土耳其传统Tulum奶酪中乳杆菌科菌株益生菌特性的研究

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2023-09-29 DOI:10.15567/mljekarstvo.2023.0403

Eda Kiliç Kanak

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引用次数: 0

摘要

本研究的目的是评价从土耳其图卢姆分离的乳酸杆菌科菌株的益生菌特性。经分类鉴定，10株乳酸菌科细菌分别为:植物乳杆菌亚种;植物芽孢杆菌(6)、副干酪乳杆菌(2)、鼠李糖乳杆菌(1)和干酪乳杆菌(1)。研究了它们的益生菌特性、抗菌活性以及对低pH、胃蛋白酶、胰酶和胆盐等模拟胃肠道条件的耐受性。结果表明，10株乳酸菌具有较高的自聚集性、共聚集性和疏水性。测定菌株的抗生素耐药性和溶血活性以评估其安全性。筛选出的菌株显示出较高的抗菌活性和去除胆固醇的能力。这些细菌也被发现具有抗氧化活性。因此，这10种提取的乳酸菌是很有潜力作为益生菌使用的候选者。综合研究发现，L. plantarum SM27、L. plantarum S74和L. paracasei RU39-7益生菌性能最好。从传统发酵的图卢姆干酪中分离的乳酸杆菌科菌株的益生菌和功能特性得到了重要的信息，图卢姆干酪可以作为益生菌的丰富来源。研究发现，从传统发酵奶酪中分离益生菌是可能的。

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Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey

The aim of this study was to evaluate the probiotic properties of Lactobacillaceae strains isolated from Tulum, Turkey. Ten strains of Lactobacillaceae spp. were taxonomically identified as follows: Lactiplantibacillus plantarum subsp. plantarum (6), Lacticaseibacillus paracasei (2), Lacticaseibacillus rhamnosus (1) and Lacticaseibacillus casei (1). Their probiotic properties, antimicrobial activities and tolerance to simulated gastrointestinal conditions such as low pH, pepsin, pancreatin and bile salts were evaluated. The results show that 10 lactic acid bacterial strains have high auto aggregation, coaggregation and hydrophobic properties. Antibiotic resistance and haemolytic activity were determined for safety assessment of the strains. Selected isolates showing high antimicrobial activity and the ability to remove cholesterol were also detected. These bacteria were found to have antioxidant activity as well. Therefore, these ten extracted lactic acid bacteria are promising potential candidates for use as probiotics. In this comprehensive study, L. plantarum SM27, L. plantarum S74 and L. paracasei RU39-7 were found to have the best probiotic properties. Important information was obtained on the probiotic and functional properties of Lactobacillaceae strains isolated from traditionally fermented Tulum cheese, which can be used as a rich source of probiotic bacteria. It was found that it is possible to isolate probiotic bacteria from traditional fermented cheeses.

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.