从泰国发酵食品中分离出的具有益生菌潜力的发酵酵母的多样性。
Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products.
作者信息
Punyauppa-Path Sukrita, Kiatprasert Pongpat, Sawaengkaew Jutaporn, Mahakhan Polson, Phumkhachorn Parichat, Rattanachaikunsopon Pongsak, Khunnamwong Pannida, Srisuk Nantana
机构信息
Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand.
Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
出版信息
AIMS Microbiol. 2022 Dec 26;8(4):575-594. doi: 10.3934/microbiol.2022037. eCollection 2022.
This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were (20.3%), (2.9%), (1.0%), (33.0%), (3.9%), (1.0%), (28.2%), (2.9%), and (6.8%). Based on probiotic characteristic analysis of ten selected yeast strains, KKKS4-1 showed the strongest probiotic characteristics in terms of hemolytic activity, antimicrobial activity against pathogenic bacteria, tolerance to low pH and bile salt and hydrophobicity. Isolated yeasts with probiotic characteristics may be useful in fermented food and animal feed production to improve their nutritional values.
本研究旨在评估从泰国东北部某些地区收集的发酵食品中分离出的酵母的多样性。发酵食品包括普拉索姆、鱼露、肯布努德、伊桑香肠、普拉腊、姆姆内、姆姆凯普拉、姆姆内、姆姆穆、孔乔姆、索姆普拉诺伊和普东。还对它们的益生菌特性进行了研究。使用28S rDNA测序鉴定了总共103株属于9个属的酵母分离株。酵母属分别为（20.3%）、（2.9%）、（1.0%）、（33.0%）、（3.9%）、（1.0%）、（28.2%）、（2.9%）和（6.8%）。基于对十株选定酵母菌株的益生菌特性分析，KKKS4-1在溶血活性、对病原菌的抗菌活性、对低pH和胆盐的耐受性以及疏水性方面表现出最强的益生菌特性。具有益生菌特性的分离酵母可能有助于发酵食品和动物饲料生产，以提高它们的营养价值。
Zotero 插件