从不同埃及奶酪中分离出的选定乳酸菌的益生菌和技术特性。
Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses.
机构信息
Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt.
UR 1268 Biopolymères Interactions Assemblages, Équipe Fonctions et Interactions des Protéines, INRA, Nantes Cedex 03, 44316, France.
出版信息
BMC Microbiol. 2023 Jun 3;23(1):160. doi: 10.1186/s12866-023-02890-1.
BACKGROUND
Fresh milk and natural environmental conditions are used to produce traditional cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter lactobacilli are the most responsible genus of lactic acid bacteria exhibiting key technological and health promoting traits. The purpose of this study is to isolate Lactobacillus bacteria from conventional Egyptian cheeses and analyse their probiotic potential and technological properties.
RESULTS
Lactobacillus isolates (33 isolates) were isolated from different Egyptian cheeses. Our results revealed that 18.18% of the isolates were fast-acidifying, 30.3% were medium-acidifying and 51.5% were slow-acidifying isolates. The results of autolytic activity showed that 24.3% of the isolates were good autolysis, 33.3% were fair autolysis, while 42.4% were poor autolysis. Fifteen isolates produced exopolysaccharides, while 9 isolates exhibited antimicrobial activities against Lactobacillus bulgaricus 340. All the isolates were resistant to pH 3 for 3 h except isolate No. 15 (MR4). The growth rate of the isolates ranged from 42.25 to 85.25% at 0.3% bile salts after 3 h of incubation. The surviving percentage of the Lactobacillus isolates decreased with increasing incubation time or the percentage of bile salts greater than 0.3%. All the isolates grew after incubation in artificial gastric and intestinal fluids. The auto-aggregation of 15 isolates ranged from 43.13 to 72.77%. Lacticaseibacillus paracasei BD3, Lactiplantibacillus plantarum BR4 and Limosilactobacillus fermentum MR2 were sensitive to the majority of the tested antibiotics and showed good bile salt hydrolase activity.
CONCLUSION
L. paracasei BD3, L. plantarum BR4 and L. fermentum MR2 were isolated from Egyptian cheeses and showed probiotic and technological characterization, which are valuable for their practical application as starters, adjunct and protective cultures in cheese making.
背景
传统奶酪是使用新鲜牛奶和自然环境条件来生产的。这种奶酪是由数十种不同类型的微生物生产的。非发酵乳酸菌是具有关键技术和促进健康特性的最负责任的乳酸菌属。本研究的目的是从传统埃及奶酪中分离乳酸菌并分析其益生菌潜力和技术特性。
结果
从不同的埃及奶酪中分离出 33 株乳酸菌分离株。我们的结果表明，18.18%的分离株为快速酸化，30.3%为中速酸化，51.5%为慢速酸化。自溶活性的结果表明，24.3%的分离株自溶良好，33.3%自溶中等，42.4%自溶不良。15 个分离株产生胞外多糖，9 个分离株对乳杆菌保加利亚 340 表现出抗菌活性。除 15 号分离株（MR4）外，所有分离株均能耐受 pH3 3 小时。在 0.3%胆汁盐孵育 3 小时后，分离株的生长率在 42.25%至 85.25%之间。随着孵育时间的延长或胆汁盐浓度大于 0.3%，乳酸菌分离株的存活率降低。所有分离株在人工胃液和肠液孵育后均能生长。15 个分离株的自聚集率为 43.13%至 72.77%。Lactiplantibacillus paracasei BD3、Lacticaseibacillus paracasei BR4 和 Limosilactobacillus fermentum MR2 对大多数测试抗生素敏感，且具有良好的胆汁盐水解酶活性。
结论
从埃及奶酪中分离出 L. paracasei BD3、L. plantarum BR4 和 L. fermentum MR2，具有益生菌和技术特性，可作为干酪制作中的发酵剂、添加剂和保护剂，具有实际应用价值。
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