泡菜中具有胆固醇降解功能益生菌的筛选研究  

Research on screening of cholesterol-reducing probiotics from pickle vegetable

作　　者：刘苏萌[1] 王丽娟[1] 何培新[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《粮食与油脂》2016年第1期72-74,共3页Cereals & Oils

基　　金：郑州轻工业学院科研基金项目(2012XJJ005)

摘　　要：从泡菜中筛选出6株菌株,对其做生理生化、胆固醇降解、耐胆盐性、耐酸性、抑菌性和抗氧化性实验。经初步判定所筛选菌株D1、D4和D6为链球菌属,D2、D3和D5为明串珠菌属,都具有胆固醇降解性,其中D1菌株降解性最好,其降解率在48 h达到81.57%,D1耐酸能力最强,胆盐耐受性仅次于D2菌株,且对大肠杆菌、金黄色葡萄球菌及枯草芽孢杆菌具有较强的抑制作用,对DPPH自由基清除率达到33.88%,可将其作为发酵剂,为益生菌功能食品开发提供基础。Six strains of lactic acid bacteria were isolated and purified from fermented pickle vegetable, D1, D4, D6 strains were primarily identified as Streptococcus and D2, D3, D5 Strains as Leuconostoc. Those strains were examined for the character of cholesterol-reducing, resistance to acidity, bile salt toxicity, antibacterial activities and antioxidant activities. Results showed that all strains have cholesterol-reducing rate, D1 strain had the highest degradation rate, and the degradation rate was 61.57% in 48 h. D1 strain had strong ability resistant to acid and bile salt toxicity, and showed strong antibacterial activity for Escherichia coli, Staphylococcus aureus and Bacillus subtilis, the scavenging rates of D1 strain to DPPH was up to 33.46%. Therefore, it could provide the foundation on probiotic functional food study as fermentation agent.

关 键 词：泡菜 胆固醇降解 益生菌 

分 类 号：TS201.4[轻工技术与工程—食品科学]