动物双歧杆菌乳亚种菌株HCS04-002益生特性的研究

该研究测定动物双歧杆菌乳亚种（Bifidobacterium animails subsp. lactis）菌株HCS04-002对酸、胆盐、人工胃液和人工肠液的耐受性,并采用邻硝基苯-β-D-吡喃半乳糖苷（ONPG）法及甘油三酯试剂盒分别测定菌株的β-半乳糖苷酶活力和甘油三酯降解能力。结果表明,菌株HCS04-002在pH 2.0和pH 3.0环境下处理17 h,存活率达60%以上;在0.3%、0.5%、1.0%、1.5%的胆盐环境处理17 h,存活率达70%以上;经人工胃液和人工肠液消化后,存活率达99%以上;β-半乳糖苷酶活力为0.78 U/mL;甘油三酯降解率为43%。综上,动物双歧杆菌乳亚种菌株HCS04-002具有较好的耐酸、耐胆盐及耐胃肠液能力,进入人体后能够以较高存活率到达肠道发挥作用,并具有一定的缓解乳糖不耐受和降甘油三酯功能。     

Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis

The effect of probiotic cultures on sensory performance of coconut flan during storage at 5 °C and the viability of these micro organisms for up to 28 days were investigated. Sensory analyses of the product were performed after 7, 14 and 21 days of storage. Coconut flans were produced with no addition of cultures (T1, control), or supplemented with Bifidobacterium lactis (T2), Lactobacillus paracasei (T3) and B. lactis  +  L. paracasei (T4). Populations of L. paracasei and B. lactis as single or in co-culture remained above 7 log CFU g⁻¹ during the entire storage period. Viability of L. paracasei was higher for T3. All products were well accepted and no significant differences ( P  > 0.05) were detected between the coconut flans studied. The addition of L. paracasei and B. lactis to coconut flan resulted in its having great potential as a functional food, which has high sensory acceptability.     

益生菌Lactobacillus casei Zhang和Bifidobacterium lactis V9接种比例及乳固形物含量对其活菌数的影响

将益生菌Lactobacillus casei Zhang和Bifidobacterium lactis V9按1∶3、1∶1、3∶1(总接种量为2×106cfu/g)接种于总固形物含量为10%、12%、14%、16%的脱脂牛乳中,37℃恒温发酵至pH 4.5,于4℃贮藏28 d。测定发酵及贮藏结束2株益生菌活菌数。试验结果表明,发酵结束,当研究固形物质量分数相同,接种比例为3∶1时,L.casei Zhang和B.lactis V9的活菌数最高。贮藏结束,当接种比例相同,所含乳固形物质量分数为14%时,两株益生菌存活率显著高于其他固形物含量组(P<0.05)。本研究显示,L.casei Zhang和B.lactis接种比例为3∶1,乳固形物质量分数为14%时,两株益生菌生长良好且存活率高,适宜生产应用。     

动物双歧杆菌乳亚种HCS04-002发酵条件优化

为实现动物双歧杆菌乳亚种（Bifidobacterium animalis subsp. lactis）HCS04-002的高活菌数培养,获得其生长的最适发酵条件,对发酵工艺和发酵培养基分别进行优化。以菌泥收率为考察指标,通过单因素及正交试验对培养温度、接种量和初始pH值等发酵工艺参数进行了优化;以发酵液活菌数为响应值,通过单因素试验和Box-Behnken试验优化发酵培养基。结果表明,动物双歧杆菌乳亚种HCS04-002最佳发酵条件为：培养温度39 ℃、接种量3%、初始pH值为7.2;最佳发酵培养基组分为：酵母蛋白胨24 g/L、酵母浸出物30 g/L、葡萄糖19 g/L、乳糖11 g/L。在此优化条件下,菌株HCS04-002菌悬液活菌数达2.73×109 CFU/mL。     

