分离自贵州侗族苗族发酵肉中两株乳酸菌的耐受特性分析  

Tolerance property of two lactic acid bacteria isolated from fermented meat of Guizhou Dong and Miao

作　　者：娄利娇[1] 胡萍[1] 湛剑龙[1] 张玉龙[1] 樊敏[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2015年第11期126-130,共5页China Brewing

基　　金：国家自然科学基金项目(31260379)

摘　　要：该试验对分离自贵州侗族苗族发酵肉中的弯曲乳杆菌（Lactobacillus curvatus） LAB26 （SR6）和戊糖片球菌（Pediococcus pentosaceus） LAB42 （SR10-1）的耐受能力进行了研究.结果显示,2株乳酸菌均表现出良好的耐酸、耐渗透压、耐亚硝酸盐及人工模拟胃肠液耐受能力.2株乳酸菌均可在pH值为3.5的环境中生长良好,其中菌株SR6在pH值为1.5的环境中仍有生长,表现出较好的耐酸性;2株乳酸菌均可在8％NaCl溶液的环境中生长良好;2株乳酸菌在0～0.04％ NaNO2条件下,代谢活跃,正常生长;2株乳酸菌在经过人工模拟胃肠液处理3 h后,活菌数仍≥5.0× 107 CFU/mL.表明弯曲乳杆菌LAB26与戊糖片球菌LAB42均表现出良好的耐受性,可用于功能型食品的开发.Tolerance properties ofLactobacillus curvatus LAB26（SR6） and Pediococcuspentosaceus LAB42 （SR10-1） from fermented meat of Guizhou Dong and Miao were researched. The results showed that two strains of lactic acid bacteria had good capacity, including acid-tolerance, NaCl-tolerance, NaNO2-tolerance and artificial gastrointestinal fluid tolerance and they could grow well at pH 3.5. The strain SR6 could still grow at pH 1.5 and it had good acid-tolerance capacity. The both strains could grow well at the conditions of 8% NaCl and the metabolism was active and they can grow normally at the conditions of 0-0.04% NaNO2. The viable count of two strains in artificial gastrointestinal fluid after 3 h was both more than 5.0× 107 CFU/ml. The study indicated that L. curvatus LAB26 and P. pentosaceus LAB42 both had good tolerance properties, and could be used for the development of functional foods.

关 键 词：发酵肉 弯曲乳杆菌 戊糖片球菌 乳酸菌 耐受特性 

分 类 号：TS261.9[轻工技术与工程—发酵工程]