郑州部分市售酸奶中乳酸菌的分离鉴定与益生特性的研究  

Isolation,identificiation and and its probiotic characteristics of Lactic acid bacteria from market yoghurts in Zhengzhou

作　　者：杨霞[1] 陈陆[1] 杜魏红[1] 邓瑞坡[1] 刘红英[1] 姚惠霞[1] 王川庆[1] 

机构地区：[1]河南农业大学牧医工程学院,河南郑州450002

出　　处：《中国微生态学杂志》2011年第2期117-121,共5页Chinese Journal of Microecology

基　　金：国家自然科学基金(30671555)

摘　　要：目的调查郑州部分市售的酸奶中嗜热乳酸链球菌与保加利亚乳酸杆菌存在情况与益生特性。方法无菌采取样品进行乳酸菌分离,并对分离菌进行形态学、生化特性、产酸性、耐酸性、耐胆汁性、高温耐受性和抑菌性等生物学特性研究。结果从8种品牌中分离到4株保加利亚乳酸杆菌、7株嗜热链球菌,且分离菌株均能产酸、对高温具有一定的耐受性,在pH 3.0以上均能生长良好,而且分离菌的抑菌物质具有一定的热稳定性,保加利亚乳酸杆菌经70、100℃热处理抑菌活性基本不变。嗜热链球菌经70℃热处理后保留90%以上的抑菌活性,但经100℃高温处理后抑菌活性有所降低。分离菌产生的抑菌物质对胰蛋白酶敏感,保加利亚乳酸杆菌在偏中性条件下抑菌活性较高,而嗜热链球菌在偏中性条件下丧失抑菌活性。结论本研究为河南市售酸奶质量以及为消费者提供有利信息奠定基础。Objective To separate Streptococcus thermophilus and Lactobacillus bulgaricus from various yojurt in Zhengzhou and discuss the probiotic characteristics of them.Method The gathered yoghurt samples were used to isolate the strain,and a series tests were carried out,such as morphology,biochemical characteristics,acidity-producing ability,acidity-enduring ability,tolerance to bile salts and high temperature tolerance,and so on.Result 4 Lactobacillus bulgaricus and 7 Streptococcus thermophilus were separated from 8 kinds of brand yojurt,and isolated strains could produce acid,also had certain high temperature tolerance.It could grow well above pH 3.0,and the isolated antibacterial material had certain thermal stability.The antibacterial activity of Lactobacillus bulgaricus was almost no change under 70 ℃ and 100 ℃ treatment;The antibacterial activity of Streptococcus thermophilus was retain 90% under 70 ℃ treatment,but lower after 100 ℃ heated treatment.The isolated antibacterial material was sensitive to trypsin.In neutral pH conditions,Lactobacillus bulgaricus had highher antibacterial activity,but Streptococcus thermophilus lost it.Conclusion It lay the foundation for studying the quality of market yojurt in Henan and provided consumers with favorable information.

关 键 词：酸奶 嗜热链球菌 保加利亚乳酸杆菌 分离鉴定 生物学特性 

分 类 号：S852.6[农业科学—基础兽医学]