Characterization and Functional Properties of Lactobacilli Isolated from Kefir Grains

被引：5

作者：

Begunova, A., V ^{[1
]}

Savinova, O. S. ^{[2
]}

Moiseenko, K., V ^{[2
]}

Glazunova, O. A. ^{[2
]}

Rozhkova, I., V ^{[1
]}

Fedorova, T., V ^{[2
]}

机构：

[1] All Russian Res Inst Dairy Ind, Moscow 115093, Russia

[2] Russian Acad Sci, Biotechnol Res Ctr, Bach Inst Biochem, Moscow 119071, Russia

来源：

APPLIED BIOCHEMISTRY AND MICROBIOLOGY | 2021年 / 57卷 / 04期

基金：

俄罗斯基础研究基金会; 新加坡国家研究基金会;

关键词：

kefir grains; lactobacilli; enzymatic profile; proteolytic activity; antioxidant activity; ACE-inhibitory activity; LACTIC-ACID BACTERIA; ANTIBIOTIC-RESISTANCE; NEISSERIA-GONORRHOEAE; MILK WHEY; GENES; IDENTIFICATION; ENTEROCOCCI; UPDATE; FOODS; SPP;

D O I：

10.1134/S0003683821040037

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

As a natural, symbiotic consortium of bacteria and yeasts, kefir grains provide a unique source of new probiotic microorganisms. In this work, three new isolates of lactobacilli, Lactobacillus helveticus and two strains of Lacticaseibacillus paracasei, were isolated from kefir grains originating from the North Caucasus region of Russia, and they were identified with biochemical and genetic methods. The enzyme-activity profiles were described for all strains, and the antimicrobial resistance and genetic determinants of antibiotic resistance were screened. During fermentation of cow's milk, all three strains showed lower acid-forming activity but comparable proteolytic, antioxidant, and hypotensive activities in comparison with kefir starter culture.

引用

页码：458 / 467

页数：10

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