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Tóm tắt
Trong công trình này, chúng tôi đã tiến hành khảo sát tiềm năng probitic của 5 chủng Lactobacillus pentosus (ký hiệu là M1, M2, M3, M4, M5). Kết quả khảo sát cho thấy, cả 5 chủng đều có khả năng chịu acid cao, ở pH 2,5 sau 4 giờ có tỷ lệ sống sót rất cao từ 81,73% đến 106,57%. Khả năng tự kết dính cao nhất là chủng L. pentosus M2 (99,24%), thấp nhất là chủng L. pentosus M3 (15,83%). Khả năng đồng kết dính và bám dính với dung môi của các chủng ở mức độ trung bình, trong đó chủng L. pentosus M2 có khả năng đồng kết dính với Staphylococcus aureus và Salmonella typhymurium cao hơn (17,14% và 23,70%) so với các chủng còn lại. Đa số các chủng có khả năng chịu pepsin, muối mật và dịch tuỵ rất cao. Tỷ lệ sống sót của các chủng L. pentosus trong môi trường pepsin dao động từ 86,40% - 95,57%, cao nhất là L. pentosus M2 (95,57%) và thấp nhất L. pentosus M3 (86,40%). Tỷ lệ sống sót trong điều kiện muối mật và dịch tuỵ của các chủng L. pentosus (M1, M2, M3, M4, M5) lần lượt là 95,83%, 96,54%, 90,90%, 93,59% và 87,40%.
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Cách trích dẫn
Trần Thanh Quỳnh Anh, Đỗ Thị Bích Thuỷ, & Nguyễn Thị Vân Anh. (2025). Một số tính chất về tiềm năng probiotic của các chủng Lactobacillus pentosus. Tạp Chí điện tử Khoa học Và công nghệ nông nghiệp, 9(1), 4752–4762. https://doi.org/10.46826/huaf-jasat.v9n1y2025.1216
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THỰC PHẨM - KỸ THUẬT - CÔNG NGHỆ
Bản quyền @ 2017-2025 bởi Tạp chí điện tử Khoa học và công nghệ nông nghiệp
Tài liệu tham khảo
Barigela, A., & Bhukya, B. (2021). Probiotic Pediococcus acidilactici strain from tomato pickle displays anti-cancer activity and alleviates gut inflammation in-vitro. 3 Biotech, 11(1), 1–11.
Bhagat, D., Raina, N., Kumar, A., Katoch, M., Khajuria, Y., Slathia, P. S., & Sharma, P. (2020). Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei. Scientific Reports, 10(1), 1–11.
Cotter, P. D., Hill, C., & Ross, R. P. (2005). Food microbiology: Bacteriocins: Developing innate immunity for food. Nature Reviews Microbiology, 3(10), 777–788.
De Souza, B. M. S., Borgonovi, T. F., Casarotti, S. N., Todorov, S. D., & Penna, A. L. B. (2019). Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic potential, safety, acidifying kinetic parameters and viability under gastrointestinal tract conditions. Probiotics and Antimicrobial Proteins, 11(2), 382–396.
Dlamini, Z. C., Langa, R. L. S., Aiyegoro, O. A., & Okoh, A. I. (2019). Safety evaluation and colonisation abilities of four lactic acid bacteria as future probiotics. Probiotics and Antimicrobial Proteins, 11(2), 397–402.
Dogra, Tanvi, Mehra, Rahul, Kumar, Harish, Thakur, & Meenu. (2021). Probiotic potential of lactic acid bacteria isolated from traditional fermented food “Maleda” of northern indian state. Annals. Food Science and Technology, 22(1).
EL-Sayed, A. I. M., El-Borai, A. M., Akl, S. H., EL-Aassar, S. A., & Abdel-Latif, M. S. (2022). Identification of Lactobacillus strains from human mother milk and cottage cheese revealed potential probiotic properties with enzymatic activity. Scientific Reports, 12(1).
Escobar-Sánchez, M., Carrasco-Navarro, U., Juárez-Castelán, C., Lozano-Aguirre Beltrán, L., Pérez-Chabela, M. L., & Ponce-Alquicira, E. (2023). Probiotic properties and proteomic analysis of Pediococcus pentosaceus 1101. Foods, 12(1), 1–22.
Fernandez-Pacheco, P., Arévalo-Villena, M., Bevilacqua, A., Corbo, M. R., & Briones Pérez, A. (2018). Probiotic characteristics in Saccharomyces cerevisiae strains: Properties for application in food industries. LWT, 97, 332–340.
Gandomi, H., Farhangfar, A., Basti, A. A., Misaghi, A., & Noori, N. (2019). Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese. Food & Health Journal, 2(1), 1–5.
Grujović, M., Mladenović, K. G., Nikodijević, D. D., & Čomić, L. R. (2019). Autochthonous lactic acid bacteria—presentation of potential probiotics application. Biotechnology Letters, 41(11), 1319–1331.
