Selection and Identification of Fructophilic Lactic Acid Bacteria with some probiotic properties
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Abstract
In order to explore new probiotic sources, this study investigated the potential of fructose-loving lactic acid bacteria (FLAB) from bee wax. From 15 isolated bacterial strains, AG1.4 strain was identified as the most promising probiotic strain. AG1.4 was classified under the Lactiplantibacillus group with 100% similarity. This strain demonstrated a high adhesion ability to solvents, reaching 91.65%, and exhibited strong antibacterial activity against E. coli and S. aureus, with inhibition zones measuring 12.67 mm and 14.33 mm, respectively. Additionally, AG1.4 showed resistance to all three antibiotics: ampicillin (10 µg/mL), tetracycline (30 µg/mL), and ofloxacin (10 µg/mL), and it was the only strain capable of simultaneously degrading starch, protein, and cellulose. The ability to utilize fructose and the unique biological properties provided by strain AG1.4 open new avenues for the development of novel functional fermented products, diversifying probiotic sources, ensuring food safety, and enhancing the nutritional value for humans.
Tóm tắt
Nhằm tìm kiếm nguồn probiotic mới, nghiên cứu này đã được thực hiện với mục đích tuyển chọn được chủng vi khuẩn lactic ưa fructose (FLAB) tiềm năng từ sáp ong. Từ 15 chủng vi khuẩn phân lập đã xác định được chủng AG1.4 là chủng vi khuẩn probiotic tiềm năng nhất. AG1.4 được định danh thuộc nhóm Lactiplantibacillus với độ tương đồng 100%. Chủng vi khuẩn này thể hiện khả năng bám dính dung môi cao đạt 91,65%, hoạt tính kháng khuẩn mạnh chống lại vi khuẩn E. coli và S. aureus với đường kính vòng kháng khuẩn đạt lần lượt là 12,67 mm và 14,33 mm. Ngoài ra, AG1.4 còn có khả năng kháng cả ba loại kháng sinh ampicillin (10 µg/mL), tetracyclin (30 µg/mL) và ofloxacin (30 µg/mL), đây cũng là chủng duy nhất có khả năng phân giải đồng thời tinh bột, protein và cellulose. Khả năng sử dụng fructose và các đặc tính sinh học độc đáo được mang lại từ chủng AG1.4 sẽ mở ra hướng phát triển mới về các sản phẩm lên men chức năng mới, đa dạng hóa nguồn probiotic, góp phần đảm bảo an toàn của thực phẩm đồng thời nâng cao giá trị dinh dưỡng cho con người.
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