Fan Sanhong, Xue Tengda, Bai Baoqing, Bo Tao, Zhang Jinhua
College of Life Sciences, Shanxi University, Taiyuan 030006, China.
Shanxi Key Laboratory of Research and Utilization of Characteristic Plant Resources, Shanxi University, Taiyuan 030006, China.
Foods. 2022 Nov 2;11(21):3476. doi: 10.3390/foods11213476.
In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-aggregation, co-aggregation, hydrophobicity), safety (hemolytic and antibiotic sensitivity), antibacterial activity against three foodborne pathogens, and antioxidant and hypoglycemic properties of the 11 LAB strains were investigated. Principal component analysis (PCA) was used to comprehensively evaluate LAB strains and their probiotic properties. It was found that (OP288150), (OP288151), (OP288154), (OP288156) and (OP288158) showed high probiotic properties, with potential for commercial development. The results also demonstrated that fermented grains of Chinese Baijiu can be used as a source of high-quality probiotics.
在本研究中，从中国传统白酒的酒醅中分离出乳酸菌（LAB）菌株，并对其益生菌特性进行了表征。29株乳酸菌菌株中有11株对胃肠道和胆盐表现出良好的耐受性。研究了这11株乳酸菌菌株的表面特性（自聚集、共聚集、疏水性）、安全性（溶血和抗生素敏感性）、对三种食源性病原体的抗菌活性以及抗氧化和降血糖特性。采用主成分分析（PCA）对乳酸菌菌株及其益生菌特性进行综合评价。发现（OP288150）、（OP288151）、（OP288154）、（OP288156）和（OP288158）表现出较高的益生菌特性，具有商业开发潜力。结果还表明，中国白酒的酒醅可作为优质益生菌的来源。
