自发发酵的Allium cepa L.作为具有益生菌潜力的乳酸细菌来源
Sylwia Ścieszka1, Lidia Piekarska-Radzik2, Robert Klewicki3
1Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, Łódź, 90-530, Poland. sylwia.scieszka@p.lodz.pl.
Scientific reports
|July 17, 2025
概括
从发酵洋中分离出来的乳酸细菌 (LAB) 显示出益生菌的潜力. 这些有益的细菌在肠道条件下生存,并抑制病原体,使它们适合功能性食品.
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:
- 洋 (Allium cepa L.) 具有已知的营养和药用益处.
- 自发发酵是一种传统的方法,用于保存食物,并开发独特的微生物群落.
- 乳酸细菌 (LAB) 以其促进健康的特性和作为益生菌的用途而闻名.
研究的目的:
- 从自发发酵的洋中识别和描述LAB.
- 为了评估这些孤立的LAB菌株的益生菌潜力.
- 评估它们在功能性食品应用中的安全性.
主要方法:
- 使用标准微生物技术从发酵洋中分离和识别LAB.
- 评估碳水化合物发酵概况和酶活性.
- 对胃肠道压力因素 (低pH值,胆盐,NaCl,H2O2,) 的耐受性评估.
- 确定对食品传播病原体的抗微生物活性.
- 对粘素水解的分析以确认安全性.
主要成果:
- 隔离的LAB被确定为Lactiplantibacillus plantarum,Lactiplantibacillus pentosus,以及Levilactobacillus brevis. 这三种类型的LAB被发现.
- 大多数菌株在酸性条件下 (pH3.0) 和在胆盐 (0.4%) 的存在下表现出显著的生存能力.
- 观察到对食源性病原体的抗微生物活性,主要归因于有机酸生产和过氧化合成.
- 没有一个测试的菌株化了粘素,这表明它是安全的.
结论:
- 来自发酵洋的LAB具有强大的益生菌特性,包括耐压力和抗菌能力.
- 这些发现表明,发酵洋衍生的LAB是益生菌和功能性食品开发的有希望的候选人.
- 进一步的研究可以探索它们在特定食物矩阵和人体试验中的有效性.
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