自然发酵泡菜汁中植物乳杆菌的分离鉴定与体外益生特性研究  

Isolation and Identification of Lactobacillus plantarum from Naturally Fermented Pickle Juice and Its Probiotic Properties in Vitro

作　　者：侯颖 王维宇 牛明福 马丽苹 秦翠丽 宫强 

机构地区：[1]河南科技大学食品与生物工程学院河南省食品原料工程技术研究中心洛阳市微生物发酵工程技术研究中心,洛阳471023

出　　处：《动物营养学报》2017年第10期3611-3619,共9页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金项目(31400098);河南科技大学创新能力培育基金项目(2014ZCX025);河南科技大学青年基金项目(2013QN019);河南科技大学人才基金项目(13480031);河南科技大学大学生研究训练计划(2015067)

摘　　要：利用MRS固体培养基从自然发酵的泡菜汁中分离到1株优势乳酸菌,将其命名为菌株R1,经16S rRNA基因序列分析,并结合生理生化特性和糖发酵试验将其鉴定为植物乳杆菌(Lactobacillus plantarum)。菌株R1具有很强的产酸能力,24 h内可使MRS液体培养基p H从6.14降为3.59。菌株R1的发酵上清液对痢疾志贺氏菌、金黄色葡萄球菌、铜绿假单胞菌、鸡肠炎沙门氏菌、大肠埃希氏菌均有很好的抑制作用。体外益生试验表明,菌株R1能耐受0.3%的胆盐、p H 3.0的酸度以及60℃、30 min的热处理,对人工胃液和人工肠液也有很好的耐受性。菌株R1对头孢类和青霉素类抗生素较敏感,对诺氟沙星、卡那霉素、链霉素等抗生素不敏感。A dominant lactic acid bacteria was isolated from natural fermented pickle juice by MRS solid medi-um and it was named strain R 1. Strain R 1 was identified as Lactobacillus plantarum by the analysis of its 16S rRNA gene,physiological and biochemical characteristics and sugar fermentation test. Strain R1 had a strong a-bility to produce acid and the pH of the MRS f luid medium inoculated strain R 1 decreased from 6.14 to 3.59 within 24 h . The fermentation supernatant of strain R 1 could inhibit the growth of Shigella dysenteriae, Staphy-lococcus aureus,Pseuduinonas aeniginasa,Salmonella enteritidis,and Escherichia coli. In vitro probiotic tests showed that strain R 1 could survive in the medium containing 0 . 3 % salt bile or with pH 3.0. The growth of strain R 1 was not affected after i t was heated by 60 ℃ for 30 m in. Strain R 1 also had good tolerance to a rtifi-cial gastric juice and artificial intestinal juice. Strain R 1 was sensitive to the antibiotics of the kinds of cephalo-sporins and penicillins, and was insensitive to norfloxacin, bacitracin, kanamycin, streptomycin.

关 键 词：植物乳杆国 抑国活性 分离 鉴定 益生特性 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]