四特酒大曲中枯草芽孢杆菌的益生特性研究  

Study on Probiotic Properties of Bacillus subtilis Isolated from Site-flavor Daqu

作　　者：严美婷 李海闽[1] 张超凤[1] 杜霞[1] 张凤英[1] 

机构地区：[1]江西农业大学食品科学与工程学院,江西南昌330045

出　　处：《酿酒科技》2016年第3期57-60,共4页Liquor-Making Science & Technology

摘　　要：在四特酒大曲中分离纯化出4株细菌,经鉴定为枯草芽孢杆菌。通过采用体外模拟动物胃肠道环境的方法,对该4株枯草芽孢杆菌的益生特性(对酸、胆盐的耐受性及抑菌效果和产酶特性)进行研究。结果表明,其中有2株枯草芽孢杆菌具有较强的耐酸和耐胆盐能力,对大肠杆菌和金黄色葡萄球菌有较好的抑制作用,分解淀粉酶和蛋白酶的能力也较高。因此,可判断这两株枯草芽孢杆菌具有较好的益生特性。In this study, 4 bacteria strains were isolated from Site-flavor Daqu and then identified as different strains of Bacillus subtilis. The probiotic properties（the tolerance of acid and cholate, antibacterial effects and enzyme-producing properties） of the four strains were studied by simulating animal gastrointestinal environment in vitro. The results showed that, 2 of the 4 acillus subtilis strains had strong tolerance of acid and cholate, they could effectively inhibit Escherichia coli and Staphylococcus aureus; and they also had higher decomposition capability of amylase and protease. Therefore, these 2 Bacillus subtilis strains had better probiotic properties.

关 键 词：四特酒曲 枯草芽孢杆菌 益生特性 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]