从哈萨克马奶中分离的乳酸菌菌株与乳酸菌制备益生菌制剂的比较研究

Q3 Agricultural and Biological Sciences

Potravinarstvo Pub Date : 2023-09-12 DOI:10.5219/1906

Fatima Sagymbek, Tolkyn Abdigaliyeva, Assiya Serikbaeva, Zubaira Kozhahmetova, Zhuldyz Suleimenova

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引用次数: 0

摘要

最广泛使用的有益于人类和动物健康的益生菌是从牛奶和乳制品中提取的乳酸菌(LAB)。因此，本研究旨在研究从哈萨克斯坦马奶和发酵马奶中分离的乳酸菌的益生菌特性。共分离24株乳酸菌，对其益生菌特性进行试验。在分析益生菌特性的基础上，通过16S rDNA序列分析鉴定出菌株3K、7K、9K、10K和11K。经PCR分析，3株菌株(3K、7K、9K)归属于发酵Limosilactobacillus fermentum，其余2株菌株(10K、11K)归属于副干酪乳杆菌(Lacticaseibacillus paracasei)。综上所述，副干酪乳杆菌10K菌株具有较高的生物学潜力，具有益生菌特性，可能是一种有前景的候选菌株。

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Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation

The most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's milk and koumiss (fermented mare’s milk) samples. A total of 24 LAB strains were isolated to test their probiotic properties. Based on analysis of probiotic properties, the strains 3K, 7K, 9K, 10K and 11K were identified by 16S rDNA sequence analysis. According to PCR analysis, three strains (3K, 7K, 9K) were assigned to the species Limosilactobacillus fermentum and the remaining two strains (10K and 11K) were assigned to the species Lacticaseibacillus paracasei. In summary, the high biological potential of the strain Lacticaseibacillus paracasei 10K was identified as having probiotic property, which suggests its possible use as a promising candidate.

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来源期刊

Potravinarstvo Agricultural and Biological Sciences-Food Science

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

12 weeks

期刊介绍： Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.