研究一个领先的益生菌物种的安全性和技术特征:Lacticaseibacillus paracasei
Andrea Colautti1, Federica Ginaldi1, Lucia Camprini1
1Department of Agrifood, Environmental and Animal Science, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
Nutrients
|July 27, 2024
概括
这项研究以安全性和技术特征对121种Lacticaseibacillus paracasei菌株进行了鉴定. 结果显示来源内的遗传相似性,但具有菌株特异性,突出显示了它们的益生菌和食品培养潜力.
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:
- 乳糖菌 乳糖菌 spp. 是发酵食品中重要的乳酸细菌.
- 它们为人类和动物提供技术优势和健康优势.
- 乳酸菌 (Lacticaseibacillus paracasei) 是一种关键的益生菌物种,具有多样化的应用.
研究的目的:
- 为了描述121个Lacticaseibacillus paracasei分离物的安全性和技术性质.
- 为了将这些特征与类似的物种比较,例如Lacticaseibacillus casei和Lacticaseibacillus zeae.
- 评估L. paracasei菌株作为益生菌和食品培养的潜力.
主要方法:
- 使用Rep-PCR,RAPD和Sau-PCR进行分子表征.
- 安全性评估包括抗生素耐药性,生物氨基的产生,以及基因分析 (乙烯碳酸盐,二氨基胺).
- 技术性质评估了不同NaCl,乙醇和pH的生长,以及细菌素的生产.
主要成果:
- 来自类似来源的菌株经常表现出相关的遗传特征.
- 然而,发现表型特征是菌株特有的.
- 已识别的安全特征和技术能力在孤立群体之间存在显著差异.
结论:
- 乳酸菌株Lacticaseibacillus paracasei具有不同的遗传和表型特征.
- 综合性菌株评估对于选择最佳益生菌和初始培养是至关重要的.
- 这些发现支持L. paracasei在食品,料和健康应用中的使用.
更多相关视频
05:45Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
3.3K
11:04Author Spotlight: Methods for Electroporation and Transformation Confirmation in Limosilactobacillus reuteri DSM20016
Published on: June 23, 2023
3.4K
相关概念视频
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
01:27Microbes 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