从埃塞俄比亚传统发酵切卡饮料中分离的乳酸菌的益生潜力

IF 3 4区生物学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Annals of Microbiology Pub Date : 2024-07-23 DOI:10.1186/s13213-024-01771-w

Dawit Albene, Niguse Kelile Lema, Getaneh Tesfaye, Addisu Fekadu Andeta, Kidist Ali, Awoke Guadie

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引用次数: 0

摘要

:乳酸菌（LAB）是分布在各种环境中的微生物群，具有潜在的益生活性，可改善人类健康。本研究旨在评估从埃塞俄比亚传统发酵饮料 Cheka 中分离出来的 LAB 的益生菌潜力。通过考虑鉴定 LAB 的基本标准，对从 Konso（n = 8）和 Derashe（n = 8）的 16 个 Cheka 样品中获得的纯分离物进行了形态学、生物化学和生理学鉴定。在低 pH 值（2.0 和 3.0）和两种胆汁盐浓度（0.3% 和 0.5%）条件下，分别持续 3 小时和 6 小时，对 LAB 的益生菌特性进行了体外评估。在 27 个纯分离物中，有 11 个分离物被证明是 LAB，具有无运动性、过氧化氢酶阴性和无孢子的特征。根据培养特性和糖发酵能力，这 11 个分离物被归入乳酸杆菌属（55%）、乳球菌属（18%）、木薯球菌属（18%）和白念珠菌属（9%）。在 pH 值为 3.0 和胆盐浓度为 0.3% 的条件下，分离物 ChK-11 在 6 小时和 3 小时内的存活率（97% 和 94%）分别高于其他分离物[ChK-7（93% 和 80%）> ChD-5（84% 和 76%）> ChD-8（46% 和 36%）> ChK-4（41% 和 34%）]。根据 16 S rRNA 测序结果，分离物 ChK-11 和 ChK-7 被认定为 Weissella paramesenteroides 和 Leuconostoc pseudomesenteroides，其序列相似度分别为 99% 和 91%。本研究成功地从契卡样本中分离出益生菌 LAB（Weissella paramesenteroides 和 Leuconostoc pseudomesenteroides）并对其进行了测序。这项体外研究的结果表明，Cheka 等发酵饮料是具有益生菌功能特性的 LAB 的来源。总之，Weissella paramesenteroides 和 Leuconostoc pseudomesenteroides 分离物在体外条件下表现出良好的益生特性，可用于开发赤卡发酵过程中的启动培养物。

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Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage

: Lactic acid bacteria (LAB) are a cluster of microbes distributed in a variety of environments and have potential probiotic activity to improve human well-being. This study was aimed at assessing the probiotic potential of LAB isolated from Cheka, an Ethiopian traditionally fermented beverage. Pure isolates obtained from 16 Cheka samples from Konso (n = 8) and Derashe (n = 8) were characterized morphologically, biochemically, and physiologically by considering basic criteria to identify the LAB. The probiotics properties of the LAB were evaluated in vitro at low pH values (2.0 and 3.0), and two bile salt concentrations (0.3 and 0.5%) for 3 and 6 h. The 16 S rRNA gene sequencing was done using an ABI 3730xl sequencer, and the gene sequences were aligned. Of the 27 pure isolates, 11 isolates were proven to be LAB with non-motile, negative for catalase, and non-spore former characteristics. Based on cultural characteristics and sugar fermentation ability, the 11 isolates were assembled into the genera Lactobacillus (55%), Lactococcus (18%), Pediococcus (18%), and Leuconostoc (9%). At pH 3.0 and a bile salt concentration of 0.3%, isolate ChK-11 showed a better survival rate (97 and 94%) than other isolates [ChK-7 (93 and 80%) > ChD-5 (84 and 76%) > ChD-8 (46 and 36%) > ChK-4 (41 and 34%)] for 6 and 3 h, respectively. According to 16 S rRNA sequencing results, isolates ChK-11 and ChK-7 were found to be Weissella paramesenteroides and Leuconostoc pseudomesenteroides with sequence similarity of 99 and 91%, respectively. In the present study, probiotic LAB (Weissella paramesenteroides and Leuconostoc pseudomesenteroides) was successfully isolated and sequenced from Cheka samples. The findings of this in vitro study indicated that fermented beverages like Cheka are a source of the LAB with probiotic functional properties. Overall, Weissella paramesenteroides and Leuconostoc pseudomesenteroides isolates, which showed promising probiotic properties under in vitro conditions, can be used for starter culture development for the Cheka fermentation process.

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来源期刊

Annals of Microbiology 生物-生物工程与应用微生物

CiteScore

6.40

自引率

0.00%

发文量

审稿时长

3.2 months

期刊介绍： Annals of Microbiology covers these fields of fundamental and applied microbiology: general, environmental, food, agricultural, industrial, ecology, soil, water, air and biodeterioration. The journal’s scope does not include medical microbiology or phytopathological microbiology. Papers reporting work on bacteria, fungi, microalgae, and bacteriophages are welcome. Annals of Microbiology publishes Review Articles, Original Articles, Short Communications, and Editorials. Originally founded as Annali Di Microbiologia Ed Enzimologia in 1940, Annals of Microbiology is an official journal of the University of Milan.