泡菜中乳酸菌的分离鉴定及体外抗性筛选 |
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引用本文: | 周先容,兰凌霞,汤艳燕,黄盛蓝,李玉珠,于丽洪,ZsoltZalán,赵欣,杜木英. 泡菜中乳酸菌的分离鉴定及体外抗性筛选[J]. 食品与机械, 2017, 33(10): 6-10 |
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作者姓名: | 周先容 兰凌霞 汤艳燕 黄盛蓝 李玉珠 于丽洪 ZsoltZalán 赵欣 杜木英 |
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作者单位: | 西南大学食品科学学院,重庆 400715;中匈食品科学合作研究中心,重庆 400067;重庆第二师范学院功能性食品协同创新中心,重庆 400067;西南大学食品科学学院,重庆 400715;中匈食品科学合作研究中心,重庆 400067 |
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基金项目: | 中央高校基本科研业务费专项资金(编号:XDJK2017D133);中央高校基本科研业务费专项资金(编号:XDJK2017D125) |
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摘 要: | 从泡菜中分离得到5株乳酸杆菌,经16S rDNA种属分析,其中4株为植物乳杆菌(Lactobacillus plantarum),编号分别为E-6-1、E-1-2、E-6-3、D-2-3,1株为消化乳杆菌(Lactobacillus alimentarius),编号为C-2-1。通过人工胃液和胆盐试验来确定5株菌的体外抗性。结果表明,D-2-3乳酸菌具有较好的抗人工胃液能力,其在pH 3.0的人工胃液处理3h后的存活率高达95.38%,且在1,2,3g/L胆盐中均能较好的生长。说明该菌株具有益生菌潜质。
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关 键 词: | 泡菜;乳酸菌;分离鉴定;抗性筛选;16S rDNA |
Isolation and identification of lactic acid bacteria from fermented vegetables and in vitro resistance screening |
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Affiliation: | College of Food Sciences, Southwest University, Chongqing 400715, China;Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400067, China;Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China; College of Food Sciences, Southwest University, Chongqing 400715, China; Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400067, China |
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Abstract: | This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Lactobacillus plantarum, named as E-6-1, E-1-2, E-6-3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C-2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice treatment at pH 3.0, growing well at 1, 2 and 3 g/L bile salt. These showed that the strain has probiotic potential, through further verification was expected to carry out further development and utilization. |
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Keywords: | fermented vegetables lactic acid bacteria isolation and identification resistance screening 16S rDNA |
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