摘要
Lactic acid bacteria (LAB) are generally used for soymilk fermentation to improve its nutritional and health-related qualities. Twenty-five LAB strains isolated from soybeans and fermented dairy products (FDP) were screened for probiotic candidates. To obtain bacteria with probiotic properties and effective antioxidant activities for soymilk fermentation, their performance at pH (2.5–3.0) and bile salt (0.3–0.5 mg/100 mL) were evaluated, and two strains (Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001) were selected. Further, the obtained strains showed excellent gastrointestinal fluid resistance ability, cell adhesion susceptibility, β-glucosidase activity, and were sensitive to the various antibiotics. LAB both strains and fermented soymilk supernatant (FSMS) displayed a strong inhibitory effect on pathogenic strains. Nevertheless, when treated with catalase and proteases at pH 6.2, FSMS demonstrated a significant decrease of antibacterial activity. Finally, the antioxidant results indicated fermented soymilk (FSM) has stronger antioxidant activity than non-fermented soymilk (NFSM) by evaluating 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging activity, 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP). The results indicated that both LAB strains have excellent potential as probiotics and can have good application for soymilk fermentation products.
摘要译文
乳酸细菌（LAB）通常用于大豆发酵，以改善其营养和健康相关的品质。筛选从大豆和发酵乳制品（FDP）中分离出的二十五个实验室菌株，以筛选益生菌候选物。为了获得具有益生菌特性和有效抗氧化活性的细菌，评估了它们在pH（2.5-3.0）和胆汁盐（0.3-0.5 mg/100 mL）时的性能，并进行了两种菌株（lactobacillus plantarum plantarum ncu001563和链肽杆菌NCUSTHEPTOCUSNCU074744001）被选中。此外，获得的菌株显示出极好的胃肠道耐药能力，细胞粘附易感性，β-葡萄糖苷酶活性，并且对各种抗生素敏感。实验室菌株和发酵的豆浆上清液（FSM）对致病性菌株具有强大的抑制作用。然而，当用过氧化氢酶和pH 6.2的蛋白酶治疗时，FSMS显示出抗菌活性的显着降低。最后，抗氧化剂结果表明，通过评估1,1-二苯基-2-丙酰基氢羟基（DPPH）自由基（DPPH）清除活性，2,2'-氮杂酶 - 2,2'-氮杂酶 - （2,2'-氮杂脂（3'-氮杂）（2,2'-氮杂脂），通过评估1,1-二苯基-2-丙酰基氢羟基（DPPH）（2,2'-氮杂型），抗氧化活性更强。 - 乙基苯甲噻唑啉-6-磺酸盐）（ABTS）根部清除活性和铁还原抗氧化能力（FRAP）。结果表明，两种实验室菌株作为益生菌具有巨大的潜力，并且可以很好地应用于豆浆发酵产品。
Philippe Madjirebaye; Muyan Xiao; Bechir Mahamat; Shijin Xiong; ... Zhen Peng. In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk[J]. Food Bioscience, 2022,49