Kabore, D., Sawadogo-Lingani, H., H.Dicko, M., Diawara, B., & Jakobsen, M. (2012). Acid resistance, bile tolerance and antimicrobial properties of dominant lactic acid bacteria isolated from traditional “maari” baobab seeds fermented condiment. African Journal of Biotechnology, 11(5), 1197–1206.
Kwun, S. Y., Bae, Y. W., Yoon, J. A., Park, E. H., & Kim, M. D. (2020). Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity. Food Science and Biotechnology, 29(8), 1125–1130.
Lebeer, S., Vanderleyden, J., & De Keersmaecker, S. C. J. (2010). Host interactions of probiotic bacterial surface molecules: Comparison with commensals and pathogens. Nature Reviews Microbiology, 8(3), 171–184.
Li, M., Wang, Y., Cui, H., Li, Y., Sun, Y., & Qiu, H. (2020). Characterization of lactic acid bacteria isolated from the gastrointestinal tract of a wild boar as potential probiotics. Frontiers in Veterinary 7, 1–10.
Markowiak, Paulina, and Katarzyna Ślizewska. (2017). “Effects of Probiotics, Prebiotics, and Synbiotics on Human Health.” Nutrients 9.
Masood, M. I., Qadir, M. I., Shirazi, J. H., & Khan, I. U. (2011). Beneficial effects of lactic acid bacteria on human beings. Critical Reviews in Microbiology, 37(1), 91–98.
Mozzi, R. R., Raya, G. M. Vignolo, Safety of Lactic Acid Bacteria, Charles M. A. P. (2010). Biotechnology of lactic acid bacteria: Novel Applications, Blackwell Publishing. USA, 393.
Mulaw, G., Sisay Tessema, T., Muleta, D., & Tesfaye, A. (2019). In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products. International Journal of Microbiology, 1-11
Nithya, A., Misra, S., Panigrahi, C., & Genu, C. (2023). Probiotic potential of fermented foods and their role in non-communicable diseases management : An understanding through recent clinical evidences. Food Chemistry Advances, 3(June 2022), 100381.
Oh, A., Daliri, E. B. M., & Oh, D. H. (2018). Screening for potential probiotic bacteria from Korean fermented soybean paste: In vitro and Caenorhabditis elegans model testing. LWT - Food Science and Technology, 88(August 2017), 132–138.
Riaz Rajoka, M. S., Mehwish, H. M., Siddiq, M., Haobin, Z., Zhu, J., Yan, L., Shao, D., Xu, X., & Shi, J. (2017). Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk. Lwt, 84, 271–280.
Sanchart, C., Watthanasakphuban, N., Boonseng, O., Nguyen, T. H., Haltrich, D., & Maneerat, S. (2018). Tuna condensate as a promising low-cost substrate for glutamic acid and GABA formation using Candida rugosa and Lactobacillus futsaii. Process Biochemistry, 70(January), 29–35.
Srinivash, M., Krishnamoorthi, R., Mahalingam, P. U., Malaikozhundan, B., & Keerthivasan, M. (2023). Probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from homemade fermented food products. Journal of Agriculture and Food Research, 11(October 2022), 100517.
Yan, J., Huang, Y., Gao, Z., Zhang, Z., Gu, Q., & Li, P. (2023). Probiotic potential of Lactiplantibacillus plantarum ZFM4 isolated from pickles and its effects on human intestinal microecology. Lwt, 184(18), 114954.
Zawistowska-Rojek, A., Kośmider, A., Stępień, K., & Tyski, S. (2022). Adhesion and aggregation properties of Lactobacillaceae strains as protection ways against enteropathogenic bacteria. Archives of Microbiology, 204(5), 1–13.
Bhagat, D., Raina, N., Kumar, A., Katoch, M., Khajuria, Y., Slathia, P. S., & Sharma, P. (2020). Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei. Scientific Reports, 10(1), 1–11.
Cotter, P. D., Hill, C., & Ross, R. P. (2005). Food microbiology: Bacteriocins: Developing innate immunity for food. Nature Reviews Microbiology, 3(10), 777–788.
De Souza, B. M. S., Borgonovi, T. F., Casarotti, S. N., Todorov, S. D., & Penna, A. L. B. (2019). Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic potential, safety, acidifying kinetic parameters and viability under gastrointestinal tract conditions. Probiotics and Antimicrobial Proteins, 11(2), 382–396.
Dlamini, Z. C., Langa, R. L. S., Aiyegoro, O. A., & Okoh, A. I. (2019). Safety evaluation and colonisation abilities of four lactic acid bacteria as future probiotics. Probiotics and Antimicrobial Proteins, 11(2), 397–402.
Dogra, Tanvi, Mehra, Rahul, Kumar, Harish, Thakur, & Meenu. (2021). Probiotic potential of lactic acid bacteria isolated from traditional fermented food “Maleda” of northern indian state. Annals. Food Science and Technology, 22(1).
EL-Sayed, A. I. M., El-Borai, A. M., Akl, S. H., EL-Aassar, S. A., & Abdel-Latif, M. S. (2022). Identification of Lactobacillus strains from human mother milk and cottage cheese revealed potential probiotic properties with enzymatic activity. Scientific Reports, 12(1).
