发酵酸菜中鼠李糖乳杆菌的分离及其生物活性  

Isolation,identification and characterization of Lactobacillus rhamnosus strains from pickle during natural fermentation

作　　者：周鲜娇 饶颖竹 黄婷娟 陈蓉 

机构地区：[1]岭南师范学院生命科学与技术学院,广东湛江524048 [2]岭南师范学院应用生物技术研究所,广东湛江524048

出　　处：《食品工业科技》2014年第22期199-202,208,共5页Science and Technology of Food Industry

基　　金：国家星火计划项目(2012GA780023);国家星火计划引导项目(2013GA780091)

摘　　要：从自然发酵酸菜中分离出20株菌,经革兰氏染色后得到12株革兰氏阳性菌,对这12株菌进行形态学特征的观察、室温下产酸速率的测定以及乳酸定性后筛选出7株高产乳酸的乳杆菌,运用经典分类法对这7株高产乳酸菌株进行生理生化实验鉴定,初步鉴定该7株菌均为鼠李糖乳杆菌(Lactobacillus rhamnosus)。通过牛津杯法研究该7菌株抑菌效果;通过对羟自由基、DPPH自由基和超氧阴离子自由基的清除效果来检测该7株菌的抗氧化性。结果表明,除了LR6菌发酵液对枯草杆菌无抑菌效果外,该7株菌对大肠杆菌,金黄色葡萄球菌,苏云菌杆菌均有抑菌作用,其他6株菌对枯草杆菌也有明显的抑菌效果;在抗氧化性方面,该7株菌的发酵液对羟自由基、DPPH自由基和超氧阴离子自由基具有明显清除作用,抗氧化效果显著。20 bacterias were isolated from pckle during natural fermentation. 12 of them were gram-positive bacterias,7 of these gram-positive bacterias were catalogued as Lactobacillus rhamnosus strains by testing producing lactic acid,the rate of producing the acid,the physiological and biochemical characteristics. It was also studied that the antimicrobial was assayed by the oxford cup and the anti-oxidation abilities were tesed by the scavenging the ·OH,DPPH· and O2·-of Rhamnose lactobacillus fermented liquid. The results showed as follows：these 7 Lactobacillus rhamnosus strains have antibacterial activity against Escherichia coli,Su Yunjun Bacillus and Staphylococcus aureus. Except LR6 Lactobacillus rhamnosus strain,they also could inhibit Bacillus subtillis,the Rhamnose lactobacillus fermented liquid could scaveng the ·OH,DPPH· and O2·-free radicals obviously.

关 键 词：酸菜 乳酸菌 抑菌 氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]