摘要
采用半选择性培养基MRS,从发酵白菜、芹菜、酸辣椒、莴笋四种蔬菜中筛选出四株细菌,鉴定为乳酸菌,在MRS—CHOL培养基中对这些菌进行体外胆固醇降解效果的研究,在38℃培养条件下,培养5d后,测定胆固醇的降解率。本研究从四种菌株不同接种量、基质中不同的胆固醇的含量对胆固醇降解量的影响,得到不同的变化趋势图;并同时研究了培养基中pH值的变化及菌数的变化。
Adopting half alternative culture MRS, four bacteria strains were screened from four kinds of fermented vegetables,namely cabbage, celery, sour pepper, and lettuce. Identified as the lactic acid bacteria, the degrading result of external cholesterolby these bacteria in MRS-CHOL culture was studied. Under 38℃, after training 5d, the degradation rate of the cholesterol wasdetermined. From different inoculating amounts of the four bacterial strains, the degrading rate of cholesterol in differentcholesterol contents in the culture medium was assayed to obtain the different variation tendency curve. Mean while the changeof pH and amount of bacterium in the culture medium were studied.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第7期59-62,共4页
Food Science
基金
国家科技部攻关项目(2001BA535C-7)
