隔离和食品衍生潜在益生菌Bacillus具有抗菌性能的安全评估
Maoling Hu1, Rui Jiao1, Xiyan Zhang1
1A School of Food and Biological Engineering, Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, 230009, China.
Microbial pathogenesis
|February 6, 2025
概括
从发酵食品中分离出来的 Bacillus subtilis YH91-2 显示出强大的抗菌活性和安全性. 这种益生菌在小鼠中显示出显著的健康益处,表明它对食品工业的潜力.
科学领域:
- 食品微生物学 食品微生物学
- 益生菌研究 益生菌研究
- 工业生物技术 工业生物技术
背景情况:
- 传统的中国发酵食品富含益生菌和微生物多样性.
- 评估细菌菌株的安全性和抗菌特性对于其在食品工业中的应用至关重要.
研究的目的:
- 评估从中国传统发酵食品中分离出的Bacillus菌株的安全性和抗菌潜力.
- 识别有前途的Bacillus菌株用于工业应用,特别是作为益生菌.
主要方法:
- 通过16S rDNA测序分离和识别了60种Bacillus菌株.
- 安全性通过PCR查毒性,溶血活性,DNA酶活性,抗生素敏感性和细胞毒性测试来评估.
- 对抗微生物活性进行了测试,对抗阳性和阴性细菌.
- 在体内安全性和有效性被评估在小鼠超过21天.
主要成果:
- 在60种细菌菌株中,有39种通过PCR查显示无毒性.
- 细菌细菌YH91-2表现出强大的宽谱抗菌活性对测试的病原体.
- B. subtilis YH91-2 通过了全面的安全评估,包括体外和体外 (小鼠模型) 测试.
- 用B. subtilis YH91-2治疗的小鼠显示体重增加和降低甘油三水平.
结论:
- 细菌细菌YH91-2具有显著的抗微生物特性和有利的安全性.
- 这种菌株显示出作为食品行业有价值的益生菌的潜力.
- 在体内研究支持B. subtilis YH91-2的安全性和有益作用,用于潜在的应用.
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