酸浆中嗜酸乳杆菌的生物学特性  

Biological Characteristics of Lactobacillus acidophilus from Suanjiang

作　　者：于海峰[1] 李文靖[1] 宋俊梅[1] 

机构地区：[1]齐鲁工业大学山东省微生物工程重点实验室,山东济南250353

出　　处：《齐鲁工业大学学报》2015年第1期11-14,共4页Journal of Qilu University of Technology

基　　金：国家科技支撑计划子课题(2007BAK36B03);国家自然科学基金项目(20806047)

摘　　要：从传统老豆腐酸浆中分离筛选得到一株产酸菌（编号AP117）,初步鉴定为嗜酸乳杆菌,采用MRS培养基对菌株的生长曲线、耐酸、耐胆盐等生物学特性进行了研究。结果表明：嗜酸乳杆菌培养6 h后活菌浓度达到105cfu/mL,进入对数生长期,第14 h后活菌浓度超过1010cfu/mL,第22 h后,活菌数慢慢下降。该菌株能耐受较强的酸度,用pH=1.5的酸度处理2 h后存活率达到49.8%,能耐受0.1%-1.5%的猪胆盐,对大肠杆菌和金黄色葡萄球菌具有很强的抑制作用。A strain of Lactobacillus acidophilus was isolated from Suanjiang. Some biological characteristics such as the tolerance to acidity,bile salt and antibiotic of Lactobacillus acidophilus AP117 was studied by using MRS medium. The results showed that the concentration of Lactobacillus acidophitus increased slowly at the beginning. After 6 h the concentration could reach 105 cfu/mL, it went into the logarithmic phase. From 14 h to 21 h the strain went into the stationery phase and the concentration surpassed 10~~ cfu/mL. The survivability of Iacwbacillus acidophilus APll7 of acid resistance （pH= 1.5,2 h） was 49.8%. The tolerance to bile salt was better. The culture metabolite was strongly restrict the growth of Escherichia coli and Staphylococcus aureus. This result indicated that this strain of Lactobacillus acidophilus was a good potential strain for feed probiotic preparation.

关 键 词：嗜酸乳杆菌 酸性 胆汁盐 抑菌 

分 类 号：TS2[轻工技术与工程—食品科学与工程]