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Lanxin Mo Hao Jin Lin Pan Qiangchuan Hou Chuanjuan Li Iaptueva Darima 《Food Biotechnology》2019,33(2):174-192
Fermented dairy products have been produced and consumed for thousands of years in Xinjiang, China. In this study, traditional culture-dependent methods and 16S rRNA gene analyses were performed to analyze the composition of lactic acid bacteria (LAB) from 86 samples of traditional fermented dairy products collected from four regions of Xinjiang. Quantitative polymerase chain reaction (qPCR) was used to quantify Bifidobacterium and Lactobacillus species. The LAB isolates (N = 705) were identified as belonging to seven genera and 26 species or subspecies. The predominant species of all isolates were Lactobacillus (Lb.) delbrueckii subsp. bulgaricus, Lb. fermentum, and Lb. helveticus. The LAB counts of these samples ranged from 5.35 to 10.06 Log CFU/mL. The bacterial counts of seven lactobacilli species and Bifidobacterium ranged from 0.98 ± 0.14 Log CFU/mL (for Lb. sakei from fermented mare milk) to 9.91 ± 0.17 Log CFU/mL (for Lb. helveticus from fermented mare milk). While the microbiota was significantly different between yak and cow milk, there was no significant difference between the Tex and Zhaosu counties. In conclusion, LAB communities in traditional fermented dairy products are complex and differ among local regions within Xinjiang. 相似文献
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核桃乳酸菌饮料的研制 总被引:1,自引:0,他引:1
主要通过实验筛选出在核桃、大豆等植物蛋白中适宜生长且产酸产香良好的乳酸菌种,研究出复合植物蛋白原料的最佳配比与最适接种量,经过发酵、调配,研制出品质达标的核桃乳酸菌饮料。 相似文献
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The microbial communities in spontaneously fermented camel milk from Ethiopia were characterised through metagenomic 16S rRNA sequencing and lactic acid bacteria were isolated with the goal of selecting strains suitable as starter cultures. The fermented camel milk microbiota was dominated either by Lactobacillales or by Enterobacteriaceae, depending on incubation temperature and the provider of the milk. Strains of species with a potential use as starter cultures i.e., Lactococcus lactis, Lactobacillus plantarum, and Pediococcus acidilactici, were isolated. Fast acidifiers of camel milk have been isolated from the species of Lc. lactis, P. acidilactici, and Streptococcus infantarius. Gram-negative and potentially pathogenic microorganisms were frequent in spontaneously fermented camel milk, indicating the need for improved hygiene in Ethiopian camel farms. The profiled microbiota of spontaneously fermented camel milk and the isolated LAB strains will significantly contribute towards improving food safety and food security in dry regions that depend on camel milk production. 相似文献
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Lin WH Wu CR Fang TJ Guo JT Huang SY Lee MS Yang HL 《Journal of the science of food and agriculture》2011,91(8):1424-1431
BACKGROUND: Ten strains of lactic acid bacteria (LAB) were investigated for their anti‐Helicobacter pylori effects. The bactericidal activity and organic acid content in spent culture supernatants (SCS) from fermented milk were measured. In addition, the exclusion effect of SCS against H. pylori infection of human gastric epithelial AGS cells was assayed. RESULTS: Three LAB strains, LY1, LY5 and IF22, showed better anti‐Helicobacter effects than the other strains. There were no significant differences in the bactericidal activity of LAB strains between original SCS, artificial SCS and SCS treated by heating or protease digestion. However, neutralised SCS lost this activity. These results suggest that the anti‐H. pylori activity of SCS may be related to the concentration of organic acids and the pH value but not to protein components. In the AGS cell culture test, both fermented LY5‐SCS and artificial LY5‐SCS significantly reduced H. pylori infection and urease activity (P < 0.05). CONCLUSION: In this study, in vitro methods were used to screen potential probiotics with anti‐H. pylori activity. This may provide an excellent and rapid system for studying probiotics in the functional food and dairy industries. Copyright © 2011 Society of Chemical Industry 相似文献
