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Isolation of novel Lactobacillus with lipolytic activity from the vinasse and their preliminary potential using as probiotics.
AMB Express ( IF 3.7 ) Pub Date : 2020-05-15 , DOI: 10.1186/s13568-020-01026-2
Chengran Guan 1 , Zhiqiang Tao 1 , Li Wang 1 , Ruifeng Zhao 1 , Xuan Chen 1 , Xinyuan Huang 1 , Jianbo Su 1 , Zhen Lu 2 , Xia Chen 1 , Ruixia Gu 1
Affiliation  

Lactobacillus casei f1, L. paracasei f2 and L. paracasei f3 with lipolytic activity were isolated and identified from vinasses according to the morphological-physiological properties detection and 16S rDNA analysis. These three strains showed obvious lipase activities to olive oil and L. casei f1 performed highest enzyme activity of 17.8 U/mL. L. casei f1, L. paracasei f2 and L. paracasei f3 could lipolyze the blending oils, peanut oil and sesame oil with diverse degrading rates. The degrading rates to the preferred oils, L. casei f1 to blending oils, L. paracasei f2 to peanut oil and L. paracasei f3 to sesame oil, were 21.2%, 27.3% and 39.6%, respectively. The corresponding oil degrading rates increased as the cell growth and the highest degrading rates were obtained at the stationary phase with the viable count more than 7.5 LogCFU/mL. By GC-MS analysis, L. casei f1, L. paracasei f2 and L. paracasei f3 performed diverse lipolytic capacities to the 12 kinds of fat acids and all of them preferred to hydrolyze the linoleic acid with the degrading rate of 49.11%, 31.83% and 64.44%, respectively. These three strains showed considerable probiotic properties, displaying higher than 106 CFU/mL desirable viable count though the simulated gastrointestinal tract, as well as inhibiting six indicator bacteria. These results suggested that the three isolated strains could be considered as novel probiotic candidates and applied in the food industry.

中文翻译:

从酒糟中分离出具有脂解活性的新型乳杆菌及其作为益生菌的初步潜力。

根据形态生理特性检测和16S rDNA分析,从酒糟中分离并鉴定了具有脂解活性的干酪乳杆菌f1,副干酪乳杆菌f2和副干酪乳杆菌f3。这三个菌株对橄榄油显示出明显的脂肪酶活性,干酪乳杆菌f1的酶活性最高,为17.8 U / mL。干酪乳杆菌l,副干酪乳杆菌f2和副干酪乳杆菌f3可以使混合油,花生油和芝麻油具有不同的降解率。相对于优选的油,干酪乳杆菌f1到混合油,副干酪乳杆菌f2到花生油和副干酪乳杆菌f3到芝麻油的降解率分别为21.2%,27.3%和39.6%。随着细胞的生长,相应的油降解速率增加,并且在固定相获得了最高的降解速率,其中活菌计数超过7.5 LogCFU / mL。通过GC-MS分析,干酪乳杆菌f1,副干酪乳杆菌f2和副干酪乳杆菌f3对12种脂肪酸具有不同的脂解能力,并且它们都倾向于水解亚油酸,降解率为49.11%,31.83。 %和64.44%。这三种菌株表现出相当大的益生菌性质,尽管通过模拟胃肠道显示出高于106 CFU / mL的理想存活数,并且抑制了6种指示菌。这些结果表明,三个分离的菌株可以被认为是新型益生菌候选物,并在食品工业中得到了应用。分别。这三种菌株表现出相当大的益生菌性质,尽管通过模拟胃肠道显示出高于106 CFU / mL的理想存活数,并且抑制了6种指示菌。这些结果表明,三个分离的菌株可以被认为是新型益生菌候选物,并在食品工业中得到了应用。分别。这三种菌株表现出相当大的益生菌性质,尽管通过模拟胃肠道显示出高于106 CFU / mL的理想存活数,并且抑制了6种指示菌。这些结果表明,三个分离的菌株可以被认为是新型益生菌候选物,并在食品工业中得到了应用。
更新日期:2020-05-15
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