羊奶酸奶的强化用封装后生物活性乳球菌进行封装
Andrea Lauková1, Marián Maďar2, Natália Zábolyová1
1Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4-6, 040 01 Košice, Slovakia.
Life (Basel, Switzerland)
|September 28, 2024
概括
来自山羊奶的三种Lactococcus lactis菌株产生强大的后生物质,可以抑制腐烂细菌. 封装菌株在酸奶中表现出稳定性,为乳制品提供了有希望的天然防腐剂.
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:
- 乳球菌 (Lactococcus lactis) 是一种GRAS细菌,在乳制品发酵中至关重要.
- 某些菌株产生细菌素,抑制腐烂微生物.
- 后生物制品在不使用活细菌的情况下提供抗微生物的好处.
研究的目的:
- 评估从未加工的山羊奶中获得的三种L. lactis菌株的后生物活性.
- 评估山羊奶酸奶中的封装乳球菌的稳定性.
- 确定乳制品中的天然保存潜力.
主要方法:
- 使用16S rRNA基因测序对L. lactis菌株进行隔离和鉴定.
- 对菌素/后生物菌对菌的抑制活性的量化.
- 封装 (冷干燥) 和酸奶中的稳定性评估.
主要成果:
- 这三种L. lactis菌株都产生了细菌素物质/后生物.
- 缩的后生物制剂抑制了Enterococci和Staphylococci的高达97.8% (800AU/mL).
- 封装的乳球菌在山羊奶酸奶中表现出良好的稳定性,其中MK2/8菌株最为丰富.
结论:
- 从山羊奶中提取的乳球菌株Lactococcus lactis具有重要的后生物潜力.
- 封装增强了乳球菌的稳定性,可用于发酵乳制品中.
- 这些发现支持使用L. lactis后生物作为酸奶中的天然抗菌剂.
相关概念视频
01:05Bioavailability Enhancement: Drug Stability Enhancement and GI Retention
332
Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
332
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
01:30Development of Human Microbiota
61
The human microbiota begins developing at birth and undergoes continual change as we age. Infancy marks a critical period of microbial sensitivity, offering a “window of opportunity” during which beneficial microbes help mature the immune system. By age three, children typically develop a more stable and diverse microbial community. Newborns acquire microbes from their immediate environment; vaginal delivery favors maternal vaginal microbes, while cesarean births favor microbes from...
61