摘要： 从传统谷物发酵食品-酸粥中分离并鉴定了13株乳杆菌,研究其生物学特性,为开发不同类型和不同功能的乳酸菌发酵剂和发酵食品奠定了基础。通过体外测试了其耐酸、耐胆汁及降胆固醇能力。结果发现,7株菌在pH值3.0的条件下存活率达50%以上,对胆固醇的降解率在50%以上,耐胆汁效果良好。其中菌株NSZL-2、NSZL-11和NSZL-12具有良好的生物学特性,有可能成为潜在功能性菌株。
关键词:
乳杆菌,
耐酸,
耐胆汁,
降胆固醇
Abstract: 13 Lactobacillus strains that were isolated from traditional grain fermentation food acid gruel in InnerMongolia were identified,and the biological characteristics of the strains were studied. It is the basic for the developmentof various types and function of lactic acid bacteria starter and fermentation food. The strains were examined for resistanceto p H,bile-tolerance and cholesterol-lowering ability in vitro. The result showed that the survival rate of 7 strains are ex-ceeding 50%on the conditions of pH 3. 0,and the degradation ability of cholesterol of another 7 strains were exceeding50%,at the same time the results of bile-tolerance are good. In result the lactobacillus NS2L,-2,NS2L,-11 and NS2L,-12being good biological characteristics may become potential functionality strain.
Key words:
Lactobacillus,
Acid tolerance,
Bile-tolerance,
Cholesterol-lowering
中图分类号:
王湘竹, 陈忠军, 李春罡, 刘子龙, 赵晶晶. 内蒙古传统谷物发酵食品-酸粥中益生乳杆菌的体外筛选[J]. 华北农学报, 2009, 24(1): 210-211. doi: 10.7668/hbnxb.2009.01.046.
WANG Xiang-zhu, CHEN Zhong-jun, LI Chun-gang, LIU Zi-long, ZHAO Jing-jing. Screening of Probiotic Lactobacillus from Traditional Gain Fermentation Food-Acid Gruel in Inner Mongolia[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2009, 24(1): 210-211. doi: 10.7668/hbnxb.2009.01.046.