10株益生菌益生特性的比较研究  

Comparative study on probiotic properties of 10 strains probiotics

作　　者：吕嘉枥[1] 闫亚梅[1] 王霄鹏[1] 李文娟[1] 杜冰[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2016年第1期118-122,127,共6页Journal of Shaanxi University of Science & Technology

基　　金：陕西省科技厅科技统筹创新工程计划项目(2011KTCQ03-08)

摘　　要：选用10株益生菌对其耐胆盐、降胆固醇和降甘油三酯的益生特性进行了比较研究,并选用蔬菜培养基测定发酵过程中10株益生菌的活菌数变化,筛选出增菌效果明显的7株益生菌,研究发酵过程中的总酸、SOD酶和亚硝酸盐含量变化.结果表明：在胆盐浓度为0.3%时,LC、LP和LGG的存活率均大于30%,LB、LC、LGG、LP、LCP和EF对胆固醇的降解能力依次为45.63%、48.13%、30.63%、23.16%、20.63%、16.88%,LB、LC、LR、Bb-12和EF对甘油三酯的降解能力依次为23.06%、16.72%、44.60%、31.08%、22.90%;ST、Bb-12和EF的活菌数在107cfu/mL以下,其余7株的活菌数都达到108cfu/mL;分别接入7株益生菌发酵24h时酸度在0.4%~0.8%之间,LCP和LA在发酵过程中产生SOD酶,活力达到189.09U/mL,添加LB、LP、LC、LA和LGG亚硝峰消失,发酵48h后亚硝酸盐的含量低于0.2mg/kg.10strains of selected probiotics are studied with their probiotic properties such as bile salt tolerance,degradation of cholesterol and triglyceride.Then the viable number of probiotics are detected when they are fermented in vegetable cultivation.On the basis of this,7strains of probiotics which have significant growth-promoting effect are pick up and used for investigating the change of total acid,SOD enzyme and nitrite content.The result shows that the survival rate of LC,LP and LGG are more than 30%,when bile salt concentration was 0.3%,the degrading ability of cholesterol in LB,LC,LGG,LP,LCP,and EF bacteria are45.63%,48.13%,30.63%,23.16%,20.63% and 16.88%,the degradation ability of triglyceride for 5strains probiotics containing LB,LC,LR,Bb-12 and EF are followed by 23.06%,16.72%,44.6%,31.08%,22.9%;the viable counts of St,Bb-12 and EF is less than 107 cfu/mL,on the contrary,the viable number of other 7strains reach to 108 cfu/mL;the total acid content of 7strains bacteria are between 0.4%and 0.8%after fermenting for 24hours;LCP and LA produce SOD enzyme in the fermentation process,the activity of SOD enzyme finally achieves 189.09 U/mL,the nitrite peak will disappear when adding LB,LP,LC,LA and LGG,the nitrite content is lower than 0.2mg/kg after 48 hours.

关 键 词：益生菌 益生特性 蔬菜 SOD酶 

分 类 号：TS201.3[轻工技术与工程—食品科学]