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

The effect of inoculum level of Bifidobacterium animalis ssp. lactis BB‐12 probiotic strain and ripening period on the quality of dry‐cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, a_w, TBARS index, colour) were determined directly after fermentation at 15 °C for 3 weeks, after 6 and 12 months of ripening at 4 °C. The highest LAB count and a lower pH value were found in the meat inoculated with probiotic strain at 6.6 log cfu g^?1 (B2) followed by inoculation with probiotic strain at 6.3 log cfu g^?1 (B1). Level of inoculation had not had an influence on water activity, TBARS index and total colour parameters. Changes of fat oxidation during half‐year of ripening were limited in probiotic meat samples compared to naturally fermented control meat (C). Based on the results, it can be concluded that the most favourable physicochemical and microbiological parameters of the dry‐cured neck were obtained after 6 months of ripening. At that time, the Bifidobacterium BB‐12 at both levels is a good potential starter for meat fermentation.     

冻干乳酸双歧杆菌微胶囊的制备及存活性能研究

为了提高双歧杆菌在贮存和消费过程中的菌体存活率,利用冷冻干燥与微囊化结合的方法,将双歧杆菌和高效活菌保护剂一起作为核心物质,采用乳化法制备双歧杆菌微胶囊。通过正交试验,对双歧杆菌冻干过程中加入的保护剂种类及其最佳配比进行了研究。并探讨了双歧杆菌在模拟胃肠道环境以及高渗透压等极端环境条件下的存活能力。结果表明：加入10%菊糖、6%大豆蛋白、12%海藻糖、10%甘露醇可显著提高微囊化双歧杆菌冻干活菌数,使其存活率达到69.2%。较之冻干菌粉,双歧杆菌微囊在模拟胃液、肠液、高胆汁盐以及高渗透压溶液中均具有较好的耐受性。     

Lactobacillus delbrueckii subsp. bulgaricus和Streptococcus thermophilus接种比例对Bifidobacterium lactis益生菌发酵乳品质的影响

将Lactobacillus delbrueckii subsp.bulgaricus ND02(LB-ND02)和Streptococcus thermophilus ND03(ST-ND03)按1∶1、1∶10、1∶100、1∶1000接种于脱脂乳中,同时接入益生菌Bifidobacterium lactis V9(B.lactis V9,接种量为2.0×107g-1),于42℃进行发酵。通过对发酵及贮藏过程中发酵乳指标的测定,评价LB-ND02和ST-ND03的接种比例对发酵乳品质的影响。结果表明,随着LB-ND02接种比例减小,凝乳时间显著延长,B.lactis V9活菌数显著提高。4℃贮藏28 d后,随LB-ND02接种比例减小,B.lactis V9存活率差异显著,后酸化也显著减弱。研究发现,LB-ND02和ST-ND03的接种比例,显著影响发酵乳的发酵时间、B.lactis V9活菌数、后酸化及黏度。     

乳双歧杆菌V9对头孢曲松钠作用小鼠肠道菌群的变化

该研究主要探讨了乳双歧杆菌V9对头孢曲松钠作用的小鼠肠道菌群的变化。头孢曲松钠连续灌胃5 d建立小鼠肠道菌群失调的模型,然后随机分为4组,分别为模型组及低、中和高剂量组。低、中和高剂量组灌胃不同剂量乳双歧杆菌V9溶液,另设正常对照组,与模型组灌胃等体积生理盐水,连续灌胃23 d。灌胃结束后,采集小鼠的粪便进行活菌计数和16S rDNA测序,检测粪便中微生物组成及分布,测定血清中IL-1β、IL-6、TNF-α以及IL-2的含量,测定小肠及肝脏组织中SOD、MDA、GSH、GSH-Px的含量,HE染色观察小鼠小肠组织病理学变化。结果表明,灌胃乳双歧杆菌V9溶液后,中、高剂量组IL-1β、IL-6、TNF-α及IL-2的含量分别显著降低31.73、17.04、12.57及31.71 pg/mL;高剂量组小肠及肝脏组织中MDA含量显著降低（p<0.01）,中、高剂量组SOD、GSH及GSH-Px均极显著升高（p<0.01）。同时,乳双歧杆菌V9使得头孢曲松钠导致的小鼠肠道菌群失调得到明显改善,粪便活菌计数显示高剂量组肠杆菌数量显著降低0.34 lg cfu/g,乳杆菌及双歧杆菌数量显著增加,分别增加0.40 lg cfu/g和0.26 lg cfu/g。拟普雷沃菌属和魏斯氏菌丰度显著降低（p<0.01）。说明乳双歧杆菌V9对由头孢曲松钠引起的肠道菌群失衡具有一定的调节作用,并调节菌群多样性。     

