首页> 美国卫生研究院文献>Food Science Nutrition >Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria
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Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria

机译:在尼日利亚西南部的油棕(Elaeis guineensis)和毛ra(Raphia regalis)汁液中筛选产胶的乳酸菌

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摘要

Lactic acid bacteria have wide applications in food processing. Lactic acid bacteria produced exopolysaccharides (EPS) which could be used as possible replacer for commercial stabilizer and thickeners produced by nonfood grade bacteria. Seventy‐two samples of Oil and Raphia palm sap were collected in eighteen locations across South‐Western Nigeria and screened for exopolysaccharide production in 6% sucrose agar using streaked plate method. Four hundred EPS‐producing bacteria (EPB) isolated were clustered based on morphological characteristics into two broad groups and preliminary screened for EPS‐producing capacity. Twenty representative of EPB were selected from the broad groups for tentative identification by API 50CHL and 10 high yielding EPB were selected for large‐scale EPS production. Each strain was inoculated into 6% sucrose broth with 3% (v/v) preculture grown overnight in a 1.5 ml flask and incubated at 37°C for 72 hr. The EPSs were purified and freeze‐dried prior to quantification of yields. EPS‐producing bacteria were identified as Leuconostoc lactis, Lactobacillus fermentum, Lactobacillus delbrueckii ssp. lactis, L. delbrueckii ssp. delbrueckii, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus crispatus, and Leuconostoc mesenteroides ssp. mesenteroides/dextranicum. EPS yield ranged from 132–810.75 mg/L and EPS‐producing potential of lactic acid bacteria (LAB) strains ranged; 36% (132–245 mg/L), 36% (250–460 mg/L), and 28% (461–820 mg/L). L. plantarum had the highest EPS yield of 810.75 mg/L whereas L. crispatus had the least yield 242.5 mg/L. These results suggest that majority of LAB in palm wine saps are gum‐producing bacteria. Leuconostoc and Lactobacillus were the most abundant style="fixed-case">LAB found in this study while L. plantarum could have applications as potential starter cultures for the production of exopolysaccharides ( style="fixed-case">EPS) at industrial level.
机译:乳酸菌在食品加工中具有广泛的应用。乳酸菌产生胞外多糖(EPS),可以用作非食品级细菌产生的商业稳定剂和增稠剂的替代品。在尼日利亚西南部的18个地点收集了72个油和and的棕榈树液样品,并采用条纹板法筛选了6%蔗糖琼脂中胞外多糖的产生。根据形态特征将分离出的400种EPS产生细菌(EPB)分为两个大类,并初步筛选EPS产生能力。从API 50CHL的初步鉴定中,选择了20个具有代表性的EPB,并选择了10个高产EPB用于大规模EPS生产。将每种菌株接种到6%的蔗糖肉汤中,并在1.5 ml烧瓶中过夜培养3%(v / v)的预培养物,然后在37°C下孵育72小时。将EPS纯化并冷冻干燥,然后定量产量。产生EPS的细菌被鉴定为乳酸隐球菌,发酵乳杆菌,德氏乳杆菌ssp。乳酸菌L.delbrueckii ssp。 delbrueckii,嗜酸乳杆菌,植物乳杆菌,crispatus乳杆菌和mesenteroides mesenteroides ssp。肠膜肠膜/葡聚糖。 EPS产量在132-810.75 mg / L之间,乳酸菌(LAB)菌株的EPS产生潜力也有所不同; 36%(132-245 mg / L),36%(250-460 mg / L)和28%(461-820 mg / L)。车前草的EPS产量最高,为810.75 mg / L,而cri草的EPS产量最低,为242.5 mg / L。这些结果表明棕榈酒汁中的大部分LAB是产胶的细菌。 Leuconostoc和乳杆菌是本研究中含量最高的 style =“ fixed-case”> LAB ,而植物乳杆菌可作为潜在的发酵剂用于生产胞外多糖( style =“ fixed-case”> case“> EPS )。

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