菠菜中降胆固醇乳酸菌的筛选及鉴定  

Isolation and Identification of Cholesterol-Lowering Lactic Acid Bacteria from Spinach

作　　者：刘长建[1] 姜波[1] 安晓雯[1] 赵轶男[1] 刘秋[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品与生物技术学报》2010年第6期937-940,共4页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(30671398);NSFC-KOSEF国际合作项目(30711140389)

摘　　要：作者使用4种培养基从菠菜中共分离到乳酸菌33株。通过硫磷铁比色法,测定每株乳酸菌对培养基中胆固醇的清除能力在4.82%～47.58%,清除率在40%以上的有9株,而乳酸菌MB65的胆固醇清除率最高(47.58%)。通过对乳酸菌MB65的形态观察、生理生化试验、糖发酵试验及16S rDNA序列分析等研究,鉴定MB65为干酪乳杆菌。Total 33 strains of Lactic acid bacteria were isolsted from spinach,using four different kinds of media.All strains could reduce cholesterol from media by sulfate-phosphate-ferric methods,and the percentage of cholesterol-removal rate ranged from 4.82%to 47.58%.There are 9 strains exhibited the percentage of cholesterol-removal above 40%,among them,the cholesterol-removal percentage of strain MB65 achieved at 47.58%.Based on morphological, physiological,biochemistry test and 16S rDNA sequencing analysis,strain MB65 was identified as Lactobacillus casei.

关 键 词：菠菜 乳酸菌 分离鉴定 胆固醇清除 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] R151[轻工技术与工程—食品科学与工程]