在发酵过程中,驼和牛奶中的乳杆菌菌株的表征:一项比较研究
Omar A Alhaj1, Zeineb Jrad2, Olfa Oussaief2
1Department of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, 11196, Jordan.
Heliyon
|November 25, 2024
概括
这项研究比较了驼和牛奶中的三种Lactobacillus菌株. 所有菌株都达到有益的益生菌水平,其中L. paracasei的数量较高,L. helveticus表现出优越的酸化能力.
科学领域:
- 微生物学和食品科学:专注于乳酸细菌发酵和益生菌表征.
背景情况:
- 益生菌细菌,特别是乳杆菌菌株,对于肠道健康至关重要.
- 驼牛奶和牛奶具有不同的营养成分,可以影响益生菌发酵.
研究的目的:
- 为了比较三个Lactobacillus菌株 (L. helveticus,L. acidophilus,L. paracasei亚种) 的发酵特性. 在驼和牛奶中.
- 在不同的牛奶条件下评估这些菌株的活力,酸化活性和蛋白质分解活性.
主要方法:
- 用精选的乳杆菌菌株发酵驼和牛奶.
- 随着时间的推移,总可行的计数 (log CFU/mL) 的计数.
- 测量pH值,酸化能力和自由氨基酸组 (FAAG).
主要成果:
- 这三种乳杆菌菌株均实现了超过7.0 log CFU/mL的可活性计数,超过了推的益生菌剂量.
- 在L. paracasei亚种中. 在这两种牛奶类型中,paracasei的总活力计数是最高的.
- L. helveticus显示出最高的酸性能力,而L. paracasei亚种显示出最高的酸性能力. 帕拉卡西保持了最高的pH值.
- L. acidophilus在驼牛奶中表现出最高水平的自由氨基酸组.
结论:
- 乳杆菌菌株的生长,活力和蛋白质分解活性受到化时间,细菌菌株和牛奶类型 (驼和牛) 的显著影响.
- 驼和牛奶都能支持这些益生菌菌株的生长,达到有益的水平.
- 菌株特异性特征决定了不同乳母的性能.
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