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Screening of strains with potential hypoglycemic effect and its application in fermented garlic production

Systems Microbiology and Biomanufacturing 2023年第4期3卷 602-614页

作者： Miao Ye Chunfeng Liu Shanshan Chen Chengtuo Niu Jinjing Wang Feiyun Zheng Xin Xu Qi Li Key Laboratory of Industrial Biotechnology of Ministry of Education School of BiotechnologyJiangnan UniversityWuxi 214122People’s Republic of China

Microbial fermentation could produce many active substances in green and pollution-free *** recent years,studies on the hypoglycemic ability of microorganisms had become a trending topic in the prevention and treatment of *** is a food containing a variety of biologically active substances and physiological functions,but it is not accepted by the general public because of its strong pungent *** our study,the microorganisms with potential hypoglycemic effect were screened from strains resistant to garlic *** a result,41 strains of Bacillus,157 strains of lactic acid bacteria,and 23 strains of yeast with tolerance of garlic juice were screened from the selected 568 *** primary screening ofα-amylase inhibitor,it was found that 15 Bacillus and 9 lactic acid bacteria had highα-amylase inhibitory ***,afterα-glucosidase inhibitor re-screening,Pediococcus acidilactici Z1 with highα-amylase inhibitory activity andα-glucosidase inhibitory activity was screened *** results of fermented garlic showed that the inhibition rate ofα-amylase andα-glucosidase of garlic from different origins were significantly increased from 59.09 to 63.99%(p<0.01)and from 52.71 to 71.93%(p<0.01)after Z1 fermentation,*** improvement rates ofα-amylase andα-glucosidase were 107.69 to 287.32%,and 197.74 to 239.86%,*** a word,this study provides a theoretical and experimental basis for the development of new functional garlic products.

关键词： Strain screening potential hypoglycemic effect Pediococcus acidilactici Fermented garlic

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