一株降胆固醇乳酸菌的筛选、鉴定及在发酵泡菜中的应用  

Screening and Identification of a Strain of Lactobacillus with Cholesterol-reducing Ability and Its Application in Pickles

作　　者：朱奇奇 蒲博[1] 王周[1] 张驰翔 焦士蓉[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2016年第5期16-22,29,共8页China Condiment

基　　金：2014年度省部级学科平台开放课题(szjj2014-009);教育部春晖计划项目(12205543);西华大学研究生创新基金资助(ycjj2015025)

摘　　要：对降胆固醇乳酸菌进行了筛选和鉴定。采用MRS培养平板从泡菜中筛选出99株接触酶试验为阴性、革兰氏染色为阳性、有明显透明钙圈的菌株,并分别测定它们的降胆固醇作用。胆固醇降解率大于30%的有8株,其中I4的降解率为37.3%±1.50%(n=3)。通过生理生化试验和16SrRNA序列分析法,鉴定菌株I4为植物乳杆菌(Lactobacillus plantarum)。对植物乳杆菌I4进行了耐酸、耐胆盐试验的研究,实验表明植物乳杆菌I4具有很好的耐酸能力和一定的耐胆盐能力。对降胆固醇植物乳杆菌I4菌制剂在发酵泡菜中的应用进行研究。实验表明:与未添加I4菌种的发酵泡菜对比,泡菜成熟时间缩短,亚硝酸盐含量降低,总酸与总氨基态氮没有差异,感官检验没有差异,并进行了微生物指标测定,符合国家GB 2714-2003《酱腌菜卫生标准》。A strain of lactobacillus with cholesterol-reducing ability is screened and identified.Use MRS Plate to screen 99 strains from pickles with catalase test being negative,Gram staining being positive and obvious transparent calcium circle and their cholesterol-reducing effect is determined,wherein there are 8strains with cholesterol degradation rate greater than 30%,the degradation rate of I4 is 37.3%±1.50%（n=3）.Through physiological and biochemical test and 16 SrRNA sequence analysis,the strain I4 is identified as Lactobacillus plantarum.The acid resistance and bile salt resistance tests for I4 are carried out;the experimental results show that Lactobacillus plantarum I4 has good acid resistance ability and certain bile salt resistance ability.The application of Lactobacillus plantarum I4 in fermented pickles is studied.The experimental results show that comparison of fermented pickles without I4 species,the mature time of pickles is shortened,the nitrite content is reduced,the total acids and total amino nitrogen have no differences,and there is no difference with sensory test,and the microbial indexes are determined,which is accorded with the national standard GB 2714-2003.

关 键 词：乳酸菌 胆固醇 筛选 鉴定 发酵泡菜 

分 类 号：TS201.57[轻工技术与工程—食品科学]