Kim Hayoung, Shin Minhye, Ryu Sangdon, Yun Bohyun, Oh Sangnam, Park Dong-Jun, Kim Younghoon
Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069, Korea.
Food Sci Anim Resour. 2021 May;41(3):468-480. doi: 10.5851/kosfa.2021.e11. Epub 2021 May 1.
Dry aging is a traditional method that improves meat quality, and diverse microbial communities are changed during the process. Lactic acid bacteria (LAB) are widely present in fermented foods and has many beneficial effects, such as immune enhancement and maintenance of intestinal homeostasis. In this study, we conducted metagenomic analysis to evaluate the changes in the microbial composition of dry-aged beef. We found that lactic acid bacterial strains were abundant in dry-aged beef including and . We investigated their abilities in acid and bile tolerance, adhesion to the host, antibiotic resistance, and antimicrobial activity as potential probiotics, confirming that and strains had remarkable capability as probiotics. The isolates from dry-aged beef showed at least 70% survival under acidic conditions in addition to an increase in the survival level under bile conditions. Antibiotic susceptibility and antibacterial activity assays further verified their effectiveness in inhibiting all pathogenic bacteria tested, and most of them had low resistance to antibiotics. Finally, we used the model to confirm their life extension and influence on host resistance. In the model system, 12D26 and 20D48 strains had great abilities to extend the nematode lifespan and to improve host resistance, respectively. These results suggest the potential use of newly isolated LAB strains from dry-aged beef as probiotic candidates for production of fermented meat.
干式熟成是一种改善肉质的传统方法，在此过程中多样的微生物群落会发生变化。乳酸菌广泛存在于发酵食品中，具有许多有益作用，如增强免疫力和维持肠道内稳态。在本研究中，我们进行了宏基因组分析以评估干式熟成牛肉微生物组成的变化。我们发现干式熟成牛肉中乳酸菌菌株丰富，包括[具体菌株1]和[具体菌株2]。我们研究了它们作为潜在益生菌在耐酸和耐胆汁、黏附宿主、抗生素抗性及抗菌活性方面的能力，证实[具体菌株1]和[具体菌株2]具有作为益生菌的显著能力。干式熟成牛肉分离株在酸性条件下存活率至少为70%，并且在胆汁条件下存活率有所提高。抗生素敏感性和抗菌活性测定进一步验证了它们对所有测试病原菌的抑制效果，且大多数对抗生素耐药性较低。最后，我们使用[线虫]模型证实了它们对寿命延长和宿主抗性的影响。在模型系统中，12D26和20D48菌株分别具有延长线虫寿命和提高宿主抗性的强大能力。这些结果表明从干式熟成牛肉中新分离的乳酸菌菌株作为发酵肉制品生产益生菌候选菌株的潜在用途。
