Lactobacillus spp yog ib pawg ntawm cov kab mob gram-zoo uas feem ntau pom muaj nyob rau hauv tib neeg lub plab flora, nrog rau hauv cov khoom noj fermented xws li yogurt thiab kefir. Lub genus Lactobacillus suav nrog ntau dua 180 hom sib txawv, txhua tus muaj cov yam ntxwv tshwj xeeb thiab kev siv. Kab lus no muab cov ntsiab lus ntawm lactobacillus spp, nws cov kev siv, thiab nws cov yam ntxwv.
Yam ntxwv
Lactobacillus spp yog cov kab mob gram-zoo, uas txhais tau hais tias nws muaj cov phab ntsa tuab ua los ntawm peptidoglycan. Nws kuj yog non-sporing forming thiab tsis-motile, txhais tau tias nws tsis muaj peev xwm txav ntawm nws tus kheej. Lactobacillus spp yog cov kab mob acid-tiv taus, uas txhais tau hais tias nws muaj peev xwm ciaj sia nyob rau hauv acidic ib puag ncig. Cov yam ntxwv no yog vim li cas nws feem ntau siv rau hauv kev tsim cov khoom noj fermented, vim nws muaj peev xwm ciaj sia nyob rau hauv qhov qis pH ib puag ncig tsim thaum lub sij hawm fermentation.
Lactobacillus spp kuj paub txog nws lub peev xwm los tsim lactic acid. Qhov no yog tus yam ntxwv tseem ceeb uas ua rau nws zoo tagnrho rau kev siv hauv kev lag luam zaub mov. Lactic acid pab khaws cov zaub mov los ntawm kev txo nws cov pH thiab inhibiting kev loj hlob ntawm cov kab mob phem.
Lactobacillus spp hom muaj:
Lactobacillus plantarum (HH-LP56), 500b cfu/g,(CCTCC M2019497)
Lactobacillus plantarum (HH-LP78), 500b cfu/g, (CCTCC M2021723)
Lactobacillus reuteri (PB-LR09), 200b cfu/g,(CCTCC M2018888)
Lactobacillus casei (PB-LC39),500b cfu/g,(CCTCC M2018886)
Lactobacillus rhamnosus (PB-LR76),500b cfu/g,(CCTCC M2018887)
Lactobacillus johnsonii(LBJ 456), 200b cfu/g (CCTCC M20191013)
Bacillus coagulans (PB-BC02), 100b cfu/g,(CCTCC M2018889)
Lactobacillus acidophilus (HH-LA26), 200b cfu/g
Lactobacillus paracasei (HH-LP58),500b cfu/g
Lactobacillus salivarius (HH-LS17), 100b cfu/g
Lactobacillus Bulgaricus (HH-LB57), 50b cfu/g
Lactobacillus fermentum (PB-LF39),100b cfu/g(CCTCC M2021724)
Lactobacillus gasseri HH-LG57, 200b cfu/g
Lactobacillus crispatus HH-LC323, 100b cfu/g(CCTCC M2021722)
Lactobacillus helveticus(HH-LPH17), 100b cfu/g(CCTCC M2021725)
Lactobacillus brevis(HH-LBR02), 100b cfu/g
Daim ntawv thov
Lactobacillus spp muaj ntau yam kev siv hauv ntau yam lag luam, suav nrog zaub mov, tshuaj, thiab kev ua liaj ua teb. Ib qho kev paub zoo tshaj plaws ntawm lactobacillus spp yog nyob rau hauv kev tsim cov probiotics. Probiotics yog cov tshuaj uas muaj cov kab mob muaj sia uas muaj txiaj ntsig zoo rau tib neeg kev noj qab haus huv. Lactobacillus spp yog ib qho tseem ceeb ntawm ntau yam probiotics, vim nws pab txhawb lub plab microbiome.
Lactobacillus spp kuj tseem siv tau hauv kev lag luam khoom noj, tshwj xeeb tshaj yog hauv kev tsim cov khoom noj fermented. Cov kab mob no tsim cov lactic acid thaum lub sij hawm fermentation, uas yuav pab khaws cov zaub mov thiab muab nws ib tug tangy tsw. Cov zaub mov uas feem ntau fermented siv lactobacillus spp muaj xws li sauerkraut, kimchi, thiab cij sourdough.
Hauv kev lag luam kws tshuaj, lactobacillus spp yog siv los tsim ntau yam tshuaj thiab tshuaj ntxiv. Piv txwv li, lactobacillus spp tau pom tias muaj cov tshuaj tiv thaiv kab mob thiab tuaj yeem siv los kho cov mob xws li mob plab plob tsis so tswj (IBS) thiab mob plab hnyuv (IBD).
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