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从不同传统发酵食品和产品中分离出来的酵母的益生菌和功能属性

B Shruthi¹, G Adithi¹, N Deepa¹

¹Applied Mycology Lab, Department of Studies in Microbiology, University of Mysore, Mysuru, 570006, Karnataka, India.

Probiotics and antimicrobial proteins

|August 24, 2024

概括

研究人员从发酵食品中分离了十种酵母菌株,确定了具有显著益生菌潜力的Meyerozyma物种. 这些酵母在胃肠道和抗菌活性中表现出强烈的生存能力,这表明它们适合益生菌应用.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
生物技术是生物技术.

背景情况:

目前的工业酵母益生菌是有限的,主要是Saccharomyces boulardii和Saccharomyces cerevisiae.
需要从传统发酵食品中探索新的酵母菌株,以获得益生菌的应用.

研究的目的:

在印度卡纳塔克州,从传统发酵食品中分离和描述酵母菌株.
评估选定酵母分离物的益生菌属性和安全性.

主要方法:

从发酵食品样本中分离酵母在土豆糖上.土豆糖.
对抗微生物活性进行查,在胃肠道条件下生存 (低pH值,胆汁耐受性),细胞表面水性,自聚,胆固醇同化和抗氧化性质.
使用D1/D2区域测序进行生物化学表征和分子鉴定.
安全性评估包括对凝酶,DNase和血液溶解活性的测试.

主要成果:

十个酵母分离物表现出显著的抗微生物活性,并被选择进行进一步研究.
所有十个隔离物都在模拟的胃肠道条件下显示了生存率,粘附率>40%.
梅耶罗zyma guillermondii (MYSY23,MYSY19) 和梅耶罗zyma caribbica (MYSY22) 显示出优越的益生菌特性,包括>65%的GIT生存率和>50%的对抗活性.
所有的分离物是非血溶性,非凝酶和非DNase阳性,表明消费安全.

结论:

酵母分离物,特别是Meyerozyma物种,具有显著的益生菌和功能性质.
这些已识别的酵母菌株有望发展为各种应用的新型益生菌产品.

关键词:

梅耶洛兹玛 (梅耶洛兹玛) 在皮奇亚皮奇亚是什么意思这是一种Saccharomyces.传统的发酵食品是传统的发酵食品.酵母菌的益生菌是一种益生菌.

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