酸奶中的益生菌和营养成分,这是一种伊朗传统食品

Milad Mohkam, Shiva Ghasemi Firoozabadi, Y. Ghasemi, A. Gholami
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引用次数: 2

摘要

益生菌食品是含有足量的活微生物和特定微生物的产品,对人体健康有益。本研究旨在研究从伊朗本土食品“Souro”中分离得到的乳酸菌(LAB)的营养价值评价、分离及益生菌特性。对分离菌株的酸性pH耐受性、抗胆盐性、疏水性、自聚集性、淀粉酶和蛋白酶的产生以及抗生素敏感性进行了体外研究,以确定其潜在的益生菌特性。结果表明,苏鲁蛋白含量为51±0.16%,总脂质含量为11.18±0.38%。大多数菌株能产生蛋白酶和淀粉酶。从最有潜力的益生菌分离株中,16S rRNA基因测序发现了植物乳杆菌、hilgardii乳杆菌、干酪乳杆菌、发酵乳杆菌和副小肠魏氏菌。因此,分离的乳酸菌良好的生理特性和安全性评价强调了Souro在人类饮食中的进一步应用以及制备各种益生菌食品配方的益处。
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THE PROBIOTIC AND NUTRITIONAL CONTENT OF SOURO, AN IRANIAN TRADITIONAL FOOD
Probiotic foods are products containing adequate amounts of live and specific microorganisms that confer benefit to human health. This research was performed to spotlight on the nutritional value evaluation as well as isolation and probiotic characterization of lactic acid bacteria (LAB) isolated from native food "Souro" belonging to Iran. The isolated LABs were investigated in vitro for potential probiotic features based on their acidic pH tolerance, bile-salt resistance, hydrophobicity, autoaggragation, production of amylase and protease as well as antibiotic susceptibility test. Results showed that Souro had high content of protein (51 ± 0.16%,) and total lipid was 11.18 ± 0.38%. Most of isolates were able to produce protease and amylase. From the best potential probiotic isolates, 16S rRNA gene sequencing disclosed Lactobacillus plantarum, L. hilgardii, L. casei, L. fermentum and Weissella paramesenteroides. Thus, good physiological traits and safety evaluation of the isolated LAB emphasized the benefits of Souro for further use in the human diet as well as the preparation of diverse probiotic food formulations.
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