Escobar-Sánchez, M., Carrasco-Navarro, U., Juárez-Castelán, C., Lozano-Aguirre Beltrán, L., Pérez-Chabela, M. L., & Ponce-Alquicira, E. (2023). Probiotic properties and proteomic analysis of Pediococcus pentosaceus 1101. Foods, 12(1), 1–22.
Fernandez-Pacheco, P., Arévalo-Villena, M., Bevilacqua, A., Corbo, M. R., & Briones Pérez, A. (2018). Probiotic characteristics in Saccharomyces cerevisiae strains: Properties for application in food industries. LWT, 97, 332–340.
Gandomi, H., Farhangfar, A., Basti, A. A., Misaghi, A., & Noori, N. (2019). Auto and co-aggregation, hydrophobicity and adhesion properties of Lactobacillus plantarum strains isolated from Siahmazgi traditional cheese. Food & Health Journal, 2(1), 1–5.
Grujović, M., Mladenović, K. G., Nikodijević, D. D., & Čomić, L. R. (2019). Autochthonous lactic acid bacteria—presentation of potential probiotics application. Biotechnology Letters, 41(11), 1319–1331.
Kabore, D., Sawadogo-Lingani, H., H.Dicko, M., Diawara, B., & Jakobsen, M. (2012). Acid resistance, bile tolerance and antimicrobial properties of dominant lactic acid bacteria isolated from traditional “maari” baobab seeds fermented condiment. African Journal of Biotechnology, 11(5), 1197–1206.
Kwun, S. Y., Bae, Y. W., Yoon, J. A., Park, E. H., & Kim, M. D. (2020). Isolation of acid tolerant lactic acid bacteria and evaluation of α-glucosidase inhibitory activity. Food Science and Biotechnology, 29(8), 1125–1130.
Lebeer, S., Vanderleyden, J., & De Keersmaecker, S. C. J. (2010). Host interactions of probiotic bacterial surface molecules: Comparison with commensals and pathogens. Nature Reviews Microbiology, 8(3), 171–184.
Li, M., Wang, Y., Cui, H., Li, Y., Sun, Y., & Qiu, H. (2020). Characterization of lactic acid bacteria isolated from the gastrointestinal tract of a wild boar as potential probiotics. Frontiers in Veterinary 7, 1–10.
Markowiak, Paulina, and Katarzyna Ślizewska. (2017). “Effects of Probiotics, Prebiotics, and Synbiotics on Human Health.” Nutrients 9.
Masood, M. I., Qadir, M. I., Shirazi, J. H., & Khan, I. U. (2011). Beneficial effects of lactic acid bacteria on human beings. Critical Reviews in Microbiology, 37(1), 91–98.
Mozzi, R. R., Raya, G. M. Vignolo, Safety of Lactic Acid Bacteria, Charles M. A. P. (2010). Biotechnology of lactic acid bacteria: Novel Applications, Blackwell Publishing. USA, 393.
Mulaw, G., Sisay Tessema, T., Muleta, D., & Tesfaye, A. (2019). In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products. International Journal of Microbiology, 1-11
Nithya, A., Misra, S., Panigrahi, C., & Genu, C. (2023). Probiotic potential of fermented foods and their role in non-communicable diseases management : An understanding through recent clinical evidences. Food Chemistry Advances, 3(June 2022), 100381.
Oh, A., Daliri, E. B. M., & Oh, D. H. (2018). Screening for potential probiotic bacteria from Korean fermented soybean paste: In vitro and Caenorhabditis elegans model testing. LWT - Food Science and Technology, 88(August 2017), 132–138.
Riaz Rajoka, M. S., Mehwish, H. M., Siddiq, M., Haobin, Z., Zhu, J., Yan, L., Shao, D., Xu, X., & Shi, J. (2017). Identification, characterization, and probiotic potential of Lactobacillus rhamnosus isolated from human milk. Lwt, 84, 271–280.
Sanchart, C., Watthanasakphuban, N., Boonseng, O., Nguyen, T. H., Haltrich, D., & Maneerat, S. (2018). Tuna condensate as a promising low-cost substrate for glutamic acid and GABA formation using Candida rugosa and Lactobacillus futsaii. Process Biochemistry, 70(January), 29–35.
Srinivash, M., Krishnamoorthi, R., Mahalingam, P. U., Malaikozhundan, B., & Keerthivasan, M. (2023). Probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from homemade fermented food products. Journal of Agriculture and Food Research, 11(October 2022), 100517.
Yan, J., Huang, Y., Gao, Z., Zhang, Z., Gu, Q., & Li, P. (2023). Probiotic potential of Lactiplantibacillus plantarum ZFM4 isolated from pickles and its effects on human intestinal microecology. Lwt, 184(18), 114954.
Zawistowska-Rojek, A., Kośmider, A., Stępień, K., & Tyski, S. (2022). Adhesion and aggregation properties of Lactobacillaceae strains as protection ways against enteropathogenic bacteria. Archives of Microbiology, 204(5), 1–13.