State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Centre of Food Safety and Nutrition, Shanghai 200436, China.
State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Centre of Food Safety and Nutrition, Shanghai 200436, China.
J Dairy Sci. 2024 Nov;107(11):9005-9014. doi: 10.3168/jds.2024-25017. Epub 2024 Jul 14.
Milk is a naturally complex medium that is suitable for the growth of most lactic acid bacteria. Unfortunately, Lactiplantibacillus plantarum ST-III, a probiotic strain of bacteria used to produce fermented foods, grows poorly in milk without supplementation. To solve this problem, we used fresh pineapple and mung bean juice to develop an edible proliferator for L. plantarum ST-III. Our comparative analysis of changes in metabolomics before and after fermentation revealed that amino acids, dipeptides, nucleotides, and vitamins were the most consumed compounds, implying the mechanism of proliferation. These results, in combination with Kyoto Encyclopedia of Genes and Genomes metabolic pathway analysis, were used to screen substances that could promote the growth of L. plantarum ST-III in milk. To explore which component of the proliferator was required for L. plantarum ST-III growth, we supplemented milk with several combinations of substances from the proliferator that were identified as promoting growth. The experimental results showed that if any of these substances were missing, the concentration of viable bacteria was lower. The highest concentration of viable bacteria could only be obtained when all the substances were added to the milk. Compared with the control, the concentration of viable bacteria was about 32-fold higher in milk that contained the proliferator. Thus, the study proves that milk primarily lacks available amino acids, dipeptides, uracil, xanthine, nicotinamide, and manganese, which are necessary for the growth of L. plantarum ST-III.
牛奶是一种天然的复杂介质，适合大多数乳酸菌的生长。然而，用于生产发酵食品的益生菌菌株植物乳杆菌 ST-III 在没有补充的情况下在牛奶中生长不良。为了解决这个问题，我们使用新鲜菠萝和绿豆汁开发了一种用于植物乳杆菌 ST-III 的可食用增殖剂。我们对发酵前后代谢组学变化的比较分析表明，氨基酸、二肽、核苷酸和维生素是消耗最多的化合物，这暗示了增殖的机制。这些结果与京都基因与基因组百科全书代谢途径分析相结合，用于筛选可促进植物乳杆菌 ST-III 在牛奶中生长的物质。为了探索增殖剂中的哪个成分是植物乳杆菌 ST-III 生长所必需的，我们用增殖剂中鉴定出的促进生长的几种物质组合来补充牛奶。实验结果表明，如果缺少这些物质中的任何一种，活菌浓度就会降低。只有当所有物质都添加到牛奶中时，才能获得最高的活菌浓度。与对照组相比，含有增殖剂的牛奶中活菌浓度约高 32 倍。因此，该研究证明牛奶中主要缺乏植物乳杆菌 ST-III 生长所需的可用氨基酸、二肽、尿嘧啶、黄嘌呤、烟酰胺和锰。
