Departamento de Veterinária, InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Viçosa, Brazil.
Handong Global University, Pohang, Republic of Korea.
J Dairy Res. 2020 May;87(2):259-262. doi: 10.1017/S0022029920000308. Epub 2020 May 13.
In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.
在本研究论文中，我们描述了从乳制品生产链中获得的有益乳酸菌（LAB）的技术特性，以及使用干酪乳杆菌 MRUV6 生产发酵乳的开发。15 个 LAB 分离株（乳杆菌属、片球菌属和魏斯氏菌属）具有酸化能力（pH 值范围为 0.73 至 2.11），能够产生双乙酰（除 5 个分离株外）和胞外多糖，其中两个具有蛋白水解活性。选择干酪乳杆菌 MRUV6 用于生产发酵乳，在 4°C 和 10°C 下储存长达 35 天。在添加万古霉素（10mg/L）的 MRS 琼脂和添加胆盐（1.5%w/v）的 MRS 琼脂上的计数范围为 9.7 至 9.9 log CFU/g，与测试条件无关，表明干酪乳杆菌 MRUV6 的稳定性和肠道抗性，尽管存在一些显著差异（P<0.05）。该研究证明了候选益生菌菌株干酪乳杆菌 MRUV6 的技术潜力，可作为乳制品工业中的 starter 培养物使用。
