本土人乳乳杆菌菌株作为潜在的益生菌起始培养
Katarina Butorac1, Martina Banić1, Dina El Khalifa1
1Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, University of Zagreb Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
Food technology and biotechnology
|February 13, 2026
概括
人类牛奶含有有价值的功能性质的乳酸细菌菌株. 选择的菌株有望作为新发酵乳制品的初始培养物,增强营养相关性.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 益生菌 益生菌 益生菌
背景情况:
- 人母乳是生物活性分子和影响婴儿微生物群的细菌的主要来源.
- 人类牛奶中的乳酸细菌 (LAB) 正在探索功能应用.
研究的目的:
- 评估来自克罗地亚母乳的LAB菌株,以作为功能性初始培养的潜在用途.
- 为乳制品开发确定具有可取技术和功能性质的菌株.
主要方法:
- 分离和分析了8种乳酸菌菌株.
- 检测包括蛋白质溶解,抗微生物和抗氧化活性.
- 在冷干燥过程中确定了生存率.
主要成果:
- 三种菌株 (Limosilactobacillus fermentum MC1,Levilactobacillus brevis MB2,Lactiplantibacillus plantarum MB18) 被确定为有希望的候选菌株.
- 这些菌株表现出高素降解,广泛的抗菌活性和显著的抗氧化能力.
- 所有选择的菌株在冷干燥后都表现出高生存率.
结论:
- 人类母乳是LAB的丰富来源,具有独特的技术和功能特征.
- 选择的LAB菌株适合开发功能性发酵乳制品.
- 这些发现支持在食品工业创新中使用母乳衍生LAB.
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