酸菜源耐高糖乳酸菌的筛选及其驯化  

Screening and domestication in glucose tolerance of lactic acid bacteria isolated from sauerkraut

作　　者：马新新[1] 双全[1] 董英丽[1] 乌力吉 塚田爱 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]日本机能性食品开发研究所 [3]日本株式会社HABA研究所

出　　处：《食品科技》2013年第10期12-15,共4页Food Science and Technology

基　　金：内蒙古自然基金项目(2010MS0501);国际合作项目(209207027)

摘　　要：从内蒙古传统酸菜汁中分离出34株乳酸菌,经不同糖浓度MRS改良培养基中的耐糖筛选,获得1株耐糖能力较强的乳酸菌NMS5-1,其耐糖浓度可达48%。通过对菌株NMS5-1的耐高糖驯化,使其耐糖浓度可提高到55%,并且其活菌数达到3.6×108cfu/mL。通过L9(33)正交试验,菌株NMS5-1的最佳培养条件为培养温度35℃、初始pH值6.5、培养时间33 h,在此培养条件下其活菌数可达到8.3×108cfu/mL。The 34 strains of lactic acid bacteria, isolated from Inner Mongolia traditional sauerkraut juice, were measured by glucose tolerance. The one strain NMS5-1 was selected to strong glucose tolerance in MRS improved medium, and its concentration of sugar-tolerance was reached to 48%. By domestication of high-sugar tolerance test, the strain NMS5-1 can survive in MRS improved medium with concentration of sugar to 55% and its viable count reached 3.6×10^8 cfu/mL. By L9（3^3） orthogonal test, the optimal culture conditions of strain NMS5-1 were as follows： culture temperature of 35℃, culture time of 33 h and initial pH value of 6.5. In this culture condition, the viable count reached 8.3×10^8 cfu/mL.

关 键 词：乳酸菌 耐高糖 筛选 驯化 

分 类 号：TS201.3[轻工技术与工程—食品科学]