Foam‐Mat Freeze‐Drying of Bifidobacterium longum RO175: Viability and Refrigerated Storage Stability

Foaming as a pretreatment was used prior to freeze‐drying of Bifidobacterium longum RO175 to investigate the potential acceleration of the drying rate and increase in microorganism viability after the process. A study on storage of foamed and nonfoamed freeze‐dried products at 4 °C completed this study. B. longum RO175 in foamed medium could be freeze‐dried in 1/7 to 1/4 of the time required for nonfoamed suspensions. In addition, foamed suspensions presented higher viability immediately after freeze‐drying (13.6% compared to 12.81 % or 11.46%, depending on the cryoprotective media). Refrigerated storage led to a reduction in B. longum RO175 viability for all tested protective agents (foamed and nonfoamed). No correlation between glass transition temperature and stability of probiotic powders was observed during storage. In addition, lower viability after 56 d of storage was observed for foamed materials, probably due to foam porous structure and higher hygroscopicity, and oxygen presence and moisture pickup during storage.     

Effects of conventional and nonconventional drying on the stability of Bifidobacterium animalis subsp. lactis INL1

Freeze, spray, vacuum, microwave vacuum‐ and microwave freeze‐drying were applied to Bifidobacterium animalis subsp. lactis INL1. Freeze and microwave freeze‐drying showed the highest survival after drying. When a storage test (25 °C; oxygen) was performed, these cultures were the most sensitive ones at a_w = 0.23, but the addition of lactose improved their stability after 8 weeks. Flow cytometry was useful to assess viability after drying but not during storage. Our results show that dehydration technologies other than freeze‐drying might be suitable alternatives that deserve further investigation for the preservation of sensitive probiotic bacteria. Microwave drying rendered cultures of comparable characteristics to their conventional counterparts, requiring significantly shorter drying times.     

Viability of probiotic micro-organisms (Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis) in a milk-based dessert with cranberry sauce

The objective of this study was to evaluate the survival of two probiotic micro-organisms, Lactobacillus casei Shirota and Bifidobacterium animalis subspp . lactis , in a milk-based dessert (2.7% fat) with cranberry sauce added. B. lactis had a final concentration of 1.99 × 10⁶ cfu/g after 21 days of study, with a logarithmic decrease of 8.87%. On other hand, L. casei Shirota had a final concentration of 2.05 × 10⁷ cfu/g at the end of the same period, a logarithmic decrease of 8.41%. Statistical analysis showed that significant differences existed between both micro-organisms and over various storage times, the more viable micro-organism being L. casei Shirota , which decreased less than one logarithmic cycle after 21 days.     

