发酵豆制品中乳酸菌分离及其鉴定和功能研究

Isolation of Lactic Acid Bacteria Showing Probiotic Activities from Chinese Traditional Fermented Foods

从4类中国传统发酵豆制品(臭豆腐类、腐乳类、豆瓣酱类、豆豉类)中分离出具有益生功能的乳酸菌。利用MRS液体培养基培养,通过对菌株进行耐酸、耐小牛胆盐、表面疏水性、抗氧化和降胆固醇试验,确定菌株的物理特性,同时进行16S rDNA序列的比对,最终确定分离得到了4株乳酸菌,分别命名为C1,C2,F1和F2。初步鉴定C1,C2为嗜酸乳杆菌(L.acidophilus),F1,F2为戊糖片球菌(P.pentosaceus),4株菌株均具有潜在益生功能。

The purpose of this study is to investigate the lactic acid bacteria with problotlc activities isolated irom Chinese tra- ditional fermented foods. Using MRS liquid medium, by strains resistant to acids, bile tolerance, cell surface hydrophobicity, anti-oxidation test, cholesterol lowering experiments and 16S ribosomal DNA sequence analysis to determine the characteris- tics of the strains. Finally, four strains are isolated from Chinese traditional fermented foods. C1 and C2 isolates are assigned to LactobaciUus acidipiscis. F1 and F2 isolates are assigned to Pediococcus pentosaceus. On the basis of their physiological prop- erties.