Probiotic Characteristics of Lactic Acid Bacteria and Yeast in Sour Soup
To screen for lactic acid bacteria and yeasts with probiotic properties from sour soup,an initial screen-ing was conducted based on growth curves,acid production rate,simulated gastric and intestinal fluids,and antioxi-dant activity.After that,the adhesion properties,safety characteristics,and 16S rDNA sequences of the lactic acid bacteria and yeasts were evaluated.The results indicated that both lactic acid bacteria and yeasts exhibited favorable growth curves and acid production capabilities.Compared to the control strains(Lactobacillus acidophilus and Sac-charomyces cerevisiae),lactic acid bacteria R.2.3 and yeasts J1,J3,J4 showed significantly increased resistance to acid and bile salt tolerance(P＜0.05).Lactic acid bacteria R.2.3,R.4.2,and yeast J3 demonstrated better sur-vival rates in gastric and intestinal fluids.Lactic acid bacteria R.2.3,R.4.2,R.5.3,and yeasts J1,J4 exhibited strong antioxidant capabilities.R.2.3 and J3 showed high hydrophobicity,auto-aggregation,and antibacterial activity.Lactic acid bacteria R.2.3,R.4.2,and yeast J3 did not display hemolytic activity,making them suitable for further experiments.The 16S rDNA identification revealed that lactic acid bacteria R.2.3 and R.4.2 were the ge-nus Pediococcus pentosaceus,and yeast J3 was identified as Brettanomyces bruxellensis.Through biological activity,antibacterial activity,and hemolytic experiments,two strains of Pediococcus pentosaceus and one strain of Brettanomy-ces bruxellensis were identified to possess certain probiotic properties,suitable for further research.
NETL
NSTL
万方数据
