发酵蔬菜中乳酸菌分离及其耐酸耐胆盐特性分析  

Isolation of Lactic Acid Bacteria from Fermented Vegetables and Analysis ofIts Acid Tolerance and Bile Salt Tolerance Characteristics

作　　者：郑秋霞 李自强 吴丽云[1] ZHENG Qiu-xia;LI Zi-qiang;WU Li-yun(Fujian Institute of Microbiology,Fuzhou,Fujian 350007,China)

机构地区：[1]福建省微生物研究所,福建福州350007

出　　处：《福建农业科技》2023年第2期28-33,共6页Fujian Agricultural Science and Technology

基　　金：福建省科技计划公益类项目(2020R1005004)。

摘　　要：为获得优良的耐酸耐胆盐乳酸菌菌株,从市售发酵蔬菜样品中分离乳酸菌,通过形态学观察以及糖发酵试验对其进行初步鉴定,并开展耐酸耐胆盐初筛及人工胃肠液复筛试验。结果表明:分离出的18株乳酸菌菌株中,有11株具有较高的耐酸耐胆盐能力;经过人工胃肠液复筛后,存活率高于30%的有4株,其中cf12菌株在人工胃液中存活率达到95%,人工肠液处理4、8 h后的存活率分别为173%、194%,菌液浓度未有下降反而有所增加,说明该菌株对低酸性环境及高胆盐环境均具有较强的耐受能力。4株乳酸菌经16S rDNA分子生物学鉴定表明,菌株cf10为植物乳杆菌Lactobacillus plantarum,菌株cf9、cf12为短乳杆菌Lactobacillus brevis,菌株cf18为副短乳杆菌Lactobacillus parabrevis。In order to obtain the lactic acid bacteria strains with excellent acid and bile salt tolerance,the lactic acid bacteria were isolated from the commercial fermented vegetable samples and preliminarily identified by using the morphological observation and sugar fermentation test.Then,the screening of acid and bile salt resistance and the re-screening test of artificial gastrointestinal juice were carried out.The results showed that 11 of the 18 strains of lactic acid bacteria had high acid and bile salt tolerance.After the re-screening of artificial gastrointestinal juice,the survival rate of 4 strains was higher than 30%,and the survival rate of the strain cf12 in artificial gastric juice reached 95%.The survival rates of the strains treated with the artificial intestinal juice for 4 h and 8 h were 173%and 194%,respectively.The concentration of bacterial suspension did not decrease but increased,indicating that the strain had strong tolerance to the low acidic environment and high bile salt environment.The 16S rDNA molecular biological identification of the four strains of lactic acid bacteria showed that the strain cf10 was Lactobacillus plantarum,the strains cf9 and cf12 were Lactobacillus brevis,and the strain cf18 was Lactobacillus parabrevis.

关 键 词：发酵蔬菜 乳酸菌 分离 耐酸 耐胆盐 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]