从塞尔维亚山羊奶酪中揭示乳酸细菌的潜力
Mirjana Ž Grujović1, Katarina G Marković1, Susana Morais2,3
1Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34 000 Kragujevac, Serbia.
Foods (Basel, Switzerland)
|July 13, 2024
概括
来自塞尔维亚山羊奶酪的本土乳酸细菌 (LAB) 被评估了安全性和技术性质. 确定了有前途的菌株作为潜在的初始培养,以提高山羊奶奶酪的质量和安全性.
科学领域:
- 食品微生物学 食品微生物学
- 乳制品科学 乳制品科学
- 细菌学 细菌学是一门学科.
背景情况:
- 乳酸细菌 (LAB) 对发酵乳制品至关重要.
- 本地LAB菌株具有独特的技术和安全属性.
- 塞尔维亚传统山羊奶酪是新型LAB的潜在来源.
研究的目的:
- 从塞尔维亚山羊奶酪中分离和表征土著LAB.
- 评估它们在乳制品中潜在使用的安全性和技术性质.
- 为了确定羊奶奶酪中起始或辅助培养的有希望的菌株.
主要方法:
- 从山羊奶酪中分离和识别LAB.
- 安全性评估:血液溶解活性和抗生素敏感性测试.
- 技术性质评价:生长,酸性化,蛋白质溶解,乳酪形成,二甲生产,对抗性,生物膜形成.
主要成果:
- 确定了非溶血和抗生素敏感的LAB菌株.
- 包括Lacticaseibacillus paracasei M-1和Lactiplantibacillus plantarum C7-7,C7-8,C14-5在内的特定菌株显示出出色的技术性能.
- 乳球菌乳酸菌亚种. 乳糖菌株C0-14和C21-8也显示出显著的潜力.
结论:
- 来自塞尔维亚山羊奶酪的本土LAB具有良好的安全性和技术配置.
- 精选的LAB菌株是羊奶奶酪生产中起始或辅助培养的合适候选者.
- 这些发现可以改善奶酪质量,安全性和乳制品卫生实践.
相关概念视频
01:23Microbial Fermentation
1.8K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.8K
01:29Microbes in Food Production
403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
01:25Microbes in Beverage Production
298
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
298
01:27Microbes in the Production of Fermented Foods
327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
01:22Probiotics
296
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
296
01:25Production of Organic Acids
105
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105