老陈醋来源乳酸菌的益生特性筛选及安全评价  

Probiotic Character and Safety Assessment for Lactic Acid Bacteria Isolated from Shanxi Aged Vinegar

作　　者：许女[1] 贾瑞娟 李雅茹[1] 张浩[1] 王如福[1] Xu Nü;Jia Ruijuan;Li Yaru;Zhang Hao;Wang Rufu(Food Science and Engineering College,Shanxi Agricultural University,Taigu 030801,Shanxi)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食品学报》2020年第10期23-33,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：山西省科技重大专项(201703D211001-06-05);山西省重点研发计划项目(201903D221037)。

摘　　要：对20株分离自山西老陈醋醋醅中的乳酸菌菌株进行益生特性和安全评价。结果显示植物乳杆菌172,173和发酵乳杆菌179具有较强的DPPH、胆固醇的清除能力,生物胺降解能力,ACE抑制活性及产细菌素、γ-氨基丁酸和乙偶姻的能力。毒力基因PCR结果显示大部分菌株呈阴性,仅有少量菌株呈现hyl(2/20)和ace(2/20)阳性。抗生素抗性基因ermB和tetM的检测率较高,分别达到70%(14/20)和65%(13/20)。另外2株淀粉乳杆菌显示出blaZ和vanX阳性。有7株菌携带编码酪氨酸脱羧酶的tdc基因,5株菌携带odc(鸟氨酸脱羧酶)基因,未检测出hdc(组氨酸脱羧酶)基因。吲哚试验、硝酸盐还原酶、D-乳酸试验结果均为阴性。小鼠毒理实验进一步证明了植物乳杆菌172,173和发酵乳杆菌179这3株菌的安全性,为进一步研究与应用开发提供了科学依据。Probiotic character and safety assessment of 20 lactic acid bacteria isolated from Shanxi aged vinegar was investigated in the present work. The results showed that L. plantarum 172, 173 and L. fermenti 179 were potential probiotics with strong ability of DPPH scavenging, cholesterol removal, biogenic amine degradation and ACE-I activity. Also, the higher producing property of bacteriocin, GABA and acetoin were observed in the three strains. The virulence genes PCR results showed that most of the strains were negative, with only a few strains showing hyl(2/20) and ace(2/20) positive. The most detected antimicrobial resistance genes were erm B(70%, 14/20) and tet M(65%, 13/20). bla Z and van X were detected in two strains of L. amylovorus. Additionally, 7 strains carried tdc genes(tyrosine decarboxylase), 5 strains carried odc(ornithine decarboxilase) genes, and the hdc(histidine decarboxylase) genes were not detected in this study. All of strains were negative in the test of indole, nitrate reductase and D-lactic acid producing. The mice toxicology test furtherly demonstrated the safety of L. plantarum 172, 173 and L. fermenti 179, which provided a scientific basis for future research and application.

关 键 词：乳酸菌 益生特性 安全评价 

分 类 号：TS201.3[轻工技术与工程—食品科学]