酢辣椒中益生乳酸菌的筛选及其功能特性

为从酢辣椒筛选出具有益生特性的菌株,开发辣椒益生菌产品,本实验从地方特色发酵食品酢辣椒中分离得到16株乳酸菌,以产酸速度、耐人工胃液能力为指标进行初筛,通过生化实验和16S rDNA序列分析方法鉴定;并通过研究菌株对工艺逆境的耐受能力,表面疏水性和自聚合能力以及抑菌活性、抗氧化能力、降解亚硝盐能力和安全特性来评价乳酸菌的益生特性。结果表明:发酵乳杆菌17-1、发酵乳杆菌18-2和短乳杆菌L3-5能耐受0.4%苯酚、溶酶菌和热处理;具有较高的表面疏水性和自聚合能力;能产生具有广谱抑菌效果的细菌素来抑制病原菌的生长;菌株L3-5和17-1具有较高的抗氧化能力;3株菌都具有胆盐水解酶活性和产γ-氨基丁酸能力,并且都属于安全性菌株。综上所述,传统酢辣椒是分离益生乳酸菌新的天然来源,从中分离得到的发酵乳杆菌17-1、发酵乳杆菌18-2和短乳杆菌L3-5可以作为潜在的益生性菌株。

Screening and Functional Characteristics of Probiotics from Zuolajiao,a Traditional Fermented Hot Pepper Product

The present study was designed to screen 16 strains of lactic acid bacteria isolated from Zuolajiao for their probiotic potential for the development of functional foods. The acid production rates and resistance to artificial gastric juice of these isolates were comparatively evaluated. They were identified by biochemical tests and 16S rDNA sequence analysis. In addition, their probiotic properties were evaluated with respect to stress tolerance, surface hydrophobicity, auto-aggregation ability, antibacterial activity, antioxidant capacity, nitrite degradation ability and safety. Three potential probiotic strains, namely Lactobacillus fermentum 17-1 and 18-2 and Lactobacillus brevis L3-5 were found to be tolerant to 0.4% phenol, lysozyme and heat treatment and have high surface hydrophobicity and auto-aggregation ability. They could produce broad-spectrum bacteriocins against pathogenic bacteria. L3-5 and 17-1 had stronger antioxidant potential. All strains exhibited bile salt hydrolase activity and γ-aminobutyric acid producing ability and were safe. In conclusion, Zhalajiao is a new natural source of probiotics, and L. fermentum 17-1 and 18-2 and L. brevis L3-5 can be used as potential probiotic strains.