摘要
干酪乳杆菌LC-13和乳酸乳杆菌LL-12是从发酵优良的四川泡菜老水中分离的,具有很好发酵性能。本文对其耐酸能力、耐胆盐能力、耐渗透压能力、拮抗肠道病原菌能力等耐受性进行了研究,结果表明,2株乳酸菌均有较强的抗逆能力,具有较好的益生菌潜力。
Lactobacillus casei LC-13 and Lactobacillus lactic LL-12 were isolated from the natural fermented pickles with good flavor and the two strains have good fermentation performance. The abilities of acid-tolerance, bile salt-tolerance, NaCl-tolerance, pathogenic-inhibition were studied. The results indicated that the two strains had high degree tolerance property and had good potentiality of probiotics.
出处
《食品与发酵科技》
CAS
2010年第4期50-52,55,共4页
Food and Fermentation Science & Technology
关键词
乳酸菌
耐受特性
益生菌
Lactic acid bacteria
tolerance property
probiotics.
