传统乳制品中潜在益生植物乳杆菌的体外筛选  

In vitro selection of potential probiotic Lactobacillus plantarum from traditional dairy products

作　　者：周雨霞[1] 王志峰[1] 柳翰凌[1] 旭日花[1] 侯先志[1] 

机构地区：[1]内蒙古农业大学动物科学与医学学院,内蒙古呼和浩特010018

出　　处：《中国乳品工业》2006年第2期19-21,共3页China Dairy Industry

基　　金：国家自然科学基金项目(编号39360005)

摘　　要：对从内蒙古牧区乳制品中分离到的29株植物乳杆菌的耐酸性(pH=3.0)、耐胆汁性(质量浓度3g/L牛胆酸钠)、抗菌活性进行了系统性研究。结果表明,有10株菌具有较好的耐酸耐胆盐特性,结合抗菌特性及黏附性试验结果,菌株WZ47-1,WZ32-2-1和WH13-2有可能成为潜在益生菌菌株。29 strains Lactobacillus plantarum, isolated from traditional dairy products in Inner Mongolia, were assessed as probiotics in vitro. The strains were examined for resistance to pH3, 0.3% sodium taurocholate and antimicrobial activities against enteric pathogenic bacteria and nonpathogenic bacteria. The results showed that 10 strains had better acid-tolerance and bile-tolerance, Together with the results of antimicrobial activity assay and adhesion assay, Lactobacillus plantarum strains WZ47-1, WZ32-2-1 and WH13-2 were considered to be potential probiotics.

关 键 词：植物乳杆菌 耐酸性 耐胆汁性 抗菌性 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]