Beganović Jasna, Kos Blaženka, Leboš Pavunc Andreja, Uroić Ksenija, Jokić Mladen, Šušković Jagoda
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.
Microbiol Res. 2014 Jul-Aug;169(7-8):623-32. doi: 10.1016/j.micres.2013.09.015. Epub 2013 Oct 8.
Spontaneous sauerkraut fermentation was performed at industrial scale in "Prehrana Inc.", Varaždin, in order to select autochthonous lactic acid bacteria (LAB) which were evaluated according probiotic criteria and tested for their capacity as probiotic starter cultures. At the end of the spontaneous sauerkraut fermentation, total LAB counts reached 9.0×10(5) CFU/ml. This underlines that the need for addition of the well characterised probiotic cultures, in appropriate viable cell counts, would be valuable in probiotic sauerkraut production. Phenotypic characterisation through API 50 CHL and SDS-PAGE of cell protein patterns revealed that Lactobacillus plantarum is predominant LAB strain in homofermentative phase of fermentation. Autochthonous LAB isolates SF1, SF2, SF4, SF9 and SF15 were selected based on the survival in in vitro gastrointestinal tract conditions. RAPD fingerprints indicated that the selected autochthonous LAB were distinct from one another. All of the strains efficiently inhibited the growth of indicator strains and satisfied technological properties such as acidification rate, tolerance to NaCl and viability during freeze-drying. Strains Lb. paraplantarum SF9 and Lb. brevis SF15, identified by AFLP DNA fingerprints, have shown the best properties to be applied as probiotic starter cultures, because of their highest adhesion to Caco-2 cells and expression of specific, protective S-layer proteins of 45 kDa in size. With addition of these strains, probiotic attribute of the sauerkraut will be achieved, including health promoting, nutritional, technological and economic advantages in large scale industrial sauerkraut production.
在瓦拉日丁的“Prehrana Inc.”公司进行了工业规模的自发酸菜发酵，目的是筛选本土乳酸菌（LAB），并根据益生菌标准对其进行评估，测试其作为益生菌发酵剂的能力。在自发酸菜发酵结束时，乳酸菌总数达到9.0×10⁵ CFU/ml。这表明在益生菌酸菜生产中，添加经过充分表征、具有适当活细胞数的益生菌培养物将具有重要价值。通过API 50 CHL和细胞蛋白质SDS - PAGE进行的表型特征分析表明，植物乳杆菌是发酵同型发酵阶段的主要乳酸菌菌株。根据在体外胃肠道条件下的存活情况，选择了本土乳酸菌分离株SF1、SF2、SF4、SF9和SF15。RAPD指纹图谱表明，所选的本土乳酸菌彼此不同。所有菌株均能有效抑制指示菌株的生长，并满足诸如酸化速率、对NaCl的耐受性和冷冻干燥期间的活力等技术特性。通过AFLP DNA指纹图谱鉴定的副植物乳杆菌SF9和短乳杆菌SF15表现出作为益生菌发酵剂的最佳特性，因为它们对Caco - 2细胞的粘附性最高，并且表达大小为45 kDa的特异性保护性S层蛋白。添加这些菌株后，酸菜将具有益生菌特性，包括在大规模工业酸菜生产中的健康促进、营养、技术和经济优势。
