Khiabani Azadeh, Xiao Hang, Wätjen Anders Peter, Tovar Miguel, Poulsen Vera Kuzina, Hansen Egon Bech, Bang-Berthelsen Claus Heiner
Research Group for Microbial Biotechnology and Biorefining, National Food Institute, Technical University of Denmark, Kemitrovet, Building 202, 2800 Kongens Lyngby, Denmark.
Microbe & Culture Research, Novonesis A/S, Gammel Venlighedsvej 14, 2970 Hørsholm, Denmark.
Foods. 2024 Sep 13;13(18):2907. doi: 10.3390/foods13182907.
Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food fermentation. A total of 46 flower samples under 34 genera were collected for LAB isolation. By introducing an enrichment step, a total of 61 LAB strains were isolated and identified using MALDI-TOF and 16S rRNA sequencing. These strains represent 24 species across 9 genera, predominantly , , , and . Phenotypic screening for exo-cellular polysaccharide production revealed that 40 strains exhibited sliminess or ropiness on sucrose-containing agar plates. HPLC analysis confirmed that all isolates produced exo-cellular polysaccharides containing glucose, fructose, or galactose as sugar monomers. Therefore, the strains were glucan, fructan, and galactan producers. The suitability of these strains for plant-based fermentation was characterized by using almond, oat, and soy milk. The results showed successful acidification in all three types of plant-based matrices but only observed texture development in soy by , , , and . The findings highlight the potential of flower-derived LAB strains for texture development in soy-based dairy alternatives.
在开发用于植物性发酵的新型发酵剂培养物时，高度优先考虑分离新的植物源乳酸菌（LAB）。本研究探索了丹麦花卉中LAB的多样性及其在植物性食品发酵中的潜在用途。总共收集了34个属的46个花卉样本用于LAB分离。通过引入富集步骤，共分离出61株LAB菌株，并使用基质辅助激光解吸电离飞行时间质谱（MALDI-TOF）和16S rRNA测序进行鉴定。这些菌株代表9个属的24个物种，主要是 、 、 和 。对胞外多糖产生的表型筛选表明，40株菌株在含蔗糖的琼脂平板上表现出粘性或拉丝性。高效液相色谱（HPLC）分析证实，所有分离株均产生以葡萄糖、果糖或半乳糖作为糖单体的胞外多糖。因此，这些菌株是葡聚糖、果聚糖和半乳聚糖的生产者。通过使用杏仁奶、燕麦奶和豆奶来表征这些菌株对植物性发酵的适用性。结果表明，在所有三种植物性基质中均成功酸化，但仅在豆奶中观察到 、 、 和 导致质地变化。这些发现突出了花卉来源的LAB菌株在大豆基乳制品替代品质地形成方面的潜力。
