摘要
研究了瑞士乳杆菌作为发酵肉制品发酵剂的发酵特性;在模拟胃肠道环境中对酸和胆盐的耐受性;另以Caco-2细胞为体外肠道上皮细胞模型,研究了瑞士乳杆菌对小肠的黏附性和影响黏附的因素。实验结果表明,瑞士乳杆菌不产粘液,不产气,不产H2S,不产氨,不产H2O2,不具有氨基酸脱羧酶活性,不具有硝酸还原酶能力,具有抑制S.aureus和E.coli能力,能耐受一定量的NaCl和NaNO2,发酵葡萄糖产酸。瑞士乳杆菌同时还具有较好的耐酸和耐胆盐性能。通过瑞士乳杆菌的小肠黏附实验发现,生长稳定期的瑞士乳杆菌与Caco-2细胞有很好的黏附效果,当瑞士乳杆菌与Caco-2细胞共培养时间为2h时,黏附趋于饱和,且黏附环境pH值为7.0时黏附性最强。结果显示瑞士乳杆菌具备益生活性,满足发酵肉制品中益生菌制剂的筛选标准,可作为发酵菌种用于发酵肉制品的生产。
This study aimed to characterize biochemical properties of Lactobacillus helveticus to evaluate the suitability of strains as starter in the processing of fermented meat product. Certain fermentation properties of Lactobacillus helveticus as the starter in fermented meat products were researched. Acid and bile tolerance of Lactobacillus helveticus in simulated gastrointestinal environments were also researched. In addition,the adhesion of Lactobacillus helveticus was studied using Caco-2 cell as an in vitro model for intestinal epithelium. The factors which affect Lactobacillus helveticus' s adhesion to Caco-2 model were also studied. Results demonstrated that Lactobacillus helveticus did not produce mucus,gas,H2S,ammonia,and H2O2,and did not possess amino acid decarboxylase activity and nitrate reductase activity. Lactobacillus helveticus exhibited ability against S. aureus and E. coli and tolerance to sodium chloride and nitrite. Acid was produced when sugars were fermented by Lactobacillus helveticus. Lactobacillus helveticus was resistant to acid and bile salt. Lactobacillus helveticus in stationary phase had good adhesion to Caco-2 cells. The adhesive ability of Lactobacillus helveticus to Caco-2 cells was best when Lactobacillus helveticus was in stationary phase. The adhesion was saturated when Lactobacillus helveticus and Caco-2 cells were co-cultured for 2 h. The adhesion was optimal at pH 7. 0. The results showed that Lactobacillus helveticus had probiotics properties and met the standards for screening of probiotic preparations in fermented meat. It could be used as starter in the processing of fermented meat product.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第5期32-36,共5页
Food and Fermentation Industries
基金
国家自然科学基金青年科学基金项目(31101314)
江苏省自然科学基金项目(BK2011787)
江苏省高校自然科学基金项目(13KJB550013)
南京师范大学特聘教授
高层次人才科研启动基金项目(184070H2B08)
