干酪乳杆菌在模拟人体消化道环境及高盐环境中生长活力的研究  

GROWTH CHARACTERISTICS OF LACTOBACILLU CASEI IN SIMULATED HUMAN DIGESTIVE TRACT ENVIRONMENT AND HIGH CONCENTRATION OF SALTS

作　　者：孟丽[1] 唐善虎[1] 杨蓉生[1] 刘亮[1] 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品研究与开发》2009年第4期46-49,共4页Food Research and Development

摘　　要：采用胃蛋白酶和胰蛋白酶,模拟人体消化道环境,在pH值为1.5～4.5人工胃液、人工肠液、胆汁0.3g/L～3.5g/L和6.0%～8.0%NaCl浓度下对两株干酪乳杆菌的生长情况进行研究。结果表明,两株干酪乳杆菌在pH为2.5～4.5人工胃液或在人工肠液中作用3h均能生长,活菌数达到1010/mL左右,在含2.5g/L的胆盐浓度中或在7.5%的高盐浓度条件下亦能正常生长。这表明该菌株具有较好的适应性,可以作为益生菌用于食品工业。Two strains of Lactobacillus casei were investigated for growth characteristics in a simulated human digestive tract environment containing pepsin with pH values ranged from 1.5-4.5 or containing trypsin. Additionally, bacteria growth were evaluated with various levels of bile salt of 0.3 g/L-3.5 g/L or sodium chloride of 6.0 %-8.0 %. The results showed that the two strains ofLactobacillus casei could survive in simulated gastric fluid with pH value of 2.5-4.5 or in the simulated intestinal fluid after treated for 3 h. The bacteria could also survive in medium containing bile salt of 2.5 g/L or 7.5 % sodium chloride. These results suggest that the two strains of Lactobacillus casei have high adaptability in stressful environment and can be used as probiotics in food industry.

关 键 词：干酪乳杆菌 模拟消化道环境 盐 生长 

分 类 号：R151[医药卫生—营养与食品卫生学]