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在博萨进行乳酸细菌查和表型鉴定

Xudong Zhao^1,2, Longying Pei^1,3, Xinqi Wang^1,3

¹Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843100, China.

|August 28, 2025

概括

研究人员在酒中发现了乳酸细菌 (LAB). 某些LAB菌株,如Limosilactobacillus fermentum,显示出功能性食品的优良发酵和益生菌潜力.

科学领域:

微生物学
食品科学
益生菌

背景情况:

传统的发酵饮料如博扎是微生物的丰富来源.
乳酸细菌 (LAB) 以其健康益处和发酵中的作用而闻名.
了解来自博萨的LAB的特定特性对于其应用至关重要.

研究的目的:

为了将LAB与博萨隔离和识别.
评估这些LAB菌株的发酵和益生菌特性.
评估它们作为功能微生物资源的潜力.

主要方法:

使用形态,生理,生化和16S rDNA测序来隔离和识别LAB.
系统分析发酵特性 (酸的产生,对pH和盐的耐受性,脱碳酶的活性).
评估益生菌性质 (胃肠和胆汁盐耐受性,疏水性,聚合性,耐药性,抗菌作用) 和抗氧化能力.
主要成分分析 (PCA) 用于对生物特性进行全面评估.

主要成果:

已经确定了16种LAB菌株,包括Limosilactobacillus fermentum,Levilactobacillus brevis,Lacticaseibacillus paracasei和Lactobacillus helveticus.
菌株表现出强大的环境适应性 (pH3.5,45°C) 和不同的胃肠耐受性和抗氧化特性.
所有分离物缺乏溶血活性,抑制金黄色葡萄球菌,并对特定抗生素 (干amycin, gentamicin, vancomycin, streptomycin) 呈现耐药性.
PCA发现Limosilactobacillus fermentum S4和S6,以及Levilactobacillus brevis S5具有优异的发酵和耐受性.

结论:

博萨拥有多样化的LAB,具有显著的发酵和益生菌潜力.
选择的LAB菌株,特别是Limosilactobacillus fermentum S4,S6和Levilactobacillus brevis S5,具有功能应用的理想特性.
这些发现支持在食品和健康行业中使用这些特定的LAB作为有价值的功能性微生物资源.

关键词:

波萨发酵性能标识方式隔离方式乳酸细菌益生菌性质

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