Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic aci...Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of <i>Lactobacillus spp.</i> and <i>Bifidobacterium spp</i>.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.展开更多
[Objectives]To explore the inhibitory effect of lactic acid bacteria(LAB)on the growth of Salmonella.[Methods]The inhibitory effect of lactic acid bacteria on Salmonella was investigated by Oxford cup agar diffusion t...[Objectives]To explore the inhibitory effect of lactic acid bacteria(LAB)on the growth of Salmonella.[Methods]The inhibitory effect of lactic acid bacteria on Salmonella was investigated by Oxford cup agar diffusion test from the aspects of lactic acid bacteria body,metabolites,pH,thermal stability and acid resistance.[Results]The growth of Salmonella was disturbed by the inhibition of lactic acid bacteria.The mechanism of inhibitory effect may be:simple low pH and lactic acid bacteria have no inhibitory effect on Salmonella;however,there are active substances in the metabolites of lactic acid bacteria,which have high thermal stability and a wide range of acid resistance,and are effective substances for inhibiting the growth of Salmonella.[Conclusions]This study is helpful for screening more natural preservative substances,reducing the contamination rate of Salmonella to food,and is expected to provide a theoretical basis for the preservation and preservation of food.展开更多
The evidence in this paper indicates that the alarming increase of common allergies can be reduced by the intake of particular “probiotics” or “paraprobiotics” along with food. This appears to build a consensus in...The evidence in this paper indicates that the alarming increase of common allergies can be reduced by the intake of particular “probiotics” or “paraprobiotics” along with food. This appears to build a consensus in the pharmaceutical and food communities about the role of probiotics in the prevention and treatments of common allergies. Food allergy is one of the common allergies, defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food. Improving the digestion of foods and maintaining a healthy gastrointestinal (GI) tract is certainly critical to controlling food allergens. Therefore, the association between a leaky gut or an impaired intestinal permeability and food-allergenic reactions is explained. Gluten has been found to be somehow a justification for protein allergy, and should, therefore, be avoided by people with celiac disease. In several, in vitro models, surface layer (S- layer) proteins of selective paraprobiotics have shown potential in alleviating food allergies and intestinal disorders. Notably, lactobacilli paraprobiotics have proven to be the immediate immunomodulators against common allergies and other diseases, including viral (flu, hepatitis C), bacterial (bronchitis), asthma, chronic fatigue, fibromyalgia, gastrointestinal distress, and autism disorders in humans.展开更多
本研究旨在了解新疆地区山羊原奶中乳酸菌的益生特性、加工特性和安全性,以期为开发功能性乳品奠定一定的基础。实验采用16S rRNA基因测序结合Rep-PCR指纹分型技术对分离出的乳酸菌菌株进行遗传差异分析,检测它们对酸和胆盐的耐受性并...本研究旨在了解新疆地区山羊原奶中乳酸菌的益生特性、加工特性和安全性,以期为开发功能性乳品奠定一定的基础。实验采用16S rRNA基因测序结合Rep-PCR指纹分型技术对分离出的乳酸菌菌株进行遗传差异分析,检测它们对酸和胆盐的耐受性并对耐受性较好的菌株进行模拟胃肠液耐受性、细胞表面特性(疏水性和自凝聚)、抗菌活性、工艺逆境耐受性(溶菌酶、热)及药敏试验,来评价菌株的体外益生特性和安全性,通过主成分分析筛选最优的益生菌株。研究从15份山羊乳样品中共分离得到23株乳酸菌,包括Leuconostoc mesenteroides(9株)、Lactiplantibacillus plantarum(6株)、Latilactobacillus curvatus(4株)、Enterococcus faecium(2株)、Enterococcus durans(2株)。基于对酸和胆盐耐受性进行初筛的结果表明,有7株菌具有较好的耐受性。其中,2株植物乳植物杆菌(L. plantarum SY43-10和L. plantarum SY43-4)的模拟胃液和肠液处理后活菌数均高于5 lg CFU/mL;24 h自凝集率大于27%、并具有良好疏水性;热和溶菌酶处理后的活菌数仍大于7 lg CFU/mL;药敏试验显示2株菌对氨苄西林和氯霉素表现敏感,对头孢西丁、红霉素和青霉素表现中度敏感或敏感。因此,菌株SY43-10和SY43-4可作为优良的益生菌株,通过体内实验进一步应用于发酵乳品和功能性产品。展开更多
为探讨水稻秸秆饲料化的可行性,以中粳水稻秸秆为青贮原料,研究了添加乳酸菌和米糠对水稻秸秆青贮料品质的影响。将新鲜稻草切碎后加入添加物,设乳酸菌组、米糠组、乳酸菌+米糠组,乳酸菌添加量为1 kg鲜稻草中加入0.02 g 1.6×105CF...为探讨水稻秸秆饲料化的可行性,以中粳水稻秸秆为青贮原料,研究了添加乳酸菌和米糠对水稻秸秆青贮料品质的影响。将新鲜稻草切碎后加入添加物,设乳酸菌组、米糠组、乳酸菌+米糠组,乳酸菌添加量为1 kg鲜稻草中加入0.02 g 1.6×105CFU/g乳酸菌制剂,米糠添加量为1 kg鲜稻草中加入100 g米糠,同时设对照组(无添加物)。原料装入聚乙烯袋青贮,45 d后开袋检测。结果表明,与对照相比,乳酸菌组稻草青贮料的可溶性碳水化合物含量、干物质回收率、乳酸含量和乳酸/乙酸值分别提高了60.63%、3.82%、134.78%和332.64%,挥发性脂肪酸含量、氨态氮/总氮值分别降低了53.74%、36.68%,且差异均达显著水平(P<0.05);米糠组稻草青贮料的可溶性碳水化合物含量、干物质回收率、乳酸含量和乳酸/乙酸值较对照组分别提高了31.06%、17.08%、157.10%和349.31%,挥发性脂肪酸含量、氨态氮/总氮值分别降低了44.90%、46.68%,且与对照差异均达显著水平(P<0.05)。乳酸菌+米糠组的青贮料发酵品质最佳,除酸性洗涤纤维含量与对照差异不显著(P>0.05)外,其他指标均显著优于对照(P<0.05)。pH与挥发性脂肪酸含量呈较强的正相关性,而与乳酸含量和氨态氮/总氮值呈较强的负相关性。综合各测定指标结果表明,同时添加乳酸菌和米糠能更好地改善稻草青贮料品质。展开更多
文摘Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of <i>Lactobacillus spp.</i> and <i>Bifidobacterium spp</i>.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.
