泡菜中植物乳杆菌的筛选及益生活性研究

从民间自制泡菜中筛选乳酸菌。根据菌落形态,革兰氏染色和溶钙透明圈,分离得到17株乳酸菌菌株,用16S r DNA测序鉴定分离菌株,并测试了其耐酸和耐胆盐能力。结果表明,筛选菌株中WHLP-01、WHLP-02、WHLP-03和WHPE-02四株菌株可以在p H=2.0的环境下生存2 h;WHLP-01与WHLP-02两株菌株可以在0.3%胆盐浓度下存活;其中菌株WHLP-01属植物乳杆菌,其对常见的8株致病菌均有明显的抑制效果和降胆固醇能力,可以作为微生态制剂的候选菌株深入研究。 

Probiotic activity of a strain of Lactobacillus plantarum isolated from local pickles

In this study,17 stains were selected from the Chinese traditional fermented food by colonial morphology,gram staining and soluble calcium transparent circle. 16 S r DNA sequencing technology was used to confirm their taxonomy status. Their ability of acid resistant and bile salt resistant were tested. Four strains,WHLP-01,WHLP-02,WHLP-03 and WHPE-02,could survived under the environment of p H 2 for two hours. The bile resistance experiment results showed that the WHLP-01 and WHLP-02 strains could survived under ambient of 0.3% bile salt concentration. In addition,it was found that Lactobacillus plantarum WHLP-01 had a significant inhibitory effect on the eight common pathogens,and had a good ability to reduce cholesterol. Further studies should be performed on as micro ecological agents.