蒙古国传统发酵酸马奶(Koumiss)中乳杆菌潜在益生特性的研究

从分离自蒙古酸马奶样品(30株乳杆菌)中筛选出3株能够在pH值为3.0的酸性环境中生长良好的乳杆菌,分别为Lb.acidophilus MG2-1,Lb.acidophilus MG5-1和Lb.acidophilusMG1-12,但对pH值为2.0的人工胃液几乎不耐受。发酵乳中的乳杆菌对人工胃肠液的耐受性高于单纯菌体(P﹤0.05),乳蛋白对菌体起到一定的保护作用。3株Lb.acidophilus对胆汁都具有一定的耐受性,但所能耐受最高胆盐浓度有所差异;Lb.acidophilus MG2-1,Lb.acidophilus MG5-1和Lb.acidophilus MG1-12能耐受的最高胆盐浓度分别为6、4、3g/L;这3株Lb.acidophilus体外降胆固醇之间存在显著差异(P﹤0.05),其中Lb.acidophilus MG2-1对介质中胆固醇的脱除量达50%以上。

Assessment of potential probiotic properties of Lactobacillus isolated from traditionally home-made koumiss in Mongolia

30 Lactobacillus strains isolated from a traditionally home-made koumis s of Mongolia were assessed for their potential probiotic properties. All strain s hardly survived in pH 2.0 simulated gastric juices, but in pH3.0 and pH4.0, Lb .acidophilus MG2-1,Lb.acidophilus MG5-1 and Lb.acidophilus MG1-12 showed a good tolerance. Especially, the viability of these three strains in fermented milk wa s enhanced extremely(P<0.05). They can grow in the media containing 0.6%,0.4% an d 0.3% of bile salt for Lb.acidophilus MG2-1?Lb.acidophilus MG5-1 and Lb.acidoph ilus MG1-12 respectively. The cholesterol assimilated by Lactobacillus acidophil us GM2-1 was more than 50% from circumstances.