发酵酸肉中降胆固醇乳酸菌的筛选、鉴定及降胆固醇作用

采用不同培养基筛选发酵酸肉中降胆固醇乳酸菌，结果从发酵酸肉中分离出18 株降胆固醇乳酸菌，其中菌株SR10降胆固醇能力最强，胆固醇降低率达33.78%，对应降胆固醇的量为68.49 μg/mL。经对筛选菌株SR10进行形态学观察、理化指标鉴定及16S rRNA分子生物学鉴定，确认该乳酸菌为消化乳杆菌；并初步研究了该消化乳杆菌SR10的降胆固醇作用机理，发现SR10降胆固醇酶主要来源于胞内，胞内酶比活力是胞外酶的8.7 倍，在降胆固醇作用中胞内酶起主要作用。

Screening and Identification of Cholesterol-Lowering Lactic Acid Bacteria from Fermented Sour Meat

Cholesterol-lowering lactic acid bacteria were screened from fermented sour meat by using different culture
media. Totally 18 strains were isolated, among which SR10 had the highest cholesterol-lowering capacity and could reduce
cholesterol by 68.49 μg/mL, representing 33.78% of the initial concentration. Through the morphological observation,
physical and chemical identification and 16S rRNA molecular analysis, SR10 strain was identified as digesting Lactobacillus.
Furthermore, a preliminary investigation was carried out on the cholesterol-lowering mechanism of Lactobacillus SR10. It
was found that the intracellular enzymes of SR10 were mainly responsible for this activity and had 8.7 times higher specific
activity than the extracellular ones.