产生 riboflavin 和 dextran 的 Weissella confusa FS54 B2:用于开发发酵植物性饮料的特性和测试
Malek Lahmar1,2, Norhane Besrour-Aouam2, Annel M Hernández-Alcántara1
1Centro de Investigaciones Biológicas Margarita Salas (CIB-CSIC), 28040 Madrid, Spain.
Foods (Basel, Switzerland)
|January 8, 2025
概括
一种新型的乳酸细菌FS54 B2被开发出来,可以过度产生利博黄素 (RF) 和. 这种菌株显示出创造富含益生菌和抗氧化剂的功能饮料的潜力.
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:
- 乳酸细菌在功能性食品中越来越多地用于生产有益的代谢物,如 рибофлавин (RF) 和后生物.
- 韦塞拉混 (Weissella confusa) 众所周知是产生的植物,具有功能性食品应用的潜力.
研究的目的:
- 为了隔离和表征一种利博弗拉过度产生的微混菌突变菌.
- 评估这种突变菌株在开发功能饮料方面的潜力.
主要方法:
- 通过使用黄素治疗将一种自发突变 (FS54 B2) 从Weissella confusa FS54中分离出来.
- 测序以识别导致利博弗拉过度产生的基因突变 (G131U).
- 在麦,大豆和米饮料中进行发酵试验,以评估代谢物产量和功能性质.
主要成果:
- 在FS54 B2突变中,有过度的 riboflavin (4.9 mg/L) 生产,并保留了 dextran 合成能力 (3.8 g/L).
- 在麦饮料中的发酵产生了大量的RF (2.4 mg/L),德克斯 (5.3 g/L),益生菌 (panose,isomaltose,isomaltotriose) 和曼尼托尔 (16.3 g/L).
- 发酵产品表现出降低pH值的能力,并在一个月的储存后保持细胞活力.
结论:
- 一种孤立的,过度产生利博弗拉的韦塞拉混菌株 (FS54 B2) 已被描述.
- 这种菌株对功能性饮料的开发充满希望,因为它生产的利博弗拉,德克斯,益生菌和曼尼托尔.
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