基金Special Project of Inner Mongolia"Grassland Talents".
文摘[Objectives]To explore the inhibitory effect of lactic acid bacteria(LAB)on the growth of Salmonella.[Methods]The inhibitory effect of lactic acid bacteria on Salmonella was investigated by Oxford cup agar diffusion test from the aspects of lactic acid bacteria body,metabolites,pH,thermal stability and acid resistance.[Results]The growth of Salmonella was disturbed by the inhibition of lactic acid bacteria.The mechanism of inhibitory effect may be:simple low pH and lactic acid bacteria have no inhibitory effect on Salmonella;however,there are active substances in the metabolites of lactic acid bacteria,which have high thermal stability and a wide range of acid resistance,and are effective substances for inhibiting the growth of Salmonella.[Conclusions]This study is helpful for screening more natural preservative substances,reducing the contamination rate of Salmonella to food,and is expected to provide a theoretical basis for the preservation and preservation of food.
文摘The evidence in this paper indicates that the alarming increase of common allergies can be reduced by the intake of particular “probiotics” or “paraprobiotics” along with food. This appears to build a consensus in the pharmaceutical and food communities about the role of probiotics in the prevention and treatments of common allergies. Food allergy is one of the common allergies, defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food. Improving the digestion of foods and maintaining a healthy gastrointestinal (GI) tract is certainly critical to controlling food allergens. Therefore, the association between a leaky gut or an impaired intestinal permeability and food-allergenic reactions is explained. Gluten has been found to be somehow a justification for protein allergy, and should, therefore, be avoided by people with celiac disease. In several, in vitro models, surface layer (S- layer) proteins of selective paraprobiotics have shown potential in alleviating food allergies and intestinal disorders. Notably, lactobacilli paraprobiotics have proven to be the immediate immunomodulators against common allergies and other diseases, including viral (flu, hepatitis C), bacterial (bronchitis), asthma, chronic fatigue, fibromyalgia, gastrointestinal distress, and autism disorders in humans.
文摘本研究旨在了解新疆地区山羊原奶中乳酸菌的益生特性、加工特性和安全性,以期为开发功能性乳品奠定一定的基础。实验采用16S rRNA基因测序结合Rep-PCR指纹分型技术对分离出的乳酸菌菌株进行遗传差异分析,检测它们对酸和胆盐的耐受性并对耐受性较好的菌株进行模拟胃肠液耐受性、细胞表面特性(疏水性和自凝聚)、抗菌活性、工艺逆境耐受性(溶菌酶、热)及药敏试验,来评价菌株的体外益生特性和安全性,通过主成分分析筛选最优的益生菌株。研究从15份山羊乳样品中共分离得到23株乳酸菌,包括Leuconostoc mesenteroides(9株)、Lactiplantibacillus plantarum(6株)、Latilactobacillus curvatus(4株)、Enterococcus faecium(2株)、Enterococcus durans(2株)。基于对酸和胆盐耐受性进行初筛的结果表明,有7株菌具有较好的耐受性。其中,2株植物乳植物杆菌(L. plantarum SY43-10和L. plantarum SY43-4)的模拟胃液和肠液处理后活菌数均高于5 lg CFU/mL;24 h自凝集率大于27%、并具有良好疏水性;热和溶菌酶处理后的活菌数仍大于7 lg CFU/mL;药敏试验显示2株菌对氨苄西林和氯霉素表现敏感,对头孢西丁、红霉素和青霉素表现中度敏感或敏感。因此,菌株SY43-10和SY43-4可作为优良的益生菌株,通过体内实验进一步应用于发酵乳品和功能性产品。
