从智利蜂蜜中分离出的非常规酵母:一种益生菌和表型特征
Adrian Rodríguez Machado1, Camila Mella Caro2, John J Hurtado-Murillo1
1Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile.
Foods (Basel, Switzerland)
|May 25, 2024
概括
智利的蜂蜜含有具有益生菌潜力的酵母. 三种菌株,Zygosaccharomyces rouxii,Schizosaccharomyces pombe和Metschnikowia chrysoperlae,在体外消化过程中幸存下来,并且显示出对食品应用的希望.
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 益生菌是一种益生菌.
背景情况:
- 蜂蜜,特别是来自智利的Ulmo,Quillay和Mountain品种的蜂蜜,是各种酵母菌株的丰富来源.
- 了解这些酵母的益生菌和技术性质对于新型食品成分的开发至关重要.
研究的目的:
- 从智利蜂蜜中分离和描述酵母的益生菌潜力.
- 评估精选酵母菌株的发酵性能,抗压力和抗菌活性.
- 为了确定适合用于发酵食品生产中作为起始培养的酵母.
主要方法:
- 从智利蜂蜜中分离和识别了六种酵母菌株.
- 现型特征包括发酵性能,乙醇和蜂耐药性.
- 通过耐热/pH,自聚,模拟体外消化 (INFOGEST) 和抗菌检测来评估益生菌潜力.
- 对大肠杆菌,黄金葡萄球菌和沙门氏菌等病原体的评估.
主要成果:
- 鉴定了六种酵母菌株:Zygosaccharomyces rouxii,Candida sp.,Schizosaccharomyces pombe,Rhodosporidiobolus ruineniae,Clavispora lusitaniae和Metschnikowia chrysoperlae. 这些菌株主要分为三种类型.
- 乙醇度是某些菌株发酵性能的一个限制因素.
- 齐戈萨克罗米切斯鲁希,斯基佐萨克罗米切斯庞贝和梅茨尼科维亚克里索珀莱显示出显著的益生菌潜力,在体外消化后维持细胞度>10^6 CFU/mL.
- 这三种菌株还表现出良好的发酵能力和对乙醇和蜂的耐药性.
结论:
- 来自智利蜂蜜的精选酵母具有有前途的益生菌和技术特性.
- 糖菌 (Zygosaccharomyces rouxii),糖菌 (Schizosaccharomyces pombe) 和糖菌 (Metschnikowia chrysoperlae) 是食品发酵,特别是酒生产中的初始培养的潜在候选者.
- 需要进一步的研究来确认它们在各种发酵食品系统中的可行性和有效性.
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