腊肠中降胆固醇乳酸菌的筛选及鉴定

Isolation and identification of cholesterol-lowering lactic acid bacteria from sausage

通过硫磷铁比色法,该试验从腊肠中共分离到具有降胆固醇能力的乳酸菌35株,胆固醇的清除能力为9.65%～48.23%,清除率在40%以上的有11株,而乳酸菌HC12的胆固醇清除率最高(48.23%)。通过对乳酸菌HC12的形态观察、生理生化试验、糖发酵试验及16S rDNA序列分析等研究,鉴定HC12为干酪乳杆菌。

A total of 35 strains of lactic acid bacteria were isolated from sausage by sulphur-phosphorus-ferrum colorimetric methods. All strains could remove cholesterol in the range of 9.65% to 48.23%, among which 11 strains could remove 40% and the strain HCl2 was the highest. Studies on morphological, physiological, biochemistry tests and 16S rDNA sequencing analysis indicated that strain HC 12 was Lactobacillus casei.