一株益生芽孢杆菌的分离及理化性质鉴定  

Identification and charaterization of the probiotic bacillus

作　　者：陈丽仙[1] 吴雅琨[1] 王安如[1] 

机构地区：[1]北京大北农科技集团股份有限公司生物饲料工程国家重点实验室,北京100193

出　　处：《食品科技》2011年第12期14-17,共4页Food Science and Technology

基　　金：农业生物技术及农产品加工科学项目(2010CB35703)

摘　　要：研究采用改良的营养琼脂培养基,从泡菜中分离一株蜡样芽孢杆菌。经生理生化实验和16SRNA序列分析初步鉴定为蜡样芽孢杆菌(Bacillus cereus)。该菌株经过pH2.0、pH3.0和pH4.0的人工胃液中处理2h和4h,存活率均超过94%;在0.1%～0.3%胆盐溶液里存活率均超过91%;拮抗实验结果表明QT12对金黄色葡萄球菌、大肠杆菌K88和格氏乳球菌均具有较明显的抑制作用。研究结果表明,该菌株可以顺利通过胃酸进入小肠后开始作用,改善肠道微生态环境,具有作为微生态制剂菌株的应用潜力。By using improved nutrient agar medium,we isolated a Bacillus cereus strain from pickles.The strain was primarily identified as Bacillus cereus by physiological and biochemical tests and 16S RNA sequence analysis.The strains was treated by the mimic the gastric juice with the pH2.0,pH3.0 and pH 4.0 for 2 hours and 4 hours,and we found that the survival rate was more than 94%.After treatment the strain with 0.1%~0.3% taurocholic acid for 4 h,the survival rate was more than 91%.Antagonistic tests show that the QT12 can significantly suppress Staphylococcus aureus,E.coli K88 and Lactococcus garvieae.The findings show that the strain can enter the intestine through gastric juice and then may play an important role to improve the intestinal microbial environment,so the stain has the potential applicatin as probiotics.

关 键 词：蜡样芽孢杆菌 益生菌 微生态制剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]