| 西藏牦牛粪和乳源中益生菌的筛选与鉴定 |
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| 引用本文： | 王帅静,李啸,刘玲彦,谈亚丽,肖泽涛,王庆宇,裴宇鹏,冯雪娜.西藏牦牛粪和乳源中益生菌的筛选与鉴定[J].中国酿造,2021,40(7):43. |
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| 作者姓名： | 王帅静 李啸 刘玲彦 谈亚丽 肖泽涛 王庆宇 裴宇鹏 冯雪娜 |
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| 作者单位： | （1.三峡大学 生物制药学院 中国轻工业酵母功能重点实验室，湖北 宜昌 443002；2.安琪酵母股份有限公司 湖北省酵母功能重点实验室，湖北 宜昌 443003；3.安琪生物集团有限公司 湖北省酵母功能重点实验室，湖北 宜昌 443003） |
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| 基金项目： | 宜昌市科技专项（A16-101） |
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| 摘 要： | 采用钙透明圈法从西藏地区牦牛粪和乳源中分离、筛选益生菌，通过形态观察及分子生物学技术进行菌种鉴定，并对其生长特性、产酸能力、耐胆盐、酸、人工胃液能力及抑制大肠杆菌能力进行分析。结果表明，共分离、筛选出25株乳酸菌，经鉴定7株为益生菌，分别为1株植物乳杆菌（Lactobacillus plantarum），2株鼠李糖乳杆菌（Lactobacillus rhamnosus）和4株副干酪乳杆菌（Lactobacillus paracaseium）。其中植物乳杆菌B2具有良好的生长优势、产酸能力（发酵终pH值在4左右）、耐酸（pH值为4）、耐胆盐（0.6%）、耐人工胃液能力（存活率为57.4%），且抑制大肠杆菌效果较好（抑菌圈直径为22.0 mm）。
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| 关 键 词： | 益生菌 筛选 鉴定 生长特性 耐受性 抑菌性能 |
Screening and identification of probiotics from yak dung and milk in Tibet |
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| WANG Shuaijing,LI Xiao,LIU Lingyan,TAN Yali,XIAO Zetao,WANG Qingyu,PEI Yupeng,FENG Xuena.Screening and identification of probiotics from yak dung and milk in Tibet[J].China Brewing,2021,40(7):43. |
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| Authors: | WANG Shuaijing LI Xiao LIU Lingyan TAN Yali XIAO Zetao WANG Qingyu PEI Yupeng FENG Xuena |
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| Affiliation: | (1.China Light Industry Key Laboratory of Yeast Function, College of Biological & Pharmaceutical Sciences, China Three Gorges University, Yichang 443002, China; 2.Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang 443003, China; 3.Hubei Provincial Key Laboratory of Yeast Function, Angel Biological Group Co., Ltd., Yichang 443003, China) |
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| Abstract: | Probiotics were isolated and screened from yak dung and milk in Tibet by calcium transparent circle method, and identified through morphological observation and molecular biology techniques. Their growth characteristics, acid production capacity, bile salt, acid, artificial gastric juice resistance and inhibit ability to Escherichia coli were analyzed. The results showed that a total of 25 strains of lactic acid bacteria were isolated and screened, among them, 7 strains were identified as probiotics, which were 1 strain of Lactobacillus plantarum, 2 strain of Lactobacillus rhamnosus and 4 strains of Lactobacillus paracaseium. Among them, L. plantarum B2 had good growth advantages, acid production capacity (the final pH value of fermentation was about 4), acid resistance (pH 4), bile salt resistance (0.6%), artificial gastric juice resistance (survival rate 57.4%), and inhibitory effect on E. coli (inhibition zone diameter 22.0 mm). |
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| Keywords: | probiotics screening identification growth characteristic tolerance antibacterial activity |
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