Olajugbagbe Temidayo Emmanuel, Elugbadebo Oluwatosin Esther, Omafuvbe Bridget Okiemute
Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Osun, Nigeria.
Heliyon. 2020 Sep 14;6(9):e04889. doi: 10.1016/j.heliyon.2020.e04889. eCollection 2020 Sep.
The probiotic potential of isolated from , a Nigerian unripened soft cheese from cow milk was investigated in this study. The strain was evaluated for tolerance to low pH, bile salts, high osmotic pressure, exopolysaccharide production, auto-aggregation, microbial adhesion to solvent, survival in simulated gastro-intestinal juice and antimicrobial properties. The strain showed resistance to high acid and bile conditions surviving at pH 2 and 1.5% bile salt concentration. The strain survived at 8% Sodium chloride and produced exopolysaccharide. possessed high auto-aggregative ability and hydrophobicity (>70%). Furthermore, the strain did not show hemolytic activity and survived in the presence of simulated gastric juice at pH 2 and simulated intestinal juice. The strain exhibited a broad spectrum inhibition against pathogens. The study concluded that strain isolated from could be a useful probiotic for the development of functional food products.
本研究对从尼日利亚一种未成熟的牛奶软奶酪中分离出的[菌株名称未给出]的益生菌潜力进行了调查。对该菌株进行了低pH耐受性、胆盐耐受性、高渗透压耐受性、胞外多糖产生、自聚集、微生物对溶剂的粘附、在模拟胃肠液中的存活情况以及抗菌特性等方面的评估。该菌株对高酸和胆汁条件具有抗性，在pH 2和1.5%胆盐浓度下能够存活。该菌株在8%氯化钠环境中存活并产生胞外多糖。[菌株名称未给出]具有较高的自聚集能力和疏水性（>70%）。此外，该菌株未表现出溶血活性，在pH 2的模拟胃液和模拟肠液中均能存活。该菌株对病原体表现出广谱抑制作用。研究得出结论：从[奶酪名称未给出]中分离出的[菌株名称未给出]菌株可能是开发功能性食品的有用益生菌。
