基于从金奇,韩国传统发酵蔬菜中获得的乳球菌的安全性和技术评估,潜在的初始候选者
Yura Moon1, Sojeong Heo1, Gawon Lee1
1Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea.
Journal of microbiology and biotechnology
|April 28, 2025
概括
研究人员选了34种 kimchi 中的 Lactococcus lactis 菌株,以检测发酵食品的开端潜力. 菌株DMLL15显示出出色的安全性和技术特征,包括广泛的抗菌活性,使其成为一个有前途的候选人.
科学领域:
- 食品微生物学 食品微生物学
- 细菌学 细菌学是一门学科.
- 发酵技术的发酵技术
背景情况:
- 选择安全有效的初始培养对于发酵食品至关重要.
- 来自传统发酵产品 (如金) 的乳球菌株是潜在的候选者.
研究的目的:
- 评估34种 kimchi 中的 Lactococcus lactis 菌株是否适合作为初始培养.
- 识别具有理想技术性质和安全性质的菌株.
主要方法:
- 评估了菌株对抗生素敏感性,血液溶解和蛋白酶活性,酸生产和对病原体的抗菌活性.
- 对每个菌株的关键技术和安全参数进行了评估.
主要成果:
- 所有菌株都是非溶血性,具有蛋白酶活性和酸生产能力.
- 所有菌株都抑制了Listeria monocytogenes和Salmonella enterica;对其他细菌观察到显著活性.
- 乳球菌乳糖菌株DMLL15表现出最佳的安全性 (抗生素敏感性,非溶血性) 和技术性质 (蛋白酶,酸生产,广泛的抗菌性).
结论:
- 乳球菌乳酸菌菌株DMLL15是一种非常有前途的候选人,用于食品工业的初始培养.
- 综合性评估支持L. lactis DMLL15在发酵食品应用中的安全性和技术可行性.
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