Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania.
Probiotics Antimicrob Proteins. 2021 Oct;13(5):1387-1403. doi: 10.1007/s12602-021-09777-5. Epub 2021 Mar 22.
For novel food/feed product formulation, the selection of the right culture with probiotic properties is essential. The purpose of this research was to evaluate antibacterial activity and probiotic features of Lactobacillus and Bifidobacterium spp. for its potential application in functional food/feed products as supplement. The evaluation of antibacterial activities was carried out by agar diffusion assay and broth inhibition assay methods against twelve pathogenic strains belonging to Staphylococcus aureus, Escherichia coli, Staphylococcus chromogenes, and Staphylococcus hyicus species. Metabolites produced by Lactobacillus paracasei subsp. paracasei DSM 20020, L. paracasei subsp. paracasei DSM 4905, and L. gasseri DSM 20077 inhibited the growth of all tested pathogens. The strains were characterized in vitro for their probiotic characteristics such as resistance to low pH and bile salts, antibiotic sensitivity by gradient diffusion using MIC Test Strips, autoaggregation and coaggregation assay with E. coli DSM 27503, and antioxidant activity by 1-diphenyl-2-picrylhydrazyl (DPPH) and 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging assays. The results demonstrated that tested probiotic properties varied among the strains. Lactobacillus spp. tolerated pH 3 for 4 h, while 8 of 14 strains survived 4 h in pH 2. Most of tested strains were able to tolerate 0.3% bile salts for 4 h. All tested strains were sensitive to ampicillin. No gelatinase and hemolytic activities were detected. These results suggest Lactobacillus acidophilus DSM 20079, Bifidobacterium pseudolongum DSM 20099, and Bifidobacterium animalis DSM 20105 as probiotic candidates for the development of functional food/feed.
对于新型食品/饲料产品配方，选择具有益生菌特性的正确培养物至关重要。本研究旨在评估乳酸菌和双歧杆菌属的抗菌活性和益生菌特性，以将其作为补充物潜在应用于功能性食品/饲料产品。通过琼脂扩散法和肉汤抑制法，评估了乳酸菌副干酪亚种 DSM 20020、副干酪亚种 DSM 2005 和格氏乳杆菌 DSM 20077 对金黄色葡萄球菌、大肠杆菌、产色葡萄球菌和猪葡萄球菌属 12 种致病性菌株的抗菌活性。结果表明，这三种菌株产生的代谢产物可以抑制所有测试病原体的生长。此外，还对这些菌株进行了体外特性研究，包括耐低 pH 值和胆汁盐的能力、使用 MIC Test Strips 进行梯度扩散的抗生素敏感性、与大肠杆菌 DSM 27503 的自动聚集和共聚试验，以及通过 1-二苯基-2-苦基肼（DPPH）和 2-叠氮基-3-乙基苯并噻唑啉-6-磺酸二铵盐（ABTS）自由基清除试验评估的抗氧化活性。结果表明，测试的益生菌特性在菌株间存在差异。乳酸菌能耐受 pH 3 4 小时，而 14 株中有 8 株能在 pH 2 中存活 4 小时。大多数测试菌株能耐受 4 小时 0.3%的胆汁盐。所有测试菌株均对氨苄青霉素敏感。未检测到明胶酶和溶血活性。这些结果表明，嗜酸乳杆菌 DSM 20079、假长双歧杆菌 DSM 20099 和动物双歧杆菌 DSM 20105 可作为功能性食品/饲料开发的益生菌候选物。
