从传统发酵酸肉中分离,识别和评估具有益生菌潜力的乳酸细菌
Jiayi Zhao1,2,3,4, Jinshan Zhao1,2,3,4,5, Jinhong Zang1,2,3,4,6
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
Frontiers in microbiology
|December 27, 2024
概括
发酵酸肉中的乳酸细菌 (LAB) 显示出益生菌的潜力. 菌株*Lactiplantibacillus plantarum* DZ24表现出极好的生存,抗菌和抗氧化活性,使其成为功能性发酵肉类的有希望的候选者.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 益生菌 益生菌 益生菌
背景情况:
- 酸性肉等发酵食品是有益微生物的来源.
- 乳酸细菌 (LAB) 在发酵产品中很常见,并具有益生菌潜力.
研究的目的:
- 从中国酸肉中分离和评估乳酸细菌 (LAB) 的益生菌性质.
- 为了确定用于功能性发酵肉制品的有前途的LAB菌株.
主要方法:
- 酸性肉样本的微生物多样性分析.
- 隔离和实验室查LAB的酸耐受性,胆盐生存率,疏水性和自身聚合.
- 对抗微生物和抗氧化剂活性进行评估.
- 使用16S rRNA基因测序识别最佳菌株.
- 评估发酵性能和抗应力能力.
主要成果:
- 在酸肉样本中,LAB占主导地位.
- 十个LAB菌株在酸性条件和胆盐中显示出高生存率,具有良好的疏水性和自聚性.
- 十种菌株都表现出强烈的抗微生物和抗氧化活性.
- *Lactiplantibacillus plantarum* DZ24显示出最高的抗氧化能力,并被确定为一个有前途的益生菌.
- 在发酵过程中,DZ24表现出快速降低pH值,耐盐/酸盐和抗氧化能力.
结论:
- *Lactiplantibacillus plantarum* DZ24是一种强大的益生菌候选者.
- 这种菌株由于其有益的特性和抗压能力,在功能性发酵肉制品中具有很大的应用潜力.
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