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自然氨酸酶表达增强了Limosilactobacillus发酵中的粉利用 PJG11 来自Dioscorea luzonensis的

Suerte M Baranda^1,2, Jimmbeth Zenila P Fabia^1,2, Grace Sheila P Jalani³

¹Center for Cellular and Molecular Medical Research, College of Medicine, Mariano Marcos State University.

The Journal of general and applied microbiology

|March 4, 2026

概括

乳酸细菌 (LAB) 有效地将Dioscorea luzonensis粉转化为葡萄糖,尤其是在使用它们的天然植物基质时. 这通过改善碳水化合物分解来增强它们在功能性食物中的活性.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
生物技术是生物技术.

背景情况:

乳酸细菌 (LAB) 对于功能性食品至关重要,因为它们对健康有好处.
实验室的性能在很大程度上取决于适当的营养素的可用性.
迪奥斯科里亚物种,特别是迪奥斯科里亚luzonensis,提供了作为天然基质的潜力.

研究的目的:

评估从迪奥斯科雷亚物种中分离的LAB的粉利用能力.
为了确定 LAB 菌株有效地代谢来自 Dioscorea luzonensis 的粉.
通过特定的LAB了解增强粉分解背后的机制.

主要方法:

从各种 Dioscorea 种中分离和选 LAB.
使用Dioscorea luzonensis粉培养精选的LAB菌株.
分析葡萄糖的生产和基因表达 (α-氨酶).

主要成果:

在将D. luzonensis粉转化为葡萄糖方面,Limosilactobacillus fermentum PJG11显示出更高的效率.
使用天然基质进行培养可提高L. fermentum PJG11中的α-氨酶基因的调节.
观察到粉颗粒的加速降解,与α-氨酶活性有关.

结论:

迪奥斯科雷亚luzonensis粉是特定的LAB菌株的一个可行的基质.
L. fermentum PJG11显示出功能性食品应用的巨大潜力.
使用天然基质优化了LAB的代谢功能,以获得更好的营养益处.

关键词:

在Limosilactobacillus的发酵中.氨基酸氨基酶是什么碳水化合物是一种碳水化合物.消化消化消化消化乳酸细菌 (LAB) 是一种自然基板是一种自然基板.这是一种粉,粉.

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