降胆固醇乳酸菌的筛选及其在内蒙古发酵香肠中的应用

通过对乳酸菌降胆固醇生物学特性及对发酵肉制品中胆固醇降解作用进行研究，结果表明，从内蒙古传统肉肠中分离筛选得到的8 株乳酸菌中，菌株X3-2B有较强的胆固醇降解能力。且在MRS培养基中添加3 g/L胆盐、20 g/L胆固醇和 20 g/L葡萄糖时菌株X3-2B的胆固醇降解能力最大，在不同培养基中发酵不同时间菌株X3-2B对胆固醇的降解能力显著高于标准菌株。在以菌株X3-2B为发酵剂的发酵香肠中，其胆固醇含量显著低于对照组。故菌株X3-2B可作为一株降胆固醇性能较好的肉制品发酵剂。

Screening of Lactobacillus with Cholesterol-Lowering Activity and Its Application in Inner Mongolian Fermented Sausages

The objective of this study was to test the cholesterol-lowering activity of lactic acid bacterial (LAB) strains in
traditional Inner Mongolian fermented sausages. Eight LAB strains isolated from fermented sausages were screened for their
cholesterol degradation ability using phthalic aldehyde colorimetric method. Strain X3-2B had the strongest ability to remove
cholesterol. The improved cholesterol removal ability was observed when MRS broth was supplemented with 3 g/L oxgall,
20 g/L cholesterol and 20 g/L glucose. Cholesterol removal rate by this strain was significantly higher than that by the
commercial strain L. plantarum in a variety of media and during different fermentation periods. The cholesterol content in
X3-2B fermented sausage was significantly lower than the control group (ranged from 88 to 63 mg/100 g). In conclusion, X3-2B
has the potential to degrade cholesterol and is useful as a starter culture for fermented sausages.