Abstract:
This study evaluated 75 strains of lactic acid bacteria (LAB) isolated from traditional dairy products in western China for their probiotic properties. Among them, Limosilactobacillus fermentum WXZ 2-1, Lactiplantibacillus plantarum TXZ 2-35, Companilactobacillus crustorum QHS 9, and Companilactobacillus crustorum QHS 10 demonstrated potential probiotic characteristics. The antioxidant capacity of these 4 strains was assessed, revealing that L. fermentum WXZ 2-1 exhibited the highest antioxidant capacity. Furthermore, when cocultured with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, L. fermentum WXZ 2-1 demonstrated a synergistic effect in growth medium and goat milk. To explore its effect on goat milk fermentation, different amounts of L. fermentum WXZ 2-1 were added to goat milk, and its physicochemical properties, antioxidant activity, flavor substances, and metabolomics were analyzed. The study found that the incorporation of L. fermentum WXZ 2-1 in goat milk fermentation significantly improved the texture characteristics, antioxidant capacity, and flavor of fermented goat milk. These findings highlight the potential of L. fermentum WXZ 2-1 as a valuable probiotic strain for enhancing the functionality and desirability of fermented goat milk, contributing to the development of novel functional foods with improved health benefits and enhanced quality attributes.
摘要:
这项研究评估了从中国西部传统乳制品中分离出的75株乳酸菌(LAB)的益生菌特性。其中,发酵LimosilactobacillusfermentumWXZ2-1,植物乳杆菌TXZ2-35,CrystorumCompanilactobacillusQHS9和CrystorumCompanilactobillusQHS10表现出潜在的益生菌特征。对这4个菌株的抗氧化能力进行了评估,表明发酵乳杆菌WXZ2-1表现出最高的抗氧化能力。此外,与唾液链球菌共培养时。嗜热菌和德氏乳杆菌。保加利亚,发酵乳杆菌WXZ2-1在生长培养基和羊奶中表现出协同作用。探讨其对羊奶发酵的影响,将不同量的发酵乳杆菌WXZ2-1添加到羊奶中,和它的物理化学性质,抗氧化活性,风味物质,和代谢组学进行了分析。研究发现,在羊乳发酵中掺入发酵乳杆菌WXZ2-1显著改善了羊乳的质构特性,抗氧化能力,和发酵羊奶的味道。这些发现强调了发酵乳杆菌WXZ2-1作为一种有价值的益生菌菌株的潜力,用于增强发酵羊奶的功能和可取性,有助于开发具有改善健康益处和增强质量属性的新型功能食品。