猪肠道来源乳杆菌的益生特性研究  

Potential Probiotic Properties of Lactobacillus Strains Isolated from the Gastrointestinal Tract of Pig

作　　者：曾宪鹏[1] 赵玉鉴[1] 王影[1] 李倬林[1] 

机构地区：[1]吉林省农业科学院农产品加工研究所,吉林长春130033

出　　处：《农产品加工（创新版）（中）》2013年第9期74-77,共4页Farm Products Processing

摘　　要：6株猪肠道来源的新分离菌株,经革兰氏染色和生化鉴定为乳杆菌(Lactobacill)i。对6株分离菌株的耐酸特性、耐胆盐特性及抗氧化活性进行研究。结果表明,6株受试菌株对低pH值和胆盐具有良好的耐受能力,其中菌株P1-3在pH值为2.0,培养3 h,存活率为63.53%;在含有1.0%胆盐的MRS培养基中培养4 h,存活率仍可达到92.11%。所有菌株具有一定的体外羟自由基和DPPH自由基清除作用。Six lactic acid bacteria strains isolated from the gastrointestinal tract of pig are identified as lactobacilli through gram stain, hydrogen peroxide test, indole reaction, produce hydrogen sulfide test, gelatin liquefaction test, hydrolyzed starch test and nitrate reduction test. These strains are evaluated for prohiotic potential with the acid and bile salt resistance, and antioxidant activity. The results show that all strains grew well at acid and bile salt conditions. Among 6 strains, P1-3 showes good tolerance to pH 2.0 for 3 h, and the survival rate is 63.53%. This strain possesses the highest ability of bile salts resistance, and the survival rate in the MRS medium contain 1.0% bile salt is 92.11% for 4 h. Antioxidant activity tests in vitro showes that all strains display ability to scavenge hydroxyl and DPPH radicals.

关 键 词：乳酸菌 耐酸 耐胆盐 抗氧化 

分 类 号：S852.6[农业科学—基础兽医学]