Abstract

As a natural, symbiotic consortium of bacteria and yeasts, kefir grains provide a unique source of new probiotic microorganisms. In this work, three new isolates of lactobacilli, Lactobacillus helveticus and two strains of Lacticaseibacillus paracasei, were isolated from kefir grains originating from the North Caucasus region of Russia, and they were identified with biochemical and genetic methods. The enzyme-activity profiles were described for all strains, and the antimicrobial resistance and genetic determinants of antibiotic resistance were screened. During fermentation of cow’s milk, all three strains showed lower acid-forming activity but comparable proteolytic, antioxidant, and hypotensive activities in comparison with kefir starter culture.

中文翻译：

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从开菲尔粒中分离的乳酸杆菌的表征和功能特性

摘要

作为一种天然的细菌和酵母共生体，开菲尔谷物提供了一种独特的新型益生菌微生物来源。在这项工作中，从源自俄罗斯北高加索地区的开菲尔谷物中分离出三种新的乳杆菌分离株瑞士乳杆菌和两种副干酪乳杆菌，并通过生化和遗传方法对其进行了鉴定。描述了所有菌株的酶活性谱，并筛选了抗菌素耐药性和抗生素耐药性的遗传决定因素。在牛奶发酵过程中，与开菲尔发酵剂培养物相比，所有三种菌株都显示出较低的酸形成活性，但具有可比的蛋白水解、抗氧化和降压活性。