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在乳酸细菌发酵中对不同营养来源的评估,以实现可持续的后生物生产

Chajira Garrote Achou^1,2, María J Cantalejo Díez¹, Jesús Diaz Cano²

¹Institute for Sustainability & Food Chain Innovation (IS-FOOD), Public University of Navarre (UPNA), Arrosadia Campus, E-31006 Pamplona, Spain.

Foods (Basel, Switzerland)

|February 26, 2025

概括

优化后生物生产包括为乳酸细菌 (LAB) 发酵选择特定的营养素. 新的碳和来源显著提高了LAB的生长和抗菌活性,为可持续的无动物介质铺平了道路.

科学领域:

微生物学与食品科学微生物学与食品科学
探索微生物代谢物及其应用.

背景情况:

后生物质在健康益处和食品应用方面越来越受到关注.
乳酸细菌 (LAB) 是有益的后生物化合物的关键生产者.

研究的目的:

评估通过LAB发酵增强后生物生产的营养来源.
评估不同碳和来源对LAB生长和抗菌活性的影响.

主要方法:

三种LAB菌株 (Pediococcus acidilactici,Weissella cibaria,Lactococcus lactis) 的发酵,使用不同的营养来源.
测量细菌生长 (log CFU/mL),pH,以及对大肠杆菌的抗菌活性.
不同的碳 (果糖,糖,糖与葡萄糖) 和来源 (植物和微生物) 的比较.

主要成果:

果糖和西洛斯改善了WC和LL的生长;核糖增强了PA和WC的抗菌活性.
植物性 (大豆,小麦) 和微生物 (酵母) 源支持显著的LAB生长和抗菌作用.
优化条件显示出高后生物产量和抗微生物疗效的潜力.

结论:

特定的营养策略可以显著提高LAB.的后生物产量.
使用精选的植物和微生物营养来源,开发无动物发酵介质是可行的.
这些发现有助于优化食品应用的可持续后生物生产.

关键词:

它具有抗菌活性,具有抗菌活性.碳的来源是碳的来源.文化媒体文化媒体食品生产食品生产的来源是来自的来源.优化的优化优化优化.基于植物的替代品.

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