摘要
以分离自西藏、新疆、青海地区传统自然发酵样品中的30株可用于食品中的乳酸杆菌为研究对象,以鼠李糖乳杆菌LGG为对照,经耐酸、耐胆盐、疏水作用、静电作用和自聚能力评价,初步筛选获得16株乳酸菌,对初筛优良菌株进行模拟胃液和模拟肠液耐受性实验。结果表明:4株菌在模拟胃液中孵育60 min存活率大于14.44%,4株菌在模拟胃液中孵育30 min存活率为3.91%~100.00%;16株菌在模拟肠液中孵育5 h存活率为31.73%~112.83%;菌株Z-1为最佳抗性菌株,在模拟胃液中孵育60 min存活率为93.07%,在模拟肠液中孵育5 h存活率为106.5%,疏水率为97.52%,对氯仿和乙酸乙酯的静电作用率为97.35%和24.67%,自凝聚率为11.26%。
A total of 30 food-grade Lactobacillus strains isolated from naturally fermented products from Tibetan,Xinjiang and Qinghai regions including Lactobacillus rhamnosus LGG(as a control)were evaluated for acid and bile salt tolerance,hydrophobicity,surface charge and auto-aggregation ability.Out of these,16 strains were selected and further evaluated for tolerance to artificial gastric and intestinal fluids.The results showed that the survival rates of 4 of the 16 strains were greater than 14.44%after 60 min of incubation in artificial gastric fluid and were 3.91%–100.00%after 30 min.For all 16 selected strains,the survival rate was 31.73%–112.83%after 5 h,and Z-1 had the strongest tolerance to artificial gastric fluid of these strains with a 93.07%survival rate after 60 min.The survival rate of Z-1 was 106.5%after 5 h of incubation in artificial intestinal fluid,hydrophobicity 97.52%,surface charge 97.35%and 24.67%in the presence of chloroform and ethyl acetate,respectively,and auto-aggregation ability 11.26%.
作者
徐显睿
李翠凤
杨洪来
隋勇军
李道河
张宗博
陈政言
张兰威
XU Xianrui;LI Cuifeng;YANG Honglai;SUI Yongjun;LI Daohe;ZHANG Zongbo;CHEN Zhengyan;ZHANG Lanwei(Food Laboratory of Qingdao Genyuan Biotechnology Group Co.Ltd.,Qingdao 266000,China;Qingdao GBW Industrial Co.Ltd.,Qingdao 266000,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266000,China)
出处
《乳业科学与技术》
2020年第2期8-12,共5页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
乳酸杆菌
益生潜力
疏水作用
静电作用
自聚能力
模拟胃液
模拟肠液
Lactobacillus
probiotic potential
hydrophobicity
surface charge ability
auto-aggregation ability
artificial gastric juice
artificial intestinal juice
