传统发酵酸肉中微生物的分离鉴定及其益生潜力评价  

Isolation,Identification and Probiotic Potential Evaluation of Microorganisms from Traditional Fermented Sour Meat

作　　者：李雪菲 潘琼 罗慧婷 徐宝才 李沛军 LI Xuefei;PAN Qiong;LUO Huiting;XU Baocai;LI Peijun(China Light Industry Key Laboratory of Meat Microbial Control and Utilization,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,中国轻工业肉品微生物控制及利用重点实验室,安徽合肥230009

出　　处：《食品科学》2024年第14期75-84,共10页Food Science

基　　金：国家自然科学基金面上项目(32172235);国家自然科学基金青年科学基金项目(32302142);中央高校基本科研业务费专项(JZ2022HGTA0317)。

摘　　要：为从中式传统发酵肉制品中筛选出益生特性优良的有益菌,以我国贵州部分地区苗族、侗族和布依族的传统发酵酸肉为对象,对其中的微生物进行分离鉴定及益生潜力评价。3种酸肉中共分离出62株细菌,经模拟胃液初筛后得到对胃环境耐受性能良好的12株菌,包括1株香肠伴生乳杆菌、5株植物乳植杆菌、3株腐生葡萄球菌和3株干酪葡萄球菌;其中,香肠伴生乳杆菌KLMM196、植物乳植杆菌KLMM198、腐生葡萄球菌KLMM253、干酪葡萄球菌KLMM307和KLMM313具有良好的消化道环境耐受能力、疏水性和自聚集能力,具有较强的益生潜力,且无溶血活性。The aim of this study was to obtain excellent probiotic bacteria from traditional Chinese fermented meat products.A total of 62 bacterial strains from the Miao,Dong and Buyi ethnic groups' traditional fermented sour meat in selected regions of Guizhou,China were isolated,identified and evaluated for their probiotic potential.Twelve strains with good tolerance to simulated gastric juice were identified,including one strain of Companilactobacillus farciminis,five strains of Lactiplantibacillus plantarum,three strains of Staphylococcus saprophyticus and three strains of S.casei.Among them,C.farciminis KLMM196,L.plantarum KLMM198,S.saprophyticus KLMM253,S.casei KLMM307 and S.casei KLMM313 exhibited good gastrointestinal tolerance,hydrophobicity,self-aggregation ability,strong probiotic potential,and no hemolytic activity.

关 键 词：酸肉 分离鉴定 乳酸菌 凝固酶阴性葡萄球菌 益生潜力 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]