摘要
为获取具优良加工性能和降解胆固醇功能的乳酸菌,从四川稻城两类传统干酪(牦牛奶饼、酥油奶饼)中分离筛选得到7株乳酸菌,经16S rRNA序列鉴定有5株为植物乳杆菌(Lactobacillus plantarum)。对其进行耐酸、耐胆盐、表面疏水性及自聚合能力、抑菌和降胆固醇检测,结果表明,7株菌均具一定的耐酸和耐胆盐能力,在pH 3.5和0.1%胆盐浓度条件下可生长;菌株N-4疏水性达29.57%,N-8自聚能力达66.09%;菌株N-8对大肠杆菌和金黄色葡萄球菌的抑菌圈分别为11.17 mm和15.00 mm,抑菌能力均强于其他菌株;菌株N-1可降解培养基中的胆固醇,降解率达31.77%,有望利用其发酵生产具降胆固醇能力的新型功能性乳制品。综上,从传统干酪中分离筛选的乳酸菌具有潜在的益生功能,可应用于功能性乳制品开发。
In order to obtain lactic acid bacteria （LAB） of excellent processing properties and beneficial functions of lowering cholesterol, seven strains of lactic acid bacteria were isolated from two kinds of traditional cheese from Daocheng, Sichuan, among which five were identified asLoctoboci//us p/antorum by 16S rRNA sequence. All strains were subjected to acid and bile saltresistance, surface hydrophobicity and self-aggregation, antibacterial and cholesterol-lowering test. The results showed that all the bacterial strains had a certain degree of acid resistance and bilesalt tolerance, and they could grow under the conditions of pH 3.5 and 0.1% bile salt. Thehydrophobicity of N-4 was 29.57% and the self-aggregation capacity of N-8 was 66.09%; The antibacterial activity of N-8 to Escherichia co/i and Staphylococcus aureus was the strongest, with the inhibition zone being 11.17mm and 15.00 mm,respectively. The strain N-1 can degrade the cholesterol in the medium, and the degradation rate was 31.77%, and it is expected to be applied on the development of new functional dairy products with the ability of lowering cholesterol. In conclusion, LAB strains isolated from traditional cheese has a potential probiotic function.
出处
《中国测试》
北大核心
2017年第12期58-62,共5页
China Measurement & Test
基金
四川省科技支撑计划项目(2016NZ0005
16ZC2087)
关键词
传统干酪
乳酸菌
功能特性
胆固醇
traditional cheese
lactica cidbacteria
function properties
cholesterol
