西藏灵菇中Lactobacillus casei LC577的分离鉴定及特性  

Isolation, Identification and Properties of Lactococcuslactis casei LC577 from Tibetan Kefir

作　　者：齐世华 张栋 赵林森 艾连中[3] 王世杰 QI Shihua;ZHANG Dong;ZHAO Linsen;AI Lianzhong;WANG Shijie(Hebei Yiran Biotechnology Co. Ltd., Shijiazhuang 050800, China;Shijiazhuang Junlebao Dairy Co. Ltd., Shijiazhuang 050221, China;School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology, Shanghai 200093, China;College of Bioscience and Bioengineening, Hebei University of Science and Technology, Shijiazhuang 050018, China)

机构地区：[1]河北一然生物科技有限公司,河北石家庄050800 [2]石家庄君乐宝乳业有限公司,河北石家庄050221 [3]上海理工大学医疗器械与食品学院,上海200093 [4]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《乳业科学与技术》2019年第5期16-20,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：河北省重点研发计划项目（18227124D;19227136D）;石家庄市科学技术研究与发展计划项目（181170252A）

摘　　要：从西藏灵菇中分离到一株菌株,命名为LC577,经形态学特征、16SrRNA基因序列及生理生化特性分析,鉴定为干酪乳杆菌(Lactobacilluscasei)。结果表明:干酪乳杆菌LC577具有良好的产酸能力,进行脱脂乳发酵后具有浓郁的干酪香气;同时该菌株具有一定的耐酸耐胆盐能力,在模拟人工胃液环境中培养4h后,活菌数出现微弱增加,而经3g/L牛胆汁作用4h后,活菌数降至6.15×10^5CFU/mL。A probiotic lactic acid bacterium, named LC577, was isolated from Tibetan kefir. This bacterial strain was identified as Lactococcuslactis casei based on its morphologic properties, 16S rRNA sequence analysis and physiological and biochemical characteristics. The strain had a strong ability to produce acid, and produced a cheese-like aroma after fermentation in skim milk. In addition, it showed tolerance to acid and bile. After 4 h culture in a simulated gastric fluid, the viable count increased slightly, but decreased to 6.15×10^5 CFU/mL after exposed to 3g/L oxgall for 4h.

关 键 词：西藏灵菇 干酪乳杆菌 益生菌 分离鉴定 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]