晋西北酸粥源短乳杆菌(Levilactobacillus brevis)M-10安全性评估  

Safety Assessment of Levilactobacillus brevis M-10 Isolated from Sour Porridge in Northwestern Shanxi

作　　者：王琪[1] 杨淑艺 刘鹏帆 蔡瑾[3] 秦文君[4] WANG Qi;YANG Shu-yi;LIU Peng-fan;CAI Jin;QIN Wen-jun(School of Life Science,Shanxi University,Taiyuan 030031,China;Jiangxi Lidu Liquor Industry Co.,Ltd.,Nanchang 331725,China;Institute of Applied Chemistry,Shanxi University,Taiyuan 030006,China;Department of Nutrition,Shanxi Traditional Chinese Medical Hospital,Taiyuan 030012,China)

机构地区：[1]山西大学生命科学学院,太原030031 [2]江西李渡酒业有限公司,南昌331725 [3]山西大学应用化学研究所,太原030006 [4]山西省中医药研究院营养科,太原030012

出　　处：《中国调味品》2024年第7期32-37,共6页China Condiment

基　　金：山西省自然科学研究面上项目(20210302123464)。

摘　　要：从晋西北酸粥发酵液中分离到一株短乳杆菌M-10,发现其具有耐酸、耐胆盐、抗氧化、抗菌、降胆固醇等多种益生特性。为了更好地应用该菌株,该研究评价了其体外和体内的安全性,包括溶血活性检测、明胶液化能力测定、硝基还原酶活性测定、吲哚和生物胺生成能力测定、SD大鼠急性毒性和亚急性毒性实验。经检测发现,短乳杆菌M-10缺乏溶血活性,不能液化明胶,缺乏硝基还原酶活性,不会生成吲哚,不能产生生物胺,包括酪胺、组胺、尸胺、腐胺等;该菌对SD大鼠的一般体征和血常规指标均无明显不良影响。以上研究结果表明,短乳杆菌M-10具有很好的安全性。该研究可为后续短乳杆菌M-10作为发酵剂或益生菌的开发奠定基础。A strain of Levilactobacillus brevis M-10 is isolated from the fermentation broth of sour porridge in northwestern Shanxi.It is found that it has various probiotic characteristics such as acid resistance,bile salt resistance,antioxidation,anti-bacteria,lowering cholesterol.In order to better apply this strain,in vitro and in vivo safety is evaluated,including hemolytic activity detection,gelatin liquefaction activity detection,nitroreductase activity detection,indole and biogenic amine production ability detection,acute and subacute toxicity experiments in SD rats.After detection,it is found that Levilactobacillus brevis M-10 lacks hemolytic activity,can't liquify gelatin,lacks nitroreductase activity,can't produce indole or biogenic amines,including tyramine,histamine,cadaverine,putrescine and so on.This strain has no obvious adverse effects on the general physical signs and blood routine indexes of SD rats.The results indicate that Levilactobacillus brevis M-10 has good safety.This study could lay foundation for the subsequent development of Levilactobacillus brevis M-10 as fermentation agent or probiotic.

关 键 词：晋西北酸粥 短乳杆菌 溶血活性 明胶液化活性 硝基还原酶活性 吲哚测定 生物胺测定 急毒亚急毒实验 

分 类 号：TS201.3[轻工技术与工程—食品科学]