Zhao Xudong, Pei Longying, Wang Xinqi, Luo Mingming, Hou Sihan, Ye Xingqian, Liu Wei, Zhou Yuting
Experimental Teaching Demonstration Center of Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843100, China.
College of Food Science and Engineering, Tarim University, Alar 843300, China.
Microorganisms. 2025 Jul 29;13(8):1767. doi: 10.3390/microorganisms13081767.
The aim of this study was to isolate and identify lactic acid bacteria (LAB) from a traditional fermented beverage, Boza, and to conduct an in-depth study on their fermentation and probiotic properties. The fermentation (acid production rate, acid tolerance, salt tolerance, amino acid decarboxylase activity) and probiotic properties (gastrointestinal tolerance, bile salt tolerance, hydrophobicity, self-aggregation, drug resistance, bacteriostatic properties) of the 16 isolated LAB were systematically analyzed by morphological, physiological, and biochemical tests and 16S rDNA molecular biology. This analysis utilized principal component analysis (PCA) to comprehensively evaluate the biological properties of the strains. The identified LAB included (9 strains), (2 strains), (2 strains), and (3 strains). These strains showed strong environmental adaptation at different pH (3.5) and temperature (45 °C), with different gastrointestinal colonization, tolerance, and antioxidant properties. All the strains did not show hemolytic activity and were inhibitory to , and showed resistance to kanamycin, gentamicin, vancomycin, and streptomycin. Based on the integrated scoring of biological properties by principal component analysis, S4 and S6 and S5 had excellent fermentation properties and tolerance and could be used as potential functional microbial resources.
本研究的目的是从传统发酵饮料博扎中分离和鉴定乳酸菌（LAB），并对其发酵特性和益生菌特性进行深入研究。通过形态学、生理学和生化试验以及16S rDNA分子生物学方法，对分离出的16株乳酸菌的发酵特性（产酸率、耐酸性、耐盐性、氨基酸脱羧酶活性）和益生菌特性（胃肠道耐受性、胆盐耐受性、疏水性、自聚集性、耐药性、抑菌特性）进行了系统分析。该分析利用主成分分析（PCA）全面评估菌株的生物学特性。鉴定出的乳酸菌包括嗜热栖热放线菌（9株）、嗜酸乳杆菌（2株）、植物乳杆菌（2株）和瑞士乳杆菌（3株）。这些菌株在不同pH值（3.5）和温度（45°C）下表现出较强的环境适应性，具有不同的胃肠道定植、耐受性和抗氧化特性。所有菌株均未表现出溶血活性，对金黄色葡萄球菌有抑制作用，且对卡那霉素、庆大霉素、万古霉素和链霉素具有抗性。基于主成分分析对生物学特性的综合评分，嗜热栖热放线菌S4和S6以及嗜酸乳杆菌S5具有优异的发酵特性和耐受性，可作为潜在的功能性微生物资源。
