自然发酵五彩椒中具有益生特性乳酸菌的筛选及鉴定  

Screening and identification of lactic acid bacteria with probiotic characteristics from naturally fermented Capsicum annuum

作　　者：雷昌贵[1] 孟宇竹 陈锦屏[3] 蔡花真[1] 张雯雯[1] 姚会敏[1] LEI Changgui;MENG Yuzhu;CHEN Jinping;CAI Huazhen;ZHANG Wenwen;YAO Huimin(Food and Chemical Engineering Department,Henan Quality Polytechnic,Pingdingshan 467000,China;Modern Service Department,Pingdingshan Institute Technology,Pingdingshan 467000,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119,China)

机构地区：[1]河南质量工程职业学院食品与化工学院,河南平顶山467000 [2]平顶山技师学院现代服务系,河南平顶山467000 [3]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《中国酿造》2023年第4期168-174,共7页China Brewing

基　　金：全国食品产业职业教育教学指导委员会2022年度教育教学改革与研究课题(SHK2022024,SHK2022068);河南省教育科学规划一般课题(2022YB0575)。

摘　　要：为获得具有益生功效的乳酸菌,采用钙溶圈法从自然发酵五彩椒发酵液中分离纯化乳酸菌,测定其耐酸能力,并对耐酸能力较强的菌株进行鉴定。结果表明,分离得到32株疑似乳酸菌,其中5株菌(编号为CA1-1,CA1-4,CA3-4,CA4-2,CA6-2)具有较强的耐酸能力。根据16S r RNA测序结果,菌株CA1-1、CA3-4、CA6-2分别被鉴定为发酵乳杆菌(Lactobacillus fermentum)、类肠膜魏斯氏菌(Weissella paramesenteroides)、嗜酸乳杆菌(Lactobacillus acidophilus),菌株CA1-4、CA4-2被鉴定为植物乳杆菌(Lactobacillus plantarum)。菌株CA1-1和CA4-2的产酸量(9.43 g/L和9.86 g/L)和胆盐处理4 h后的存活率(108.1%和96.51%)均高于其余菌株。此外,菌株CA1-1和CA4-2的耐胃肠道消化能力(胃液处理3 h后的存活率分别为82.4%和88.89%,肠液处理3 h后的存活率分别为38.4%和41.88%)、抗氧化能力(DPPH自由基清除率分别为46.84%和37.49%,羟基自由基清除率分别为44.97%和52.05%)和抑菌能力均强于其余菌株,初步证明了菌株CA1-1和CA4-2的益生特性,具有潜在应用和开发价值。In order to obtain lactic acid bacteria with probiotic effect,the lactic acid bacteria were isolated and purified from fermentation liquid of naturally fermented Capsicum annuum by calcium dissolved ring method,the acid tolerance ability was determined,and the strains with stronger acid tolerance ability were identified.The results showed that 32 suspected strains of lactic acid bacteria were isolated,of which 5 strains(with the number CA1-1,CA1-4,CA3-4,CA4-2,CA6-2)had stronger acid tolerance ability.According to the results of 16S rRNA sequencing,the strains CA1-1,CA3-4 and CA6-2 were identified as Lactobacillus fermentum,Weissella paramesenteroides and Lactobacillus acidophilus,respectively,and the strains CA1-4 and CA4-2 were identified as Lactobacillus plantarum.The strains CA1-1 and CA4-2 had better acid yield(9.43 g/L and 9.86 g/L)and survival rate(108.1%and 96.51%)after treatment with bile salt for 4 h.In addition,the gastrointestinal digestive tolerance ability(survival rate was 82.4%and 88.89%,respectively after treatment with gastric fluid for 3 h,and the survival rate was 38.4%and 41.88%,respectively after treatment with intestinal fluid for 3 h),antioxidant ability(DPPH radical scavenging rate was 46.84%and 37.49%,respectively,hydroxyl radical scavenging rate was 44.97%and 52.05%,respectively)and antibacterial ability were stronger than those of other strains,the probiotic properties of strains CA1-1 and CA4-2 were preliminarily proved,which had potential application and development value.

关 键 词：五彩椒 乳酸菌 筛选鉴定 发酵 益生特性 

分 类 号：Q939.97[生物学—微生物学]