{"title":"博扎A谷类发酵饮料中乳酸菌的分离及其有益特性","authors":"M. Bozdemir, T. Gümüş, Deniz Damla Altan Kamer","doi":"10.1080/08905436.2022.2092128","DOIUrl":null,"url":null,"abstract":"ABSTRACT Limosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus showed antibacterial activity against all pathogenic bacteria, which included Staphylococcus aureus ATCC 2393, Escherichia coli ATCC 25922, Escherichia coli O157:H7 ATCC 33150, Salmonella Enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Listeria monocytogenes ATCC 7644. L. plantarum was also effective against all pathogens except L. monocytogenes. The resistance of the isolates to 0.3% bile salt was between 102−110% of the viability rate after 4h. The highest hydrophobicity was found in L. plantarum (90.99%), L. brevis (64.23%), L. fermentum (60.57%), and L. pentosus (50.59%). In addition, L. plantarum, L. pentosus, L. fermentum, and L. brevis were viable in a pH range of 2–9.6 and showed an ability to grow in the presence of high NaCl concentrations (10%).","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"209 - 233"},"PeriodicalIF":1.8000,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage\",\"authors\":\"M. Bozdemir, T. Gümüş, Deniz Damla Altan Kamer\",\"doi\":\"10.1080/08905436.2022.2092128\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT Limosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus showed antibacterial activity against all pathogenic bacteria, which included Staphylococcus aureus ATCC 2393, Escherichia coli ATCC 25922, Escherichia coli O157:H7 ATCC 33150, Salmonella Enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Listeria monocytogenes ATCC 7644. L. plantarum was also effective against all pathogens except L. monocytogenes. The resistance of the isolates to 0.3% bile salt was between 102−110% of the viability rate after 4h. The highest hydrophobicity was found in L. plantarum (90.99%), L. brevis (64.23%), L. fermentum (60.57%), and L. pentosus (50.59%). In addition, L. plantarum, L. pentosus, L. fermentum, and L. brevis were viable in a pH range of 2–9.6 and showed an ability to grow in the presence of high NaCl concentrations (10%).\",\"PeriodicalId\":12347,\"journal\":{\"name\":\"Food Biotechnology\",\"volume\":\"36 1\",\"pages\":\"209 - 233\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2022-07-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/08905436.2022.2092128\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2022.2092128","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage
ABSTRACT Limosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus showed antibacterial activity against all pathogenic bacteria, which included Staphylococcus aureus ATCC 2393, Escherichia coli ATCC 25922, Escherichia coli O157:H7 ATCC 33150, Salmonella Enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Listeria monocytogenes ATCC 7644. L. plantarum was also effective against all pathogens except L. monocytogenes. The resistance of the isolates to 0.3% bile salt was between 102−110% of the viability rate after 4h. The highest hydrophobicity was found in L. plantarum (90.99%), L. brevis (64.23%), L. fermentum (60.57%), and L. pentosus (50.59%). In addition, L. plantarum, L. pentosus, L. fermentum, and L. brevis were viable in a pH range of 2–9.6 and showed an ability to grow in the presence of high NaCl concentrations (10%).
期刊介绍：
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
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