发酵食品中降胆固醇益生菌的筛选及鉴定  

Screening and Identification of Probiotics with Degrading Cholesterol Ability

作　　者：高玉荣[1] 刘立君[1] 李本领[1] 李大鹏[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2016年第4期37-39,共3页Farm Products Processing

基　　金：黑龙江省教育厅科学技术研究(面上)项目(12541585)

摘　　要：以发酵香肠、酸菜及酸奶为原料,通过平板分离、体外降胆固醇能力的测定及益生功能评价,筛选出1株胆固醇降解率为69.2%的益生菌菌株S-59。该菌株不仅具有良好的耐酸能力、耐胆盐能力,而且具有较强的疏水性。经形态学、生理生化试验,将其鉴定为嗜酸乳杆菌。Using fermented sausage, sauerkraut juice, yogurt as materials, a probiotic strain of S-59 with 69.2% of cholesterol degrading rate is screened by the plate separation, evaluation of determination and probiotic function. The strain has not only good acid resistance ability, bile salt tolerance ability, but also the ability of hydrophobic. By the morphological, physiological and biochemical experiments, the strain is identified as Lactobacillus acidophilus.

关 键 词：发酵食品 降胆固醇 益生菌 筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]