市售酸奶中干酪乳杆菌益生作用的初步研究

Study on probiotic properties of Lactobacillus casei from market yogurt

对分离自武汉市售某品牌益生菌风味发酵乳的干酪乳杆菌进行了益生作用的初步评估和研究。结果表明:此干酪乳杆菌能较好地耐受人工胃液,在与p H值为1.5的人工胃液作用2.5 h后仍然维持108的活菌数;在体外具有一定抗氧化能力,且其厌氧培养物抗氧化能力优于有氧培养物,其中对羟自由基及脂过氧化自由基的清除发酵上清液强于胞内提取物,而对超氧阴离子自由基的清除胞内提取物则更优;该菌上清液在体外具有较强抑菌作用,对大肠杆菌和沙门氏菌的最低抑菌浓度(MIC)为10~5m L^(-1),而对金黄色葡萄球菌的MIC为10~4m L^(-1),同样,厌氧培养有利于抑菌作用的发挥