农户自制酸菜中益生潜力乳酸菌的分离鉴定

Separation and identification of lactic acid bacteria with probiotic potential from chinese ssuerkraut

从农户自制酸菜中分离,鉴定具有益生潜力的优质乳酸菌菌株。根据菌落形态,革兰氏染色和透明圈,从酸菜汁中初步分离到40株乳酸菌菌株,以耐人工胃液为筛选指标,从初筛菌中选择耐酸能力强的乳酸菌,用16sRNA分子生物学方法鉴定菌种。比较筛选菌的耐胆碱能力,产酸性能以及抑菌能力,从中挑选出综合能力最好的菌株。分离得到一株耐酸,耐人工肠液,耐胆碱,产酸能力强,对大肠杆菌,金黄色葡萄球菌和烟曲霉都具有抑制能力的植物乳杆菌。

Lactic acid bacteria with potential can be separated and identified to be used as probiotics from Chinese sauerkraut. According to colony morphology,gram faerbung and transparent zone,40 strains of lactic acid bacteria preli minary were screened,the screened strains was tested by artificial gastric juice,only those having ability to survive in artificial gastric juice more than two hours will be selected. To identity strains,molecular method based on 16sRNA was used. Furthermore,choline-resistance,producing acid and bacteriostat were compared among their strains. At last,we screened out a excellent plant plantarum that resistance to？ artificial intestinal juice,choline,with the ability to produce acid and inhibiting E. coli、staphylococcus aureus and smoke aspergillus.