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The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk. 总被引:2,自引:0,他引:2
T H Gadaga A N Mutukumira J A Narvhus 《International journal of food microbiology》2001,68(1-2):21-32
Nine yeast and four lactic acid bacterial strains, previously isolated from Zimbabwean traditionally fermented milk, were inoculated into ultra-high temperature treated (UHT) milk in both single and yeast-lactic acid bacteria co-culture. The lactic acid bacteria (LAB) strains consisted of Lactococcus lactis subsp. lactis biovar. diacetylactis C1, L. lactis subsp. lactis Lc39, L. lactis subsp. lactis Lc261 and Lactobacillus paracasei subsp. paracasei Lb11. The yeast strains used were Candida kefyr 23, C. lipolytica 57, C. lusitaniae 63, C. lusitaniae 68, C. tropicalis 78, Saccharomyces cerevisiae 71, S. dairenensis 32, C. colliculosa 41 and Dekkera bruxellensis 43. After 48-h fermentation at 25 degrees C, the samples were analysed for pH, viable yeast and bacterial counts, organic acids, volatile organic compounds (VOC) and carbon dioxide. The Lactococcus strains reduced the pH from about 6.6 to between 4.0 and 4.2, while Lb. paracasei subsp. paracasei Lb11 reduced the pH to about 5.4. Most of the yeasts, however, did not affect the final pH of the milk except for C. kefyr 23, which reduced the pH from 6.6 to 5.8. All the Lactococcus strains grew two log cycles during the 48-h fermentation period, while Lb. paracasei subsp. paracasei Lb11 grew about one log cycle. S. cerevisiae 71, C. colliculosa 41 and D. bruxellensis 43 showed poor growth in the milk in both single and co-culture. The other species of yeast grew about two log cycles. Candida colliculosa 41, S. dairenensis 32 and D. bruxellensis 43 showed reduced viability when in co-culture with Lb. paracasei subsp. paracasei Lb11. The samples in which C. kefyr 23 was used were distinct and characterised by large amounts of acetaldehyde, carbon dioxide and ethanol. However, in the samples where S. dairenensis, C. colliculosa, D. bruxellensis, C. lusitaniae, C. tropicalis, C. lipolytica and S. cerevisiae were used in co-culture, the final pH and metabolite content were mainly determined by the correspondin 相似文献
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《Food microbiology》1998,15(2):223-233
Thai fermented fish products were screened for lactic acid bacteria capable of inhibitingListeriasp. (Listeria innocua). Of 4150 assumed lactic acid bacteria colonies from MRS agar plates that were screened by an agar-overlay method 58 (1.4%) were positive. Forty four of these strains were further characterized and 43 strains were inhibitory againstListeria monocytogenes. The strains were inhibitory to other Gram-positive (lactic acid) bacteria probably because of production of bacteriocins. All 44 strains inhibited bothVibrio choleraeandVibrio parahaemolyticusand 37 were inhibitory to a mesophilic fish spoilage bacterium (anAeromonassp.). Inhibition of Gram-negative bacteria was attributed to production of lactic acid. Most strains were identified asLactobacillusspp., and all grew well at ambient temperatures (25–37°C) and tolerated up to 6.5% NaCl. Glucose was fermented rapidly in laboratory media whereas pH decreased only very slowly in fish juice supplemented with 4% glucose and 3.5% NaCl or in a rice–fish mixture. Only four of 44 isolates could degrade and ferment complex carbohydrates such as rice, potatoes and maize starch. This indicates that other types of bacteria may be responsible for the rapid spontaneous fermentation of the products or that other yet-unknown factors ensure rapid fermentation. Overall anti-listerial lactic acid bacteria do occur in fermented fish products and the antibacterial activity against pathogenic bacteria indicates that they may be important in product safety. 相似文献
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Kalavathy Ramasamy Nor Zaihana Abdul Rahman Sieo Chin Chin Nur Jahan Alitheen Norhani Abdullah Ho Yin Wan 《International Journal of Food Science & Technology》2012,47(10):2175-2183
