Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
Division of Microbiology, Department of Science, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok 10600, Thailand.
J Biosci Bioeng. 2022 Sep;134(3):226-232. doi: 10.1016/j.jbiosc.2022.05.008. Epub 2022 Jun 25.
Plant-based probiotic beverages have gained increasing interest due to demand from health-conscious consumers. In this study, we aimed to isolate and screen lactic acid bacteria possessing functional properties for use as a starter culture of fermented almond and coix beverages. Lactiplantibacillus plantarum L42g isolated from fermented beef was selected. Both intact cells and cell free supernatant of this strain exhibited high antioxidant activity based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging at 38.2% and 44.9%, respectively. L. plantarum L42g grown in MRS broth supplemented with 1% (w v) monosodium glutamate (MSG) produced a large amount of γ-aminobutyric acid (GABA) at 496.7 μg mL. Moreover, strain L42g displayed remarkable antibacterial activity against several potential foodborne bacterial pathogens, including Bacillus cereus, Listeria monocytogenes, Listeria inocua, Staphylococcus aureus, Streptococcus agalactiae, Escherichia coli, Salmonella enterica subsp. enterica serovar Typhimurium, Shigella sp., Vibrio cholerae and Vibrio parahaemolyticus. Strain L42g also possessed additional probiotic properties including abilities to tolerate gastrointestinal conditions, adhere to gut mucosa, co-aggregate with pathogens, be susceptible to antibiotics, and produce protease. Probiotic strain L42g was subsequently employed in fermenting almond and coix juices containing MSG (1%) supplementation. Levels of antioxidant, GABA and antibacterial formation along with cell growth were clearly higher in fermented almond juice than in fermented coix juice. Nonetheless, both fermented almond and coix juices meet the standards required for the consumption of fermented beverages. Therefore, L. plantarum strain L42g represents a promising starter culture for producing functional plant-based probiotic beverages.
由于健康意识消费者的需求，植物性益生菌饮料越来越受到关注。在这项研究中，我们旨在分离和筛选具有功能特性的乳酸菌，用作发酵杏仁和薏苡饮料的起始培养物。从发酵牛肉中分离出的植物乳杆菌 L42g 被选中。该菌株的完整细胞和无细胞上清液均表现出较高的抗氧化活性，基于 2,2-二苯基-1-苦基肼（DPPH）自由基清除率分别为 38.2%和 44.9%。L. plantarum L42g 在补充有 1%（w/v）谷氨酸单钠（MSG）的 MRS 肉汤中生长时，可产生大量的γ-氨基丁酸（GABA），达到 496.7μg mL。此外，菌株 L42g 对几种潜在的食源性细菌病原体表现出显著的抗菌活性，包括蜡样芽孢杆菌、单核细胞增生李斯特菌、李斯特菌、金黄色葡萄球菌、无乳链球菌、大肠杆菌、肠炎沙门氏菌亚种。肠炎沙门氏菌血清型 Typhimurium、志贺氏菌、霍乱弧菌和副溶血性弧菌。菌株 L42g 还具有其他益生菌特性，包括耐受胃肠道条件、黏附肠黏膜、与病原体共聚集、易受抗生素影响以及产生蛋白酶的能力。益生菌菌株 L42g 随后用于发酵含有 MSG（1%）补充剂的杏仁和薏苡汁。与发酵薏苡汁相比，发酵杏仁汁中的抗氧化、GABA 和抗菌形成以及细胞生长水平明显更高。尽管如此，发酵杏仁汁和发酵薏苡汁均符合发酵饮料消费的标准。因此，L. plantarum 菌株 L42g 是生产功能性植物益生菌饮料的有前途的起始培养物。
