Labba Inger-Cecilia Mayer, Andlid Thomas, Lindgren Åsa, Sandberg Ann-Sofie, Sjöberg Fei
Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.
Department of Clinical Bacteriology, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden.
Food Nutr Res. 2020 Sep 2;64. doi: 10.29219/fnr.v64.4410. eCollection 2020.
The non-dairy sector is growing, fermented alternatives to dairy are sparse. Adapted starter cultures to substituting raw materials needs to be developed.
Aims of this study were to isolate, identify, and phenotypically characterize lactic acid bacteria (LAB) that inhabit Swedish legumes, and assess properties necessary for selecting strains with the ability to ferment a bean beverage and with potential health beneficial properties.
Isolates of presumed LAB were obtained from legumes collected at Öland, Sweden. Strain diversity was assessed by repetitive polymerase chain reaction (rep-PCR). The strains were identified using matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS). Species belonging to were predominant along with and closely related . Strains were tested for tolerance to low pH, phenol, and bile as well as their bile salt hydrolase (BSH) activity. In addition, strains were tested for antibiotic resistance, and strains for their ability to ferment a bean beverage.
From the 25 strains characterized, five were found resistant to low pH, bile, and phenol, suggesting that they can survive a passage through the gastrointestinal tract (GIT) and hence potentially exert beneficial effects in the host. These are suggested for further investigation on specific host-beneficial properties. Two of these, belonging to were able to ferment a bean beverage without any added nutrients, indicating that the strains are well adapted to the bean substrate. One of the P. strains were also able to markedly improve the reduction of phytate by the phytase-producing yeast strain TY1322 during co-fermentation as well as increase the final cell count of the yeast strain.
Strain isolation and characterization performed in this study aids in selecting starter cultures for legume fermentation. Nutritional properties can be improved by co-fermentation with yeast indicating that novel nutritious fermented non-dairy products could be developed.
非乳制品行业正在发展，但乳制品的发酵替代品却很少。需要开发适用于替代原材料的发酵剂。
本研究的目的是分离、鉴定和表型特征化栖息于瑞典豆类中的乳酸菌（LAB），并评估选择具有发酵豆类饮料能力和潜在健康益处特性的菌株所需的特性。
从瑞典厄兰岛采集的豆类中获得假定的LAB分离株。通过重复聚合酶链反应（rep-PCR）评估菌株多样性。使用基质辅助激光解吸/电离飞行时间质谱（MALDI-TOF MS）鉴定菌株。属于[具体属名未给出]的物种与[其他属名未给出]和密切相关的[属名未给出]占主导地位。测试菌株对低pH、苯酚和胆汁的耐受性以及它们的胆汁盐水解酶（BSH）活性。此外，测试了[具体数量未给出]株菌株的抗生素抗性，并测试了[具体数量未给出]株菌株发酵豆类饮料的能力。
在所表征的25株菌株中，发现有5株对低pH、胆汁和苯酚具有抗性，这表明它们可以在胃肠道（GIT）中存活，因此可能在宿主体内发挥有益作用。建议对这些菌株进行进一步的特定宿主有益特性研究。其中两株属于[具体属名未给出]，能够在不添加任何营养物质的情况下发酵豆类饮料，这表明这些菌株对豆类底物具有良好的适应性。其中一株[具体菌株名未给出]菌株在共发酵过程中还能够显著提高产植酸酶酵母菌株TY1322对植酸盐的还原能力，并增加酵母菌株的最终细胞数量。
本研究中进行的菌株分离和表征有助于选择用于豆类发酵的发酵剂。与酵母共发酵可以改善营养特性，这表明可以开发新型营养丰富的非乳制品发酵产品。
