发酵食品中降胆固醇乳酸菌的筛选及生物学特性研究

Isolation and Biological Characteristics of Cholesterol-lowering LAB from Fermented Food

本实验利用4种培养基,从5种发酵食品样品中分离到473株乳酸菌,其中H2O2酶反应阴性的有96株.从中筛选出了11株对胆固醇有较好降解能力的菌株,并对其生长特性,生化特性等进行了研究.根据菌落、细胞形态、生理生化特性试验,初步确定菌株ML03为果糖乳杆菌;MR12、MR13、AC01和AC15为类布氏乳杆菌;MR25为米酒乳杆菌;SC12和SC13为植物乳杆菌;HC12和HC17为干酪乳杆菌;而菌株ML21为乳杆菌属.11株乳酸菌的胆固醇的降解率都大于40%,其中类布氏乳杆菌MR12、AC01和植物乳杆菌SC12的胆固醇降解率超过了50%.

Total 473 strains of lactobacilli were isolated from five kinds of fermented foods, using four media. Among these strains, Catalase tests of 96 strains were negative, of which 11 strains showed the higher ability compared with others. Based on their culture characteristics, morphological observation and biochemistry experiment, ML03 was preliminarily identified as Lactobacillus fructosus, MR12, MR13, AC01 and AC15 as Lactobacillus parabuchneri, MR25 as L. sake, SC12 and SC13 as Lactobacillus plantarum, HC12 and HC17 as Lactobacillus casei; ML21 as Lactobacillus sp.. All of them could remove above 40% cholesterol in media, and L. parabuchneri MR12, L. parabuchneri ACO1, L. plantarum SC12 did more than 50%.