奶嚼口中乳酸菌的筛选及生物学特性研究  

Screening and Biological Characteristics of Lactic Acid Bacteria from Milk Chew

作　　者：郭云浩 李钰嘉 王宇轩 高钰琦 李新宇 冯美琴[1] 王海燕[1] GUO Yunhao;LI Yujia;WANG Yuxuan;GAO Yuqi;LI Xinyu;FENG Meiqin;WANG Haiyan(College of Animal Science and Food Engineering,Jinling Institute of Technology,Nanjing,Jiangsu 210038,China)

机构地区：[1]金陵科技学院动物科学与食品工程学院,江苏南京210038

出　　处：《农产品加工》2024年第12期62-66,共5页Farm Products Processing

基　　金：江苏省大学生创新训练计划项目重点项目(202213573033Z)。

摘　　要：奶嚼口又名朱和、乌日莫,是内蒙古当地特色美食,其乳酸菌含量丰富,有益消化和调节肠道菌群。从奶嚼口中分离纯化了4株乳酸菌,并从形态、生理生化、产酸能力、耐盐、耐酸、耐胆盐等方面进行生物学特性的综合评价。结果表明,4株菌都是植物乳杆菌;4株菌的最适生长温度均为37℃,14 h后均进入稳定期;4株菌的耐盐、耐酸、耐胆盐性均较好。Milk chew,also known as Zhuhe and Urimo,is a local specialty food in Inner Mongolia.It is rich in lactic acid bacteria,which is beneficial to digestion and regulation of intestinal microbiota.Four strains of lactic acid bacteria were isolated and purified from the milk chew.The biological characteristics of these four strains of lactic acid bacteria were comprehensively evaluated through morphological,physiological and biochemical identification,acid-producing ability,salt tolerance,acid tolerance,bile salt tolerance and other aspects.The results showed that the four strains were Lactobacillus plantarum.The optimum growth temperature of the four strains was 37℃,and all of them entered the stable stage after 14 h.The four strains had good tolerance to salt,acid and bile salt.

关 键 词：奶嚼口 乳酸菌 筛选 生物学特性 

分 类 号：Q939[生物学—微生物学]