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首页> 外文期刊>Food microbiology >Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages
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Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages

机译：从婴儿粪便中分离出的乳酸菌作为发酵香肠的潜在益生菌发酵剂的表征

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摘要

A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for fermented sausages focused on Lactobacillus as the most technologically relevant genus in this type of product. Lactobacilli strains were evaluated for their ability to grow in vitro in the processing conditions of fermented sausages and for their functional and safety properties, including antagonistic activity against foodborne pathogens, survival from gastrointestinal tract conditions (acidity, bile and pancreatin), tyramine production, antibiotic susceptibility and aggregation capacity. The best strains according to the results obtained were Lactobacillus casei/paracasei CTC1677, L. casei/paracasei CTC1678, Lactobacillus rhamnosus CTC1679, L. gasseri CTC1700, L. gasseri CTC1704, Lactobacillus fermentum CTC1693. Those strains were further assayed as starter cultures in model sausages. L casei/paracasei CTC1677, L. caseijparacasei CTC1678 and L. rhamnosus CTC1679 were able to lead the fermentation and dominate (levels ca. 10~8 CFU/ g) the endogenous lactic acid bacteria, confirming their suitability as probiotic starter cultures.
机译：通过部分16S rRNA，cpn60和/或pheS测序鉴定出从婴儿粪便中分离出的总共109个乳酸菌。乳酸杆菌是最普遍的属，占分离株的48％，其次是肠球菌（38％）。检出的主要菌种为加氏乳杆菌（21％）和粪肠球菌（38％）。发酵香肠的其他潜在益生菌发酵剂的进一步选择集中于乳酸杆菌，这是此类产品中技术上最相关的属。评估了乳酸杆菌菌株在发酵香肠加工条件下的体外生长能力以及其功能和安全特性，包括对食源性病原体的拮抗活性，在胃肠道条件下的存活（酸度，胆汁和胰酶），酪胺产生，抗生素敏感性和聚集能力。根据获得的结果最好的菌株是干酪乳杆菌/副干酪乳杆菌CTC1677，干酪乳杆菌/副干酪乳杆菌CTC1678，鼠李糖乳杆菌CTC1679，加氏乳杆菌CTC1700，加氏乳杆菌CTC1704，发酵乳杆菌CTC1693。这些菌株在模型香肠中作为起始培养物进一步测定。 L. casei / paracasei CTC1677，L。caseijparacasei CTC1678和鼠李糖乳杆菌CTC1679能够引导发酵并主导（约10〜8 CFU / g）内源性乳酸菌，证实了它们适合用作益生菌发酵剂。

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  • 来源
    《Food microbiology》 |2014年第4期|303-311|共9页
  • 作者

    Raquel Rubio; Anna Jofre; Belen Martin; Teresa Aymerich; Margarita Garriga;

  • 作者单位

    IRTA-Food Safety Programme, Finca Camps i Armet, E-17127 Monells, Girona, Spain;

    IRTA-Food Safety Programme, Finca Camps i Armet, E-17127 Monells, Girona, Spain;

    IRTA-Food Safety Programme, Finca Camps i Armet, E-17127 Monells, Girona, Spain;

    IRTA-Food Safety Programme, Finca Camps i Armet, E-17127 Monells, Girona, Spain;

    IRTA-Food Safety Programme, Finca Camps i Armet, E-17127 Monells, Girona, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fermented sausages; Lactic acid bacteria; Lactobacillus; RAPD-PCR; Probiotics;

    机译：发酵香肠;乳酸菌乳杆菌;RAPD-PCR;益生菌;

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