性,以及对模拟胃肠道疾病的耐药性.
- 这些选择的菌株表现出对病原体的广泛抗菌活性,并且对12种测试的抗生素没有抗生素耐药性.
结论:
- 已识别的Bacillus分离物是功能性食品应用的有希望的候选物.
- 这些菌株可以被认为是改善饮食质量的安全添加剂,因为它们具有益生菌性质.
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