酸菜中乳酸菌的分离筛选及富硒性能研究  

Isolation and Characterization of Two Lactobacillus Strains in Sauerkraut and Its Abundant-selenium-containing Capability

作　　者：舒梅 钟婵 吴国平 郭道初 林丽萍 SHU Mei;ZHONG Chan;WU Guo-ping;GUO Dao-chu;LIN Li-ping(College of Food science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China;Nanchang Wei Le Fu Animal Husbandry Limited Company,Nanchang 330108,China)

机构地区：[1]江西农业大学食品科学与工程学院/南昌市农产品加工与质量控制重点实验室,江西南昌330045 [2]南昌维乐福牧业有限公司,江西南昌330108

出　　处：《江西农业大学学报》2019年第5期986-992,共7页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家自然科学基金项目(31560480,31760483);江西省自然科学基金项目(20171ACB20013)~~

摘　　要：以丰城市富硒地区的农家酸菜为原料,分离筛选出2株产酸和富硒能力较强的乳酸菌,经生理生化测定和16s rDNA基因序列同源性分析,这2株细菌分别为植物乳杆菌和类植物乳杆菌,命名为LCFC001、LCFC002。在MRS培养基37℃培养,2株乳酸菌的延滞期约4 h,培养18 h左右到达稳定期,浓度达2.5×10^10 CFU/mL,培养基pH值则从起始的6.3降至3.0。在MRS液体培养时,2株乳酸菌可耐终浓度320μg/mL亚硒酸钠;当培养液含亚硒酸钠浓度为20μg/mL时,菌株对硒的转化率可达74.5%。研究表明,分离的2株乳酸菌具有优良的无机硒耐受和转化性能。In this study,two lactobacillus strains with high abundant selenium containing capability,respectively named LCFC001 and LCFC002,were isolated and characterized from farm sauerkraut of Feng Cheng City area where is rich in selenium.Based on bacterial culture,physiological and biochemical characteristics,and 16s rDNA sequences analysis,LCFC001 and LCFC002 were strongly suggested to be Lactobacillus plantarum and Lactobacillus paraplantarum,respectively.Cultured in MRS at 37℃,they entered the logarithmic phase after incubation for 4 h and reached up to 2.5×10^10 CFU/mL in stationary phase cultivation for 18 h.The two strains secreted acid into the medium and the initiative pH of 6.3 dropped to pH of 3.0 in the stationary phase.They could be cultured in MRS medium containing up to 320μg/mL Na2SeO3.The selenium conversion rate of LCFC002 was 74.5%cultured in the concentration of 20μg/ml Na2SeO3 in MRS.The two strains showed resistance to high concentration of Na2SeO3 and high selenium conversion rate.

关 键 词：乳酸菌 酸菜 富硒性能 

分 类 号：Q939.117[生物学—微生物学]