新疆喀什地区维吾尔族母乳源双歧杆菌分离筛选及其益生特性分析

采用多重聚合酶链式反应指纹图谱结合16S rRNA基因测序技术对新疆喀什地区维吾尔族母乳分离的双歧杆菌进行鉴定和遗传差异分析,并检测常规生理生化和糖代谢表型特征,同时测试菌株对6 种常见病原菌和3 种母乳源条件致病菌的抑菌性能和对胃肠液的耐受性。结果显示,15 份母乳样品中共分离15 株双歧杆菌,测序结果将菌株归属于3 个种以及2 个亚种,包括8 株假小链双歧杆菌（Bifidobacterium pseudocatenulatum）、2 株短双歧杆菌（B. breve）、2 株长双歧杆菌长亚种（B. longum subsp. longum）和3 株长双歧杆菌婴儿亚种（B. longum subsp. infantis）。抑菌实验表明,15 株测试菌株中,隶属于B. pseudocatenulatum的4 株菌MY92、MY75-1、MY72、MY81的抑菌谱更广,抑菌能力更强;胃肠液耐受性实验表明菌株MY92无论在模拟胃液还是模拟肠液中存活率均最高,分别达到20.37%和0.302%。基于以上描述特性,MY92作为一株有效的益生菌株,具有潜在的利用价值,为后期进一步作为防止婴幼儿腹泻辅助制剂的开发提供参考。     

Calcium alginate‐resistant starch mixed gel improved the survival of Bifidobacterium animalis subsp. lactis Bb12 and Lactobacillus rhamnosus LBRE‐LSAS in yogurt and simulated gastrointestinal conditions

The aim of this study was to investigate the protective effect of microencapsulation in calcium alginate‐resistant starch mixed gel of a new human isolated strain of Lactobacillus rhamnosus LBRE‐LSAS compared with the probiotic strain of Bifidobacterium animalis subsp. lactis Bb12. Influence of microencapsulation was tested under deleterious digestive environment, when challenged to salivary α‐amylase, to simulated gastric fluid and to simulated intestinal fluid. Bacterial survival, post‐acidifying activity and exopolysaccharides (EPS) content in stored mix yogurt were assessed. Integrity of the beads was acceptable under α‐amylase levels largely higher than those found in human saliva. Under simulated gastrointestinal model, viable cell counts of encapsulated cells were significantly higher than those observed with free cells and remained at the recommended levels. Additionally, microencapsulation allowed an improved viability of bacteria and generated higher EPS amounts in mix yogurt stored at 4 °C. Our results indicate that calcium alginate‐resistant starch beads extend survival under digestive conditions and in yogurt and could be used as an efficient delivery system for probiotics.     

动物双歧杆菌乳亚种XLTG11对克林霉素诱导的抗生素相关性腹泻的改善作用

目的：通过克林霉素诱导抗生素相关性腹泻(antibiotic-associated diarrhea,AAD)模型,探究动物双歧杆菌乳亚种XLTG11缓解小鼠AAD的作用。方法：将48只6周龄C57BL/6N雄鼠随机分为4组：对照组、模型组、低剂量组和高剂量组,除对照组外,各组小鼠连续14 d灌胃克林霉素(250 mg/(kg m_b·d))诱导AAD模型,然后低剂量组和高剂量组灌胃不同剂量(0.2 mL,5×10⁶、1×10⁷ CFU)动物双歧杆菌乳亚种XLTG11,测定小鼠体质量增长量、盲肠质量、粪便含水量和粪便稠度,测定结肠肿瘤坏死因子α、白细胞介素6(interleukin 6,IL-6)、IL-1β、IL-10水平,血清脂多糖(lipopolysaccharide,LPS)和D-乳酸质量浓度,测定肠道菌群组成及短链脂肪酸含量,以及肠道屏障和核因子κB(nuclear factor kappa-B,NF-κB)信号通路相关基因表达水平。结果：高剂量动物双歧杆菌乳亚种XLTG11显著提高AAD模型小鼠的体质量增长量和...     

Production of bacteriocin‐like inhibitory substances (BLIS) by Bifidobacterium lactis using whey as a substrate

The objective of this work was to evaluate the production of bacteriocin‐like inhibitory substances (BLIS) by Bifidobacterium animalis subsp. lactis in whey supplemented with yeast extract, inulin, Tween‐80 or l ‐cysteine. Cell growth, acidification, glucose and lactose consumption as well as BLIS production were measured during fermentations carried out in shake flasks. The best additive for both cell growth and BLIS production was shown to be yeast extract, which gave the highest concentrations of biomass (9.9 log cfu/mL) and BLIS (800 AU/mL). In a bench‐scale fermentor, B. lactis growth and BLIS production were between 6% and 25% higher than in flasks depending on the conditions assayed.     

