去除胆固醇细菌的分离、鉴定及其性能的初步研究  

Isolation and Identification of a Strain JH-1 Removal Cholesterol

作　　者：姜华[1] 吕凤霞[1] 别小妹[1] 邹晓葵[1] 李远宏[1] 陆兆新[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品与生物技术学报》2011年第4期495-499,共5页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2007AA10Z357)

摘　　要：从金华火腿、光明酸奶、光明奶酪、味全乳酸菌饮品及泡菜等样品中分离得到100余株乳酸菌菌株,利用高胆固醇MRS-CHOL培养基测定其体外胆固醇去除能力,从中筛选得到一株高效去除胆固醇的菌株JH-1,去除率达到48.68%。通过形态学特征、生理生化特征和16S rDNA序列同源性分析,鉴定菌株JH-1为短乳杆菌(Lactobacillus brevis)。研究了培养时间、接种量、培养温度、培养基初始pH以及基质中胆固醇胶束质量浓度对胆固醇去除率的影响,发现短乳杆菌JH-1分别在时间为48 h,接种量体积分数为3%,培养温度为37℃,初始pH值为6,胆固醇胶束质量浓度为1 mg/mL时,胆固醇去除率达到最大。More than 100 bacteria were isolated from the fermented food such as ham, yogurt, and pickle in this study. With Cholesterol- reducing ability inMRS-CHOL medium as index, one strain was screened and named as JH-1. The cholesterol removarate of strain JH-1 is 48.68%. Upon chemotaxonomic characterization and phylogenetic inference based 16S rDNA analysis, the strain JH-1 was identified as Lactobacillus brevis strain. The removal cholesterol ability of Lactobacillus brevis JH-1 was studied. The result listed as follows, the cultivation time is 48h, the inoculation percentage is 3 %, the temperature is 37 ℃, the initial pH of the media is 6 and the cholesterol contents is lmg/mL. Lactobacillus brevis JH-1 has the best removal cholesterol ability.

关 键 词：胆固醇 短乳杆菌 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]