内蒙古传统谷物发酵食品-酸粥中益生乳杆菌的体外筛选

Screening of Probiotic Lactobacillus from Traditional Grain Fermentation Food-Acid Gruel in Inner Mongolia

从传统谷物发酵食品-酸粥中分离并鉴定了13株乳杆菌,研究其生物学特性,为开发不同类型和不同功能的乳酸菌发酵剂和发酵食品奠定了基础。通过体外测试了其耐酸、耐胆汁及降胆固醇能力。结果发现,7株菌在pH值3.0的条件下存活率达50%以上,对胆固醇的降解率在50%以上,耐胆汁效果良好。其中菌株NSZL-2、NSZL-11和NSZL-12具有良好的生物学特性,有可能成为潜在功能性菌株。

13 Lactobacillus strains that were isolated from traditional grain fermentation food-acid gruel in Inner Mongolia were identified, and the biological characteristics of the strains were studied. It is the basic for the development of various types and function of lactic acid bacteria starter and fermentation food. The strains were examined for resistance to pH, bile-tolerance and cholesterol-lowering ability in vitro. The result showed that the survival rate of 7 strains are exceeding 50 % on the conditions of pH 3.0, and the degradation ability of cholesterol of another 7 strains were exceeding 50% ,at the same time the results of hile-tolerance are good. In result the lactobacillus NSZL-2,NSZL-11 and NSZL-12 being good biological characteristics may become potential functionality strain.