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首页> 外文期刊>International Journal of Molecular Sciences >Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production
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Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production

机译：两种潜在益生菌乳酸菌的分子检测及其在酸奶生产中作为发酵助剂的性能评估

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A molecular method for efficient and accurate detection and identification of two potential probiotic lactobacilli strains isolated from fermented olives, namely Lactobacillus pentosus B281 and Lb. plantarum B282, was developed in the present study. Random Amplified Polymorphic DNA (RAPD) analysis was performed, and strain specific primers were designed and applied in a multiplex polymerase chain reaction (PCR) assay. The specificity of the assay was tested and successfully confirmed in 27 and 22 lactobacilli strains for Lb. pentosus B281 and Lb. plantarum B282, respectively. Moreover, the two strains were used as starter cultures in yogurt production. Cell enumeration followed by multiplex PCR analysis demonstrated that the two strains were present in yogurt samples at levels ≥6 log CFU/g even after 35 days of storage at 4 °C. Microbiological analysis showed that lactobacilli and streptococci were present within usual levels, whereas enterobacteriaceae and yeast/mold counts were not detected as expected. Although the pH values of the novel products were slightly lower than the control ones, the yogurt containing the probiotic cultures scored similar values compared to the control in a series of sensory tests. Overall, these results demonstrated the possible use of the two strains as starter adjuncts in the production of yogurt with potential probiotic properties.
机译：一种有效，准确地检测和鉴定从发酵橄榄中分离出的两种潜在益生菌乳杆菌菌株，即戊糖乳杆菌B281和Lb的分子方法。在本研究中开发了plantarum B282。进行了随机扩增多态性DNA（RAPD）分析，并设计了菌株特异性引物，并将其应用于多重聚合酶链反应（PCR）分析中。测试了测定的特异性，并在27和22株乳酸杆菌菌株中成功检测到了Lb。戊糖B281和Lb.车前草B282。此外，这两种菌株在酸奶生产中用作发酵剂。细胞计数和随后的多重PCR分析表明，即使在4°C储存35天后，酸奶样品中仍存在这两种菌株，其≥6 log CFU / g。微生物学分析表明，乳酸菌和链球菌的含量在正常水平，而肠杆菌科和酵母/霉菌计数未达到预期。尽管新产品的pH值略低于对照产品，但在一系列的感官测试中，与对照相比，含有益生菌培养物的酸奶得分相似。总体而言，这些结果表明，在具有潜在益生菌性质的酸奶生产中，这两种菌株可以用作发酵助剂。

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