Saleem Gulnaz, Rao Bisma, Khaskheli Gul Bahar, Qu Hengxian, Ahamed Md Shabuddin, Qasim Muhammad, Gu Ruixia, Chen Xia
College of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu, China.
Key Lab of Dairy Biotechnology and Safety Control, Yangzhou, Jiangsu, China.
Front Nutr. 2025 Aug 25;12:1619212. doi: 10.3389/fnut.2025.1619212. eCollection 2025.
Fermented buffalo milk products from South Asia remain an underexplored source of microbial diversity with potential health-promoting benefits. This study investigates the probiotic and industrial suitability of lactic acid bacteria (LAB) and non-LAB isolates from traditional Pakistani dairy, addressing gaps in region-specific probiotic discovery.
Forty-seven bacterial isolates were obtained from fermented buffalo milk products (yogurt and cheese). Molecular identification (16S rRNA sequencing) classified isolates into LAB and non-LAB taxa. Probiotic potential was evaluated via assays for gastrointestinal stress tolerance (pH 2.0, 0.5% bile), antioxidant activity (DPPH scavenging), and industrial adaptability (growth at 4-45°C, 2-6% NaCl).
Eight strains were prioritized, including Y, Cc, Y/Cc/Cm, and non-LAB Y. Y exhibited exceptional acid resistance (>5.0 log10 CFU/mL at pH 2.0) and bile tolerance (6.5 log10 CFU/mL). Cc combined high bile resilience (6.0 log10 CFU/mL) with robust antioxidant activity (52% DPPH scavenging), while Y showed 48% antioxidant capacity. Non-LAB isolates, particularly Y, demonstrated unexpected bile stress survival (5.4-5.5 log10 CFU/mL). All strains grew under industrial conditions (4-45°C, 2-6% NaCl), except Cc, which was heat-sensitive above 40°C.
This study highlights South Asian buffalo milk as a reservoir of both conventional LAB and novel non-LAB strains with dual stress tolerance and antioxidant functionality. Y and Cc emerge as prime candidates for developing culturally tailored functional foods to address regional nutritional challenges. The resilience of non-traditional isolates such as Y challenges existing probiotic taxonomical biases, suggesting broader microbial resources for gut-health innovations. These findings advocate for integrating regionally adapted probiotics into functional diets to enhance gastrointestinal health and oxidative stress mitigation in South Asian populations.
来自南亚的发酵水牛奶制品仍是一个尚未充分探索的微生物多样性来源，具有潜在的健康促进益处。本研究调查了来自传统巴基斯坦乳制品的乳酸菌（LAB）和非LAB分离株的益生菌特性及工业适用性，填补了特定区域益生菌发现方面的空白。
从发酵水牛奶制品（酸奶和奶酪）中获得了47株细菌分离株。通过分子鉴定（16S rRNA测序）将分离株分类为LAB和非LAB分类群。通过胃肠道应激耐受性测定（pH 2.0、0.5%胆汁）、抗氧化活性（DPPH清除）和工业适应性测定（4-45°C、2-6% NaCl条件下生长）评估益生菌潜力。
确定了8株优先菌株，包括LAB的Y、Cc、Y/Cc/Cm和非LAB的Y。Y表现出优异的耐酸性（pH 2.0时>5.0 log10 CFU/mL）和胆汁耐受性（6.5 log10 CFU/mL）。Cc兼具高胆汁耐受性（6.0 log10 CFU/mL）和强大的抗氧化活性（52% DPPH清除率），而Y的抗氧化能力为48%。非LAB分离株，尤其是Y，表现出意外的胆汁应激存活率（5.4-5.5 log10 CFU/mL）。除Cc在40°C以上对热敏感外，所有菌株均能在工业条件（4-45°C、2-6% NaCl）下生长。
本研究强调南亚水牛奶是传统LAB和新型非LAB菌株的储存库，具有双重应激耐受性和抗氧化功能。Y和Cc成为开发符合当地文化的功能性食品以应对区域营养挑战的主要候选菌株。Y等非传统分离株的耐受性挑战了现有的益生菌分类学偏见，表明肠道健康创新有更广泛的微生物资源。这些发现主张将区域适应性益生菌纳入功能性饮食，以增强南亚人群的胃肠道健康并减轻氧化应激。
