摘要
目的:筛选出具有潜在益生特性的乳酸菌菌株。方法:从含盐量≤6%的12份低盐泡菜中筛选出5株耐酸性乳酸菌,进行16S rDNA分子鉴定,并对其益生特性进行研究。结果:5株耐酸性乳酸菌分别为肠膜明串珠菌(Leuconostoc mesenteroides)J2、副干酪乳杆菌(Lactobacillus paracasei)N6、类植物乳杆菌(Lactobacillu paraplantarum)F8、食窦魏斯氏菌(Weissella cibaria)M1和食窦魏斯氏菌(Weissella cibaria)M12。其中,L.paracasei N6、W.cibaria M1和W.cibaria M12在pH 4.0培养基中相对生长率分别为84.23%,78.32%,76.29%,具有较强的耐酸能力;经pH 3.0胃液和pH 8.0肠液消化后,其存活率分别为79.26%,50.65%,53.37%,具有较强的耐受胃肠液能力;在0.3%胆盐中培养8 h后,其存活率均在30%以上,具有较强的耐胆盐能力;疏水率及自凝集率均在60%以上,具有较强的疏水及自凝集能力。结论:试验筛选得到3株具有益生特性的耐酸性乳酸菌菌株L.paracasei N6、W.cibaria M1和W.cibaria M12,可用于复合益生菌菌剂的研究。
Objective:This study focused on screening lactic acid bacteria strains with potential probiotic properties.Methods:Five strains of acid-tolerant lactic acid bacteria were screened from twelve low-salt pickles with salt content≤6%,identified by 16S rDNA,and their probiotic properties were studied.Results:The five strains were Leuconostoc mesenteroides J2,Lactobacillus paracasei N6,Lactobacillu paraplantarum F8,Weissella cibaria M1 and Weissella cibaria M12.Among them,the relative growth rates of L.paracasei N6,W.cibaria M1 and W.cibaria M12 in pH 4.0 medium were 84.23%,78.32% and 76.29%,respectively,which had strong acid-tolerant capacity.After digestion with gastric fluid at pH 3.0 and intestinal fluid at pH 8.0,the survival rates were 79.26%,50.65% and 53.37%,respectively,which had strong tolerance to both artificial gastric fluid and intestinal fluid environments.After cultured in 0.3% bile salt for 8 h,the survival rates were more than 30%,and they had strong bile salt tolerance.The hydrophobic rates and self-aggregation rates were both above 60%,and they had strong hydrophobic and self-aggregating capacity.Conclusion:In this study,three strains of acid-tolerant lactic acid bacteria L.paracase i N6,W.cibaria M1 and W.cibaria M12 with probiotic properties were screened,which could be used in the study of compound probiotics.
作者
孙熙浛
崔承弼
齐仕博
齐欣
SUN Xi-han;CUI Cheng-bi;QI Shi-bo;QI Xin(College of Agriculture,Yanbian University,Yanji,Jilin 133002,China;College of Pharmacy,Yanbian University,Yanji,Jilin 133002,China)
出处
《食品与机械》
北大核心
2022年第1期24-31,37,共9页
Food and Machinery
基金
国家重点研发计划项目(编号:2018YFD0400404)。
关键词
低盐泡菜
耐酸性
乳酸菌
16S
rDNA
体外益生特性
low-salt pickles
acid tolerance
lactic acid bacteria
16S rDNA
in-vitro probiotic properties