This study investigated the probiotic characteristics of lactic acid bacteria (LAB) isolated from 14 Malaysian fermented food or milk products. In total, 22.3% (121 of 542) of the LAB isolated from the local fermented products exhibited antibacterial activity against Micrococcus luteus. Twelve LAB that demonstrated better antibacterial activity against M. luteus as compared to a commercial strain Lactobacillus casei strain Shirota (LABPC) were selected for further characterisation. Based on 16S rRNA gene sequence, the LAB were identified as pediococci (seven) and lactobacilli (five). All 12 LAB showed bile tolerance, but only eight were acid tolerant at pH ≥ 3.0. The highest level of adhesion to HT‐29 cells was observed among the Lactobacillus sp. LAB 1 and 10. The LAB also showed antimicrobial activity against Escherichia coli and Staphylococcus aureus through the production of organic acids. LAB isolated from Malaysian fermented food and milk products, especially fermented tapioca, contains potential probiotic candidates. 相似文献
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从科尔沁地区采集到5份传统发酵制作的奶豆腐样中分离出12株供试菌株,将分离的菌株的16S rDNA进行PCR扩增、序列分析并构建系统发育树。结果表明,12株菌株都属于乳酸菌(Lactic Acid Bacteria),其中6株乳杆菌(Lactobacillus),分别是植物乳杆菌(Lactobacillus plantarum)4株、干酪乳杆菌(Lactobacillus casei)1株、戊糖乳杆菌(Lactobacillus pentosus)1株;6株乳球菌(Lactococcus)分别是乳糖片球菌(Pediococcus acidilactici)5株和戊糖片球菌(Pediococcus pentosaceus)1株。鉴定结果与生理生化实验结果一致,且以乳酸片球菌和植物乳杆菌为优势菌群。 相似文献
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J. Bautista-Gallego F.N. Arroyo-López K. Rantsiou R. Jiménez-Díaz A. Garrido-Fernández L. Cocolin 《Food research international (Ottawa, Ont.)》2013,50(1):135-142
The aim of this work was to study the potential probiotic properties of lactobacilli associated with table olives. From a total of 111 isolates from spontaneously fermented green olive brines, 109 were identified at species level by multiplex PCR amplifications of the recA gene. One hundred and seven of these were identified as Lactobacillus pentosus, one as Lactobacillus plantarum, and another as Lactobacillus paraplantarum. Repetitive bacterial DNA element fingerprinting (rep-PCR) with GTG5 primer revealed a higher variability within the L. pentosus isolates and nine different clusters were obtained. Most of them showed high autoaggregation ability, low hydrophobicity properties, and lower survival to gastric than to pancreatic digestion; however, no isolate showed bacteriocin, haemolytic or bile salt hydrolase activities. A multivariate analysis based on results from phenotypic tests led to the segregation of some L. pentosus isolates with promising potential probiotic characteristics, which are even better than probiotic reference strains. Due to the autochthonous origin of the strains, their use as starter cultures may contribute to improving natural fermentation and the nutritional characteristics of table olives. 相似文献
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《International Dairy Journal》2000,10(1-2):7-15
Bacteriocin-producing lactic acid bacteria were isolated from 298 samples of raw ewes', goats’ or cows’ milk. Eighty-two bacteriocin producers were phenotypically and genotypically identified as L. lactis subsp. lactis (59 isolates), L. lactis subsp. cremoris (2 isolates), L. lactis subsp. lactis biovar diacetylactis (6 isolates), E. faecalis (7 isolates), E. faecium (1 isolate), L. paracasei subsp. paracasei (4 isolates), L. plantarum (1 isolate) and Leuconostoc spp. (2 isolates). By means of PCR-techniques, nisin was characterized in 39 of the 67 bacteriocin-producing lactococci and lacticin 481 in 23 isolates, some of which presented antilisterial activity. Enterocin AS-48 was produced by four enterococcal isolates. Four non-identified bacteriocins produced by 16 isolates showed a broad inhibitory spectrum. Nisin-producing lactic acid bacteria were the most abundant, but lacticin 481-producing lactococci and AS-48-producing enterococci were found at relatively high rates. 相似文献
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Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas 总被引:1,自引:0,他引:1
Jyoti Prakash Tamang Buddhiman Tamang Ulrich Schillinger Claudia Guigas Wilhelm H. Holzapfel 《International journal of food microbiology》2009,135(1):28-33
A total of 94 strains of Lactic acid bacteria (LAB), previously isolated from ethnic fermented vegetables and tender bamboo shoots of the Himalayas, were screened for functional properties such as acidification capacity, enzymatic activities, degradation of antinutritive factors and oligosaccharides, production of biogenic amines, hydrophobicity and adherence to mucus secreting HT29 MTX cells. Strong acidification and coagulation activities of LAB strains were recorded. Most of the LAB strains showed antimicrobial activities against the used indicator strains; however, only Lb. plantarum IB2 (BFE 948) isolated from inziangsang, a fermented leafy vegetable product, produced a bacteriocin against Staphylococcus aureus S1. LAB strains showed enzymatic activities and also degraded oligosaccharides. Almost all the strains of LAB were non-producers of biogenic amines except few strains. Some strains of Lb. plantarum showed more than 70% hydrophobicity. Adherence to the mucus secreting HT29 MTX cells was also shown by seven strains indicating their probiotic nature. 相似文献
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乳酸菌饮料中乳酸菌微生物学检验技术的分析与探讨 总被引:2,自引:2,他引:2
只有活性乳酸菌群≥10^6个/mL的乳酸菌饮料,才能真正起到增强机体免疫功能、延缓机体衰老等保健作用,检测活性乳酸菌的含量成为判断产品质量好坏的重要手段。该文通过大量试验,对国标中乳酸菌检验方法中菌落特征及菌体形态的文字描述作了进一步细化、具体化的实物图像补充,从抽象的文字描述转变成更清晰、形象的图像说明,为准确计数乳酸菌总数提供了依据。 相似文献
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Alfredo Parrella Emanuela Caterino Margherita Cangiano Emma Criscuolo Chiara Russo Margherita Lavorgna Marina Isidori 《International Journal of Food Science & Technology》2012,47(12):2493-2502
The antioxidant properties of nine different samples of freshly drawn, pasteurised and UHT milk were examined before and after fermentation with several lactobacilli, individually and in combination with the yeast Saccharomyces boulardii. The results showed no statistical differences for the content in proteins, fats and carbohydrates of the different milk. The antioxidant properties of the unfermented milk were positively affected by the thermal treatment. All samples of fermented milk had a greater antioxidant activity than unfermented but only for the freshly drawn milk that increase was significantly different. The co‐incubation of lactobacilli with the yeast determined a stronger antioxidant activity especially for the freshly drawn milk. The stability of the tested strains during storage in standard conditions was determined in UHT fermented milk to enable a possible use in probiotic food production. The results showed that the yeast incubated with lactobacilli determined an improvement of the viability of bacteria. 相似文献
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Abiodun I. Sanni Anthony A. Onilude Samuel T. Ogunbanwo Ilesanmi F. Fadahunsi Rebecca O. Afolabi 《European Food Research and Technology》2002,214(5):405-407
Lactic acid bacteria isolated from traditional fermented foods in Nigeria were investigated for their ability to produce exopolysaccharides (EPS). The test organisms were chosen after screening in a modified exopolysaccharide selection medium (mESM). The ability of the test organisms to produce EPS in whey medium (WM) and supplemented whey media (SWM I, SWM II) with combinations of lactose, KH2PO4, NH4Cl, casamino acids, mineral salts and yeast extract was determined. Amongst the test isolates, only Leuconostoc mesenteroides (from sorghum ogi) and Lactobacillus plantarum (from maize ogi) demonstrated the highest form of EPS production. Adjustment of the pH of SWM II to 6.2 increased the viscosity relative to that of SWM I (5.7) that was not adjusted. The effect of incubation temperature showed that at 25 °C, the viscosity was higher for L. mesenteroides and L. plantarum than at 30 and 40 °C. However, the biomass yield was lower, the least lactose was utilized and less lactic acid was produced at this temperature. More galactose and glucose were liberated at 30 °C that at 25 and 40 °C. This paper suggested that the viscous nature of some traditional foods in sub-Saharan Africa may be partly due to excretion of polysaccharides during the fermentation processes. 相似文献