一株益生特性优良的干酪乳杆菌的筛选  

Screening of Lactobacillus casei 05-20 with potential probiotic properties

作　　者：鄢梦洁 卢海强[1] 李晨[1] 谷新晰[1] 李浩洋[1] 田洪涛[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《食品科技》2016年第8期8-13,共6页Food Science and Technology

基　　金：国家农业科技成果转化资金项目(2014GB2A200337)

摘　　要：通过对5株发酵植物蛋白性能优良的乳酸菌在人工消化液中的耐受性、抑菌作用、疏水性以及各菌株不同组分的抗氧化活性进行测定,以期获得特性及功能优良的益生菌。结果表明,干酪乳杆菌05-20具有较高的肠胃道耐受性,经人工消化液处理6 h后耐受率为76.55%;对致病菌大肠杆菌、金黄色葡萄球菌及单核细胞增生李斯特菌具有抑制作用;对二甲苯、氯仿和乙酸乙酯的疏水率依次为81.87%、95.14%和62.24%;干酪乳杆菌05-20还表现出较高的抗氧化性,如:发酵上清液对羟自由基的清除率为38.30%,胞内提取物对DPPH自由基的清除率为67.87%,完整细胞对Fe^(2+)的螯合率为86.46%。综上所述,干酪乳杆菌05-20可作为今后开发功能性益生产品的潜在菌株。Five lactic acid bacteria strains of superior to ferment vegetable protein were subjected to in vitro analyses to determine their probiotic potential. The stains of LAB were subjected to simulation of tolerance to the gastrointestinal tract, antimicrobial activity against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, hydrophobicity, and antioxidant capacity. In this study, L. casei 05-20 showed high tolerance to simulated gastric juice, with tolerance rate of 76.55%, could inhibit the growth of the pathogens, the hydrophobicity rates with xylene, chloroform, ethyl acetate were 81.87%, 95.14% and 62.24% respectively. This strain also showed high antioxidant activity, the scavenging hydroxyl radical rate of fermentation supernatant was 38.30%, the scavenging DPPH· rate of the cell free extracts was 67.87%, the chelating metal rate of intact cells was 86.46%. These findings suggested that L. casei 05-20 can act a potential probiotic in functional food.

关 键 词：发酵植物蛋白 干酪乳杆菌 益生特性 抗氧化能力 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]