盐酸菜中降胆固醇、亚硝酸盐乳酸菌筛选及功能特性研究  

Screening and functional property of cholesterol-and nitrite-degrading lactic acid bacteria from pickled vegetable

作　　者：曾承露[1] 李锋[1] 黄德娜[1] 

机构地区：[1]黔南民族师范学院化学化工学院,贵州都匀558000

出　　处：《中国酿造》2017年第7期37-41,共5页China Brewing

基　　金：贵州省教育厅自然科学研究重点项目(黔教合KY[2014]286);贵州省科学技术联合基金项目(黔科合LH字[2014]7418)

摘　　要：以独山传统工艺制作盐酸菜液为研究对象,运用涂布法分离纯化乳酸菌。采用生理生化试验和分子生物学法,鉴定菌株Y-12为棉籽糖乳球菌(Lactococcus raffinolactis)。运用比色法测定其对胆固醇和亚硝酸盐清除能力,该菌株对胆固醇和亚硝酸盐的降解率分别为78.15%和75.17%。对菌株Y-12进行耐酸、耐盐和耐胆盐试验研究,结果表明,菌株Y-12在pH值为≥2.5的酸性环境中能正常生长,能够耐受5%Na Cl和0.3%胆盐。Lactic acid bacteria were separated and purified from pickled vegetable produced by Dushan traditional fermentation process by spread plate method. Strain Y-12 was identified as Lactococcus raffinolactis by physiological biochemical tests and molecular biology method. The scavenging activity of the strain Y-12 on cholesterol and nitrite was determined by colorimetric method. The degradation rate of strain Y-12 on cholesterol and nitrite were 78.15% and 75.17%, respectively. The results of acid resistance, salt resistance and bile salt resistance tests showed that strain Y-12 was able to grow in acidic environment （pH ≥2.5）, and could tolerate 5% NaCl and 0.3% bile salts.

关 键 词：棉籽糖乳球菌 胆固醇 亚硝酸盐 乳酸菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]