探索Enterococcus菌株的技术,安全和益生菌性质:对发酵牛奶的风湿学参数的影响
Souraya Sakoui1, Reda Derdak1,2, Oana Lelia Pop3,4
1Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20000, Morocco.
Foods (Basel, Switzerland)
|February 24, 2024
概括
分析了来自蝙蝠瓜诺的六种肠球菌株的技术和益生菌潜力. E. mundtii SRBG1和E. gallinarum SRBG3在脱脂牛奶发酵方面表现有前途,在储存期间保持稳定性.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 细菌学 细菌学是一门学科.
背景情况:
- 肠球菌是一种在各种环境和宿主中普遍存在的有弹性的细菌.
- 研究已经探索了有益细菌菌株的新型来源.
研究的目的:
- 从蝙蝠瓜诺中分离和表征肠球菌菌株.
- 评估它们的技术和益生菌特性,以潜在的食品应用.
主要方法:
- 从蝙蝠瓜诺分离出六种肠球菌菌株,并使用16S DNA分析进行鉴定.
- 评估了技术性质 (NaCl/温度耐受性,酶活性,EPS产生) 和益生菌性质 (胆汁/酸/酶耐药性,抗菌活性).
- 主要组件分析 (PCA) 用于数据分析.
主要成果:
- 肠杆菌世界 SRBG1,肠杆菌胆 SRBG3 和肠杆菌 SRBG2 显示出显著的技术和益生菌潜力.
- 这三种菌株成功地用于发酵脱脂牛奶,从而产生非牛顿式的,剪切稀释性质.
- 在21天的冷藏储存期间,发酵牛奶保持了稳定的细菌计数 (~7 log10 CFU/mL) 和pH值.
结论:
- E. mundtii SRBG1和E. gallinarum SRBG3是功能性食品开发的有希望的候选者,特别是在发酵乳制品中.
- 蝙蝠瓜诺可以作为具有宝贵技术和益生菌特性的肠球菌的来源.
- 发酵牛奶的稳定性表明,有可能延长保质期和商业可行性.
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