乳杆菌在胆盐MRS培养基中的传代稳定性  

Passage Stability of Lactobacillus in Bile Salt MRS Medium

作　　者：徐凡 张臣臣 潘丽娜 康文丽 汪家琦 李威 黄玉军[1] XU Fan;ZHANG Chenchen;PAN Lina;KANG Wenli;WANG Jiaqi;LI Wei;HUANG Yujun(Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control,College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Ausnutria Dairy(China)Co.Ltd.,Hunan Engineering Research Center of Human Microecological Products,Changsha 410017,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏省乳品生物技术与安全控制重点实验室,江苏扬州225127 [2]澳优乳业(中国)有限公司,人体微生态制品湖南省工程研究中心,湖南长沙410017

出　　处：《现代食品科技》2024年第4期46-54,共9页Modern Food Science and Technology

基　　金：国家自然科学基金项目(32272333);湖南省长沙市望城区科技计划重点研发计划项目(K221012);扬州市-扬州大学市校合作共建科技创新平台(YZ2020265);扬州大学“青蓝工程”项目。

摘　　要：该实验探究提高乳杆菌传代稳定性的方法以提高乳杆菌在胃肠道的定植能力,为工业生产提供依据。该研究以植物乳杆菌M547、M621、M748、戊型乳杆菌M750为研究对象,研究胆盐环境对菌株生长的影响,利用生长曲线仪确定合适胆盐培养菌株的浓度,对比胆盐培养和MRS培养的菌株在耐胆盐能力、产酸能力、耐酸能力的表现。0.04%的胆盐培养后,菌株在传代过程中对于0.075%胆盐的耐受存活率提升11%~18%左右,0.1%胆盐的耐受存活率提升20%~34%。胆盐培养对于产酸能力,耐酸能力及稳定性的提高没有明显作用,但对菌株的耐胆盐能力及传代稳定性有提高作用,可为研究改善益生菌的益生特性的方法提供理论支持。In this study,a passage stability-improving method gor Lactobacillus was explored to improve the colonization ability of Lactobacillus in the gastrointestinal tract,which would provide a basis for industrial production.In this research,Lactiplantibacillus plantarun M547,M621 or M748 and Lactiplantibacillus pentosus M750 were used as the research objects to investigate the effect of bile salt addition on the growth of the strains,and the appropriate concentrations of the bile salt culture strains were determined using the growth curve instrument,and the performance of bile salt culture and MRS culture strains in terms of bile salt tolerance,acid production capacity,and acid resistance was compared.After the culture with 0.04%bile salt,the survival rate of the strain with tolerance towards 0.075%bile salt increased by about 11%~18%during passage,and the survival rate of the strain with tolerance towards 0.1%bile salt increased by 20%~34%.Bile salt culture had no obvious effect on the improvement of acid production capacity and acid tolerance and stability,but can improve the bile salt tolerance and passage stability of the strains,which can provide theoretical support for the research of the methods to improve the probiotic properties of probiotics.

关 键 词：乳杆菌 稳定性 胆盐 耐受能力 生长曲线 

分 类 号：TS201.3[轻工技术与工程—食品科学]