分离和鉴定土耳其手工奶酪中的乳酸菌，评估γ-氨基丁酸（GABA）的生产潜力

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

International Dairy Journal Pub Date : 2024-11-07 DOI:10.1016/j.idairyj.2024.106132

Neslihan Ayağ , Elif Dağdemir , Bülent Çetin , Ali Adnan Hayaloğlu

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引用次数: 0

摘要

这项研究的目的是从土耳其手工奶酪中分离乳酸菌（LAB），并确定哪些菌株有可能产生大量的γ-氨基丁酸（GABA）。从 45 种奶酪样品中共分离出 507 种 LAB。这些奶酪显示出微生物的多样性，包括 16 个属和属于这些属的 30 个不同物种。所有奶酪中最多的菌种是副干酪乳酸杆菌（Lacticaseibacillus paracasei）。507 株分离物中只有 40 株具有 GAD 基因，所有菌株都被基因鉴定为植物乳杆菌。两株菌株（134 和 255）分别在 MRS 肉汤（626.36 ± 9.86 mg L-1）和脱脂奶（5.40 ± 0.47 mg L-1）中产生高浓度 GABA。结果表明，大多数产生 GABA 的分离菌株，尤其是 255 和 134 菌株，可用作生产功能性食品的启动培养物，以降低疾病风险或改善某些生理功能。

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Isolation and identification of lactic acid bacteria from artisanal Turkish cheeses, and evaluation of γ-aminobutyric acid (GABA) production potential

The aim of this study was to isolate lactic acid bacteria (LAB) from artisanal Turkish cheeses and to determine the strains potentially capable of producing high levels of gamma aminobutyric acid (GABA). A total of 507 LAB were isolated from 45 cheese samples. The cheeses exhibited a microbial diversity, consisting of 16 genera and 30 different species belonging to these genera. The most abundant species in all cheeses was Lacticaseibacillus paracasei. Only 40 of 507 isolates had the GAD gene, and all strains were genetically identified as Lactiplantibacillus plantarum. Two strains (134 and 255) produced GABA in high concentrations, in MRS broth (626.36 ± 9.86 mg L⁻¹) and skim milk (5.40 ± 0.47 mg L⁻¹), respectively. The results showed that most of the GABA-producing isolates, especially strains 255 and 134, could be used as starter cultures for the production of functional foods to reduce the risk of disease or improve certain physiological functions.

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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.