摘要
酸菜是东北地区一种传统的发酵食品,因其独特的口感深受人们的喜爱。酸菜中的乳酸菌对其品质具有重要影响。研究从酸菜中分离筛选8株菌,经API50CH初步鉴定为植物乳杆菌,并对8株菌的耐酸、耐胆盐特性进行研究。结果表明,8株乳酸杆菌都能够耐受pH3.0的酸度(存活率85.3%～98.7%)和1%的胆盐(存活率87.9%～97.0%)。其中,菌株S2-1、S2-5、S2-6、S4-1在pH2.0的环境中能保持生长1h,具有较强的耐酸性。实验的研究结果为进一步研究植物乳杆菌的益生特性提供了重要的理论依据。
Sauerkraut is one of the popular fermented vegetable foods for its particular flavor in the northeast regions. The Lactobacilli play an important role in the fermentation of sauerkraut. In this article, eight strains isolated from northeast sauerkraut were identified as Lactobacillus plantarum and their resistance to acid and bile salt were also analyzed. The results showed that all strains could survive in the medium at pH3.0 or containing 1% bile salt, and the survival rates were 85.3%～98.7% and 87.9%～97.0%, respectively. This study provides the basis for further studies on potential probiotic properties of L. plantarum.
出处
《食品科技》
CAS
北大核心
2010年第10期35-38,共4页
Food Science and Technology
基金
国家自然科学基金项目(30670057)
吉林省科技厅重点项目(20080228)
现代农业产业技术体系建设专项资金(nycytx-0502)
比萨饼专用Mozzarella干酪加工技术的研究与开发(20080228)
关键词
酸菜
植物乳杆菌
耐酸
耐胆盐
sauerkraut
Lactobacillus plantarum
acid tolerance
bile tolerance
