Romero-Luna Haydee Eliza, Peredo-Lovillo Audry, Hernández-Mendoza Adrián, Hernández-Sánchez Humberto, Cauich-Sánchez Patricia Isidra, Ribas-Aparicio Rosa María, Dávila-Ortiz Gloria
Laboratorio de Proteínas Vegetales, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico.
Laboratorio de Bioquímica de Los Alimentos, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico.
Curr Microbiol. 2020 Oct;77(10):2584-2592. doi: 10.1007/s00284-020-02016-0. Epub 2020 May 5.
The water kefir grains are a multi-species starter culture used to produce fermented beverages of sucrose solution with or without fruit extracts. The water kefir grains are known in Mexico as Tibicos, which are mainly used to produce Tepache, a traditional Mexican drink made by fermenting pineapple peel. The microbiota of Tibicos mainly include lactic acid bacteria (LAB) and since most probiotics belong to this group, Tibicos may represent a potential source of probiotic bacteria. Moreover, several bacteria isolated from kefir samples have been recognized as probiotics. Hence, the aim of this study was to assess the probiotic properties of a Lactobacillus strain isolated from Tibicos. The isolated, designed as CT12, was identified as Lactobacillus paracasei by sequencing 16S RNA gene. L. paracasei CT12 showed a survival rate of ca. 57% and 40% following simulated gastric and intestinal digestion, respectively. Besides, the strain was sensitive to ampicillin and erythromycin, and exhibited hydrophobicity (97-99%), autoaggregation (ca. 70%) and mucin adhesion properties (up to 90%), while no possessed haemolytic capacity. Furthermore, its cell-free supernatant displayed relevant antimicrobial, antifungal and antioxidant capacity. Hence, L. paracasei CT12 appears to possess a potential probiotic value.
水开菲尔粒是一种多菌种发酵剂，用于生产添加或不添加水果提取物的蔗糖溶液发酵饮料。水开菲尔粒在墨西哥被称为蒂比科斯，主要用于生产特帕切，这是一种通过发酵菠萝皮制成的传统墨西哥饮品。蒂比科斯的微生物群主要包括乳酸菌（LAB），由于大多数益生菌属于这一类群，蒂比科斯可能是益生菌的潜在来源。此外，从开菲尔样品中分离出的几种细菌已被确认为益生菌。因此，本研究的目的是评估从蒂比科斯分离出的一株乳酸杆菌的益生菌特性。分离出的菌株命名为CT12，通过对16S RNA基因进行测序鉴定为副干酪乳杆菌。副干酪乳杆菌CT12在模拟胃和肠道消化后，存活率分别约为57%和40%。此外，该菌株对氨苄青霉素和红霉素敏感，表现出疏水性（97 - 99%）、自聚集性（约70%）和黏蛋白黏附特性（高达90%），但不具备溶血能力。此外，其无细胞上清液具有相关的抗菌、抗真菌和抗氧化能力。因此，副干酪乳杆菌CT12似乎具有潜在的益生菌价值。
