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化合物对食用橄相关微生物生物膜形成的影响

Elio López-García¹, Antonio Benítez-Cabello¹, Francisco Noé Arroyo-López¹

¹Food Biotechnology Department, Instituto de la Grasa (CSIC) Campus Universitario Pablo de Olavide Seville Spain.

Food science & nutrition

|December 26, 2024

概括

食用橄发酵中的化合物可以影响微生物生物膜的发展. 某些可以降低Lactiplantibacillus plantarum中的生物膜,而对Lactiplantibacillus pentosus的影响则有所不同,其中一种菌株显示生物膜增加.

科学领域:

食品微生物学食品微生物学
发酵科学发酵科学
益生菌开发益生菌开发

背景情况:

生物膜形成是益生菌食用橄生产的关键.
化合物在生物膜发育中充当定量感应分子.
了解这些相互作用对于控制发酵至关重要.

研究的目的:

为了研究关键的化合物对食用橄微生物生物膜的体外作用.
评估欧蛋白,氧醇和醇对特定乳酸细菌和酵母菌株的影响.
确定这些如何调节潜在益生菌微生物中的生物膜形成.

主要方法:

在实验室中使用各种食用橄微生物进行研究:Lactiplantibacillus pentosus,Lactiplantibacillus plantarum和酵母.
用不同度的欧蛋白,氧醇和醇进行治疗.
在96小时化后使用晶体紫色染色对生物膜形成的量化.

主要成果:

化合物通常会降低Lactiplantibacillus plantarum菌株的生物膜产量.
酵母在对化合物的反应中没有显著改变生物膜的形成.
乳植物菌株 (Lactiplantibacillus pentosus) 呈现出不同的反应;益生菌LPG1显示生物膜增加与低醇度.

结论:

化合物可以调节食用橄发酵微生物中的生物膜形成.
结果表明,在发酵过程中可以控制橄树上表皮的生物膜.
这可能有助于包括和建立有益的益生菌微生物.

关键词:

牛奶植物细菌菌 (Lactiplantibacillus) 是一个生物膜是一种生物膜.氧铁醇的使用方法这是一种oleuropein.桌面橄桌面橄泰洛索尔 (tyrosol) 是一种类型的硫酸盐.酵母酵母是一种酵母.

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