唾液脂乳杆菌JCF5体外益生菌特性评价及其对泽西酸奶品质的影响

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-01-21 DOI:10.1002/jsfa.14140

Yi Lv, Chunyue Xu, Qingshen Sun

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引用次数: 0

摘要

背景：泽西牛奶以其高蛋白含量而闻名，是酸奶生产的绝佳基础。鉴于泽西奶牛的牛奶来源于泽西奶牛，本研究旨在从泽西奶牛粪便中分离益生菌，并研究其作为发酵泽西奶牛的替代发酵剂的潜力。我们的目标是开发专门适合泽西酸奶生产的新发酵剂，同时也有助于乳制品发酵剂的多样性。本研究旨在评价从新生泽西犊牛初乳食用后粪便中分离得到的唾液脂乳杆菌的益生菌功能，并探讨其作为发酵剂对泽西犊牛酸奶品质的影响。结果：通过酸、胆盐耐受性试验和模拟胃肠实验筛选到一株乳酸菌。在pH为2的条件下培养3 h后，菌株的存活率高达42.8%，在含0.3%胆盐的培养基中培养3 h后，其活菌数为3 log（CFU mL-1）。胃液和肠液处理3 h后存活率分别为90.67±0.41%和84.97±1.40%，具有良好的耐酸和胆盐耐受性。16S rDNA鉴定该菌株为L. salivarius JCF5。当与商业发酵剂结合使用时，该菌株改善了酸奶的粘度、弹性和黏结性等质地特性。结论：唾液脂乳杆菌JCF5是一种有潜力提高泽西酸奶品质的益生菌菌株。©2025化学工业协会。

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Evaluation of the in vitro probiotic properties of Ligilactobacillus salivarius JCF5 and its impact on Jersey yogurt quality.

Background: Jersey milk, known for its high protein content, is an excellent base for yogurt production. Given that Jersey milk is derived from Jersey cows, this study was to isolate probiotics from Jersey cow feces and investigate their potential as alternative starter cultures for fermenting Jersey milk. Our goal was to develop new starter cultures specifically suited for Jersey yogurt production, while also contributing to the diversity of fermentation agents available for dairy products. This study aimed to evaluate the probiotic functions of Ligilactobacillus salivarius isolated from the feces of newborn Jersey calves after colostrum consumption and to investigate its impact as a starter culture on the quality of Jersey yogurt.

Results: A lactic acid bacterial strain was screened through acid and bile salt tolerance tests and simulated gastrointestinal experiments. The strain survived up to 42.8% after 3 h of cultivation at pH 2, and its viable count after 3 h of cultivation in a medium containing 0.3% bile salt was 3 log(CFU mL^-1). Additionally, the survival rates after 3 h of treatment with gastric and intestinal juices were 90.67 ± 0.41% and 84.97 ± 1.40%, respectively, indicating good acid and bile salt tolerance. Identification using 16S rDNA showed that the strain was L. salivarius JCF5. This strain improved the texture properties such as viscosity, elasticity and cohesiveness of yogurt when used in combination with commercial starter cultures.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.