The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y

被引：0

作者：

Guo, Xing ^{[1
]}

He, Yining ^{[2
]}

Cheng, Yifan ^{[1
]}

Liang, Jingyimei ^{[1
,3
]}

Xu, Pandi ^{[1
]}

He, Wenwen ^{[1
]}

Che, Jiayin ^{[1
]}

Men, Jiexing ^{[1
]}

Yuan, Yahong ^{[1
]}

Yue, Tianli ^{[1
]}

机构：

[1] Northwest Univ, Coll Food Sci & Technol, Xian 710069, Shaanxi, Peoples R China

[2] Massey Univ, Sch Food & Adv Technol, Palmerston North 4442, New Zealand

[3] Univ Vigo, Coll Analyt Chem & Food Sci, Vigo 36310, Spain

来源：

FOOD & FUNCTION | 2024年 / 15卷 / 09期

关键词：

PURIFICATION; AGENT;

D O I：

10.1039/d4fo00112e

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This study utilized high-throughput sequencing and SEM observation to elucidate the microbial composition of a Tibetan herder's homemade kefir grain named TKG-Y. Subsequently, S. warneri KYS-164 was isolated from TKG-Y, which can produce mixed protein substances with antibacterial activity, namely bacteriocin-like inhibitory substances (BLIS). BLIS can significantly reduce the growth rate of Escherichia coli 366-a, Staphylococcus aureus CICC 10384 and mixed strains at low concentrations (1 x MIC). The presence of the warnericin-centered gene cluster in KYS-164 may explain the antibacterial properties of the BLIS. Pepsin and an acidic environment can reduce the number of colonies of KYS-164 by 2.5 Log10 CFU mL-1 within 1 h, and reduce the antibacterial activity of BLIS by 21.48%. S. warneri KYS-164 showed no antibiotic resistance and biological toxicity after 80 subcultures, while BLIS produced by 40 generations of the strain retained their inhibitory efficacy against pathogenic bacteria. After 48-hour fermentation of milk with KYS-164, volatile compounds such as aldehydes, phenols, esters, and alcohols, giving it a floral, fruity, milky, oily, and nutty aroma, were released, enriching the sensory characteristics of dairy products. This study not only revealed the bacterial colony composition information of home-made kefir grain TKG-Y but also discovered and proved that S. warneri KYS-164 has the potential to inhibit bacteria and ferment dairy products. This will provide a basis for subsequent applied research on KYS-164.

引用

页码：5026 / 5040

页数：15