Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
College of Forest and Biotechnology, Zhejiang A&F University, Hangzhou 311300, China.
J Dairy Sci. 2024 Aug;107(8):5280-5300. doi: 10.3168/jds.2023-24332. Epub 2024 Mar 8.
Gut microbiota imbalance could lead to various diseases, making it important to optimize the structure of the gut flora in adults. Lactobacillus paracasei ZFM54 is a bacteriocin- and folic acid-producing Lactobacillus strain. Herein, L. paracasei ZFM54 was used as the potentially probiotic bacterium to ferment milk together with a yogurt starter. We optimized the fermentation conditions, and the obtained yogurts were then subjected to volatile and nonvolatile metabolome analysis, showing that L. paracasei ZFM54 can not only improve the acidity, water holding capacity and live lactic acid bacteria counts, but also improve many volatile acid contents and increase some beneficial nonvolatile metabolites, such as N-ethyl glycine and l-lysine, endowing the yogurt with more flavor and better function. The regulatory effects of the co-fermented yogurt on the intestinal microecology of volunteers were investigated by 16S rRNA sequencing and short-chain fatty acid (SCFA) analysis after consuming the yogurt for a 2-wk period, showing a better effect to increase the relative abundance of beneficial bacteria such as Ruminococcus and Alistipes, decrease harmful bacteria (Escherichia-Shigella and Enterobacter), and enhance the production of SCFA (acetate, propionate, and butyric acid) compared with the control yogurt. We found that L. paracasei ZFM54 can significantly improve the health benefits of yogurt, laying the foundation for its commercial application in improving gut microbiota.
肠道微生物群落失衡可能导致各种疾病，因此优化成人肠道菌群结构非常重要。干酪乳杆菌 ZFM54 是一种产生细菌素和叶酸的乳酸菌。本文以干酪乳杆菌 ZFM54 为潜在益生菌，与酸奶发酵剂共同发酵牛奶。我们优化了发酵条件，然后对所得酸奶进行挥发性和非挥发性代谢组学分析，结果表明，干酪乳杆菌 ZFM54 不仅可以提高酸度、持水力和活菌数，还可以改善许多挥发性酸含量，并增加一些有益的非挥发性代谢物，如 N-乙基甘氨酸和 l-赖氨酸，使酸奶更具风味和更好的功能。通过志愿者在食用酸奶 2 周后的 16S rRNA 测序和短链脂肪酸 (SCFA) 分析，研究了共发酵酸奶对肠道微生态的调节作用，结果表明，与对照酸奶相比，共发酵酸奶能更好地增加有益菌（如瘤胃球菌属和拟杆菌属）的相对丰度，减少有害菌（埃希氏菌-志贺氏菌属和肠杆菌属），并增强 SCFA（乙酸、丙酸和丁酸）的产生。我们发现干酪乳杆菌 ZFM54 可以显著提高酸奶的健康效益，为其在改善肠道微生物群方面的商业应用奠定了基础。
