Zhao Jiayi, Zhao Jinshan, Zang Jinhong, Peng Chuantao, Li Zhaojie, Zhang Peng
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, China.
Front Microbiol. 2024 Dec 12;15:1421285. doi: 10.3389/fmicb.2024.1421285. eCollection 2024.
Sour meat is a popular traditional fermented product and is a rich source of novel strains with probiotic potential. In this study, we aimed to assess the probiotic potential of lactic acid bacteria (LAB) strains isolated from fermented sour meat. Firstly, the microbial diversity of sour meat from four different areas in China was analyzed. The results showed that LAB were predominant in all samples. Subsequently, LAB were isolated from sour meat and a series of probiotic tests were carried out. A total of 130 bacterial strains with dissolved calcium were obtained and 10 strains showed a range of 89-97% survival in an acidic environment and high tolerance to bile salts. The ranges of hydrophobicity and auto-aggregation of 10 strains were 4.85-80.75% and 1.58-84.2%, respectively. Besides, all 10 strains exhibited high antimicrobial activity and antioxidant activity, of which, DZ24 possessed the strongest free radical scavenging (45.1%) and anti-lipid oxidizing ability (90.3%). Furthermore, DZ24 was identified as by 16S rRNA gene sequencing. Moreover, the fermentation indexes showed that DZ24 could rapidly reduce the pH to 4.14 and showed high salt and nitrite resistance and antioxidant ability. All the above experimental results indicate that DZ24 promise a suitable probiotic candidate for future applications in the fermented functional meats.
酸肉是一种受欢迎的传统发酵产品，也是具有益生菌潜力的新型菌株的丰富来源。在本研究中，我们旨在评估从发酵酸肉中分离出的乳酸菌（LAB）菌株的益生菌潜力。首先，分析了中国四个不同地区酸肉的微生物多样性。结果表明，LAB在所有样品中占主导地位。随后，从酸肉中分离出LAB并进行了一系列益生菌测试。共获得130株具有溶解钙的细菌菌株，其中10株在酸性环境中的存活率为89-97%，对胆盐具有高耐受性。10株菌株的疏水性和自聚集范围分别为4.85-80.75%和1.58-84.2%。此外，所有10株菌株均表现出高抗菌活性和抗氧化活性，其中DZ24具有最强的自由基清除能力（45.1%）和抗脂质氧化能力（90.3%）。此外，通过16S rRNA基因测序鉴定出DZ24。此外，发酵指标表明，DZ24可迅速将pH值降至4.14，并表现出高耐盐性、耐亚硝酸盐性和抗氧化能力。上述所有实验结果表明，DZ24有望成为未来在发酵功能性肉类中应用的合适益生菌候选菌株。
