隔离和体外评估肠微生物的益生菌潜力
Fatima Shahbaz1, Fatima Muccee1, Aansa Shahab1
1School of Biochemistry and Biotechnology, University of the Punjab, Lahore, Pakistan.
Frontiers in microbiology
|February 13, 2024
概括
研究人员从肠中分离出了四种有益的益生菌. 这些细菌有望改善肉生产和肉质,为抗生素提供一种天然替代品.
科学领域:
- 微生物学 微生物学
- 动物科学动物科学
- 益生菌 益生菌 益生菌
背景情况:
- 养生产的利能力受到料质量,病原体的出现和管理问题的挑战.
- 益生菌为改善肉健康和肉质提供了一个潜在的解决方案.
- 这项研究的重点是分离和描述具有益生菌潜力的胃肠道 (GIT) 细菌.
研究的目的:
- 为了隔离和识别具有益生菌性质的肠道细菌.
- 评估这些分离物作为肉饮食补充剂的潜力.
- 评估这些益生菌对 brojiler健康和肉质的影响.
主要方法:
- 使用连续稀释,从肠道中分离细菌.
- 分析包括生长曲线,生物化学测试 (RapIDTM NF Plus),分子表征和抗菌试验.
- 进行了对GIT粘附性,胆盐和胃酸抵抗性以及胆固醇同化性的测试.
主要成果:
- 他们发现了四种细菌菌株:Limosilactobacillus antri PUPro1,Lactobacillus delbrueckii PUPro2,Lacticaseibacillus casei PUPro3,以及Ligilactobacillus salivarius PUPro4. 这四种细菌菌株被发现.
- L. delbrueckii PUPro2 呈现出快速生长和优越的粘附于子阴茎细胞 (320 CFU).
- 所有分离物体都对NaCl,胆汁盐有抗性,对测试的病原体有敌对活性,对所有测试的抗生素有敏感性.
结论:
- 鉴定的细菌菌株具有显著的益生菌潜力.
- 这些益生菌显示出在肉GIT中生存和有效性的关键特征.
- 进一步的研究应侧重于它们在肉饮食中的应用,以提高肉质量和产量.
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