Phenolic Bioactive Modulation by Lactobacillus acidophilus Mediated Fermentation of Cherry Extracts for Anti-Diabetic Functionality,Helicobacter pylori inhibition and Probiotic Bifidobacterium longum Stimulation

Cherry juice from one cultivar was fermented for 0, 24, 48, and 72 h using Lactobacillus acidophilus, and its effects related to management of hyperglycemia, hypertension, inhibition of Helicobacter pylori, and proliferation of probiotic Bifidobacterium longum were evaluated using in vitro models. Cherry extract was fermented by initially adjusting the pH to 6.0 and at the natural acidic pH. Analysis was carried out by adjusting the pH and at fermented acidic pH at each time point from each of the two samples. Total soluble phenolics decreased over a period of 72 h for initial pH adjusted samples whereas it increased or remained constant for natural acidic pH samples. DPPH linked antioxidant activity and α-glucosidase inhibitory activity decreased for samples where final pH was adjusted whereas it increased for natural acidic pH samples. Fermentation led to a decrease in hypertension-relevant ACE inhibitory activity for all samples. Natural acidic pH samples had Helicobacter pylori inhibitory activity at 24, 48 and 72 h. Based on the rationale that simple phenolics in cherry could behave as proline analogs, the potential recovery of the pathogen from inhibition was evaluated with of addition of 0.5 mM proline in the medium. A proline induced growth recovery was observed indicating that the mechanism of inhibition is related to proline dehydrogenase based oxidative phosphorylation. Overall, no inhibition was observed when samples that had H. pylori inhibitory activity were further evaluated for their effect on probiotic Bifidobacterium longum.     

Effects of Carbonation on Probiotic Survivability,Physicochemical, and Sensory Properties of Milk‐Based Symbiotic Beverages

Drinkable yogurt is a popular beverage in the United States and there may be a niche for carbonated drinkable yogurt in the functional foods market. Pomegranate (P) and vanilla (V) yogurt beverages were formulated, containing inulin as a prebiotic, along with probiotic bacteria Lactobacillus acidophilus and Bifidobacterium, to produce symbiotic products. These beverages were stabilized with high‐methoxyl pectin and whey protein concentrate and compared to samples with approximately 2 volumes of added carbon dioxide (CO₂). Samples were stored in sealed glass bottles at 4 °C for 9 wk for evaluation of physicochemical and functional properties. Trials were carried out in triplicate and 3 replicates from each trial were analyzed. Physicochemical attributes were analyzed using standard AOAC methods. Survivability of the probiotics and changes in pH and viscosity were measured weekly. Chemical composition of the carbonated beverages was: protein: 1.58 ± 0.05%, 1.59 ± 0.06%, fat: 1.24 ± 0.2%, 1.18 ± 0.11%, total solids: 14.78 ± 0.11%, 14.93 ± 0.05%, ash: 0.49 ± 0.02%, 0.46 ± 0.03%, and carbohydrate (by difference): 11.47 ± 0.12%, 11.69 ± 0.14% for P and V, respectively. Both L. acidophilus and Bifidobacterium were stable and remained above 10⁶ CFU/g for both flavors of beverage both with and without carbonation. The new manufacturing technology for these prototypes may have potential for commercialization of carbonated symbiotic milk‐based beverages.     

Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry

The objective of this study was to investigate the effects of adding dietary fibre‐rich by‐products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)‐ and grain (rice, corn, sunflower, barley)‐based by‐products were added to ice cream. The viability of Lactobacillus acidophilus (ATCC 4357D‐5) and Bifidobacterium animalis subsp. lactis (ATCC 27536) was determined with microbial analyses at 1, 15, 30 and 60 days of storage. In conclusion, it was shown that dietary fibre‐rich by‐products could be used in ice cream with improved survival of the probiotic strains without any adverse effects on the physicochemical, microbiological and sensory properties of the ice cream.