Tuerhong Nuersiman, Wang Liang, Cui Jie, Shataer Dilireba, Yan Huizhen, Dong Xiaoxiao, Gao Ziqi, Zhang Minwei, Qin Yanan, Lu Jing
Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
Foods. 2024 Nov 8;13(22):3569. doi: 10.3390/foods13223569.
This study explores the functional attributes of () strains isolated from fermented tomato juice, focusing on their physiological, biochemical, and probiotic characteristics. The identified 66 gram-positive strains included 36 ones, which exhibited robust growth in acidic environments (pH 2.0-5.0) and utilization of various carbohydrates. Notably, seven strains outperformed a commercial strain in extreme acidic conditions. Antioxidant activity varied, with strain A24 showing the highest hydroxyl radical scavenging ability, while strains with high surface hydrophobicity had lower DPPH scavenging activity, indicating no direct correlation between these properties. Strains also showed strain-specific differences in carbohydrate utilization and antibiotic resistance, with some resistant to gentamicin and ciprofloxacin. Survival rates under simulated gastrointestinal conditions were strain-specific, with some strains demonstrating high survival rates, indicating their potential as probiotics. Furthermore, 13 strains used as fermentation starters in tomato juice significantly enhanced antioxidant activity and reduced pH and total soluble solids, indicating efficient sugar utilization and lactic acid production. These findings suggest that strains are well-suited for functional food fermentation and probiotic applications, with strain-specific traits offering versatility for use in acidic food products and probiotic formulations.
本研究探索了从发酵番茄汁中分离出的（）菌株的功能特性，重点关注其生理、生化和益生菌特性。鉴定出的66株革兰氏阳性菌株包括36株（此处原文缺失相关具体信息），这些菌株在酸性环境（pH 2.0 - 5.0）中生长旺盛，并能利用多种碳水化合物。值得注意的是，有7株菌株在极端酸性条件下的表现优于一种商业菌株。抗氧化活性各不相同，A24菌株表现出最高的羟自由基清除能力，而表面疏水性高的菌株DPPH清除活性较低，表明这些特性之间没有直接关联。菌株在碳水化合物利用和抗生素抗性方面也表现出菌株特异性差异，有些菌株对庆大霉素和环丙沙星具有抗性。在模拟胃肠道条件下的存活率因菌株而异，一些菌株显示出高存活率，表明它们具有作为益生菌的潜力。此外，13株用作番茄汁发酵剂的菌株显著提高了抗氧化活性，降低了pH值和总可溶性固形物，表明其能有效利用糖分并产生乳酸。这些发现表明，（此处原文缺失相关具体信息）菌株非常适合用于功能性食品发酵和益生菌应用，其菌株特异性特征为在酸性食品和益生菌制剂中的使用提供了多样性。
