对孢子芽孢杆菌耐热孢子萌发具有抗菌作用的乳酸菌的筛选和特征描述

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-07-20 DOI:10.1016/j.idairyj.2024.106047

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引用次数: 0

摘要

这项研究首次筛选出具有抗孢子芽孢杆菌孢子萌发作用的乳酸菌菌株，并描述了它们的技术特性。从突尼斯生奶中分离出 80 株菌株，但根据其对孢子芽孢杆菌芽孢和 9 种致病菌的拮抗活性，仅筛选出 8 株。通过表型和基因型鉴定，我们区分出了三个不同的物种，即植物乳杆菌（Lactiplantibacillus plantarum）、布氏左旋乳杆菌（Levilactobacillus brevis）和乳酸乳球菌（Lactococcus lactis）。这些乳酸菌株能够产生蛋白酶和脂肪酶。乳酸菌 TLAB6 菌株能产生细菌素和乳酸，具有重要的拮抗活性。乳杆菌 TLAB6 产生的细菌素具有热稳定性，对胰蛋白酶具有抗性。研究结果表明，所选的 LAB 对发芽孢子具有抗菌活性和技术特性，可用于保存食品和配制生物活性功能食品。

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Screening and characterization of lactic acid bacteria with antibacterial effect against heat-resistant spore outgrowth of Bacillus sporothermodurans

This study is the first to screen of lactic acid bacteria strains with antimicrobial effect against spore outgrowth of Bacillus sporothermodurans and characterize their technological properties. Eighty strains were isolated from Tunisia raw milk but only 8 isolates were selected based on their antagonistic activity against germinated spores of B. sporothermodurans and nine pathogenic bacteria. Phenotypic and genotypic characterization allowed us to distinguish three different species, namely Lactiplantibacillus plantarum, Levilactobacillus brevis and Lactococcus lactis. The lactic acid strains able to produce protease and lipase enzymes. The important antagonistic activity was observed in presence of L. lactis TLAB6 strain which produced a bacteriocin and lactic acid. The bacteriocin produced by the L. lactis TLAB6 is heat stable and resistant to trypsin. The results suggest that the selected LAB with antibacterial activity against germinated spore and technological properties may be used to preserve the food and formulate of bioactive functional foods.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.