乳酸菌耐酸耐胆盐分析与胆盐水解酶研究  

Analysis of Acid and Bile Salt Tolerance and Study on Bile Salt Hydrolase in Lactic Acid Bacteria

作　　者：冯秀娟[1] 左芳雷[1] 陈丽丽[1] 陈尚武[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2013年第11期139-147,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(No.31071507)

摘　　要：从我国新疆传统乳制品中分离得到26株乳酸菌,经16S rRNA鉴定其分别属于乳杆菌属、乳球菌属、肠球菌属、片球菌属和肠膜明串珠菌属细菌。酸、胆盐耐受性分析显示杆菌对酸耐受性普遍高于球菌,对胆盐耐受性低于球菌。个别菌株具有胆盐水解酶(BSH)编码基因和胆盐水解酶活性,其中肠膜明串珠菌肠膜亚种和格氏乳球菌是国内外首次报道,推测其bsh基因通过水平基因转移获得。26 strains of Lactic acid bacteria were isolated from traditional dairy products of Xinjiang Uyghur Au- tonomous Region, China. They were belonging to Lactobacillus, Lactococcus, Enterococcus, Pediococcus and Leuconostoc species by using 16S rRNA identification. Acid and bile salt tolerability analysis showed Bacillus were more tolerant to acid and more sensitive to bile salt than Coccus in general. Some strains contain bile salt hydrolase （BSH） coding gene and possess bile salt hydrolase activity, among them, Leuconostoc mesenteroides subsp, mesenteroides and Lactococcus garvieae were the first study at home and abroad, it has been speculated that their bsh genes may have been acquired via horizontal gene transfer.

关 键 词：乳酸菌 酸耐受性 胆盐耐受性 胆盐水解酶 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]