This study was conducted to investigate the interactions and synergistic symbiosis among nine probiotics. The antagonistic tests of Lactobacillus delbruechii subsp. Bulgaricus, Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium bifidum, Lactobacillus casei, and Lactobacillus paracasei were carried out. Strains that had no antagonistic effects were mixed and fermented with 1% inoculation at a ratio of 1∶1. It was found that about 1/3 of the probiotics had antagonistic effects. However, S. thermophilus was synergistic with L. delbruechii subsp. Bulgaricus, L. acidophilus, and L. casei. Additionally, L. casei had synergistic interactions with L. acidophilus. Because Lactobacillus had strong ability to decompose proteins, it could produce a variety of amino acids to stimulate the growth of S. thermophilus. S. thermophilus could rapidly metabolize and produce lactic acid, formic acid, and CO2, etc. to promote the growth of Lactobacillus. This study provides a theoretical basis for developing probiotic mixed fermentation as well as for microbial preparations.
LIU Xueyun
,
YU Xin
,
HE Jiamin
,
GUO Jing
,
WANG Ping
,
WANG Zhongfen
. Interactions between nine probiotics and mechanisms of cooperative symbiosis[J]. Food and Fermentation Industries, 2019
, 45(13)
: 65
-70
.
DOI: 10.13995/j.cnki.11-1802/ts.019868
[1] DIOP L, GUILLOU S, DURAND H. Probiotic food supplement reduces stress-induced gastrointestinal symptoms in volunteers: a double-blind, placebo-controlled, randomized trial[J]. Nutrition Research, 2008,28(1):1-5.
[2] 邱宏端, 林娟,宋智晶,等. 植物多糖的提取及对双歧杆菌的增殖作用[J]. 农业工程学报, 2002(2):96-100.
[3] 武万强,王琳琳,赵建新,等.植物乳杆菌生理特性及益生功能研究进展[J].食品与发酵工业,2019,45(1):1-13.
[4] SHAH N P. Probiotic bacteria: selective enumeration and survival in dairy foods[J]. Journal of Dairy Science, 2000,83(4):894-907.
[5] MOAYEDNIA N, EHSANI M R, EMAMDJOMEH Z, et al. Effect of refrigerated storage time on the viability of probiotic bacteria in fermented probiotic milk drinks.[J]. International Journal of Dairy Technology, 2010,62(2):204-208.
[6] LI D, SEYMOUR R B, PITTS K F, et al. Incorporation of functional ingredients into foods[J]. Trends in Food Science & Technology, 2009,20(9):388-395.
[7] 李凭,李彤,高莹莹,等.葡萄汁酵母和植物乳杆菌混合发酵对葡萄酒发酵的影响[J].食品与发酵工业,2019,45(3):138-142.
[8] 王玉燕, 满兆红,都启晶,等. 益生菌混合发酵高产工艺优化的研究[J]. 食品科技, 2016(6):21-26.
[9] HERICH R, RÉVAJOVÁ V M, BOMBA A, et al. The effect of Lactobacillus paracasei and Raftilose P95 upon the non-specific immune response of piglets[J]. Food & Agricultural Immunology, 2002,14(3):171-179.
[10] 吴燕利, 祁克宗,涂健,等. 乳杆菌源抗菌肽的代谢条件优化及其特性研究[J]. 食品工业科技, 2014,35(21):140-145.
[11] 胡榴榴.干酪乳杆菌高密度培养及干燥工艺的研究[D]. 扬州:扬州大学, 2014.
[12] HASHEM E, KEREN J, THOMAS T, et al. Impedimetric detection of pathogenic gram-positive bacteria using an antimicrobial peptide from class IIa bacteriocins[J]. Analytical Chemistry, 2014,86(3):1 693-1 700.
[13] 傅宇翔, 范亚苇,陶林,等. 发酵豆渣中低聚糖对益生菌增殖的研究[J]. 食品工业科技, 2017(14):147-150;155.
[14] 李长久, 王军,杨雨江,等. 猪阴道乳酸菌分离及益生功能评价[J]. 中国兽医学报, 2018, 38(1):100-103.
[15] 张刚. 乳酸细菌-基础、技术和应用[M]. 北京:化学工业出版社,2007: 311-319.
[16] 刘博,许毅,秦世尚,等.罗伊氏乳杆菌制剂的制备及性能评价[J]. 新疆大学学报(自然科学版), 2017, 34(1):54-60.
[17] 王彦伟. 产细菌素乳酸菌的筛选及其所产细菌素leucocin B-K7的研究[D].无锡:江南大学,2016.
[18] 刘海玉, 韩北忠,陈晶瑜,等. 乳酸菌发酵液中有机酸的毛细管电泳法分析[J]. 中国酿造, 2008(9):115-117.
[19] 宋雪梅, 张炎,张卫兵,等. 成熟温度对牦牛乳硬质干酪中乳酸菌自溶及氨肽酶活性的影响[J]. 食品与发酵工业, 2016, 42(5):38-43.
[20] PEREZ P F, DE ANTONI G L, AON M C. An enzymatic method for determination of formate production by Streptococcus thermophilus[J]. Journal of Dairy Science, 1990, 73(10):2 697-2 701.
[21] CRITTENDEN R G, MARTINEZ N R, PLAYNE M J. Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria[J]. International Journal of Food Microbiology, 2003, 80(3):217-222.
[22] SKRIVER A, STENBY E, FOLKENBERG D M, et al. Tools in the development of future starter cultures for fermented milk[C]. Fermented milk: Proceedings of the IDF Seminar on Aroma and Texture of Fermented Milk Held in Kolding, Denmark, June, 2003.
[23] 刘晓, 姜竹茂,余志坚,等. 干酪乳杆菌与嗜热链球菌组合发酵羊奶饮料的加工工艺[J]. 中国乳品工业, 2016(8):61-64.
[24] 徐爱才, 马成杰,华宝珍,等. 嗜热链球菌与不同乳杆菌组合在脱脂乳中的发酵特性[J]. 食品科学, 2013,34(15):158-161.
[25] 舒国伟, 陈合,王娟,等. 接种量对嗜酸乳杆菌和干酪乳杆菌发酵羊乳的影响[J]. 食品科技, 2013,38(11):49-52.
[26] LIU E, ZHENG H, SHI T, et al. Relationship between Lactobacillus bulgaricus and Streptococcus thermophilus under whey conditions: Focus on amino acid formation[J]. International Dairy Journal, 2016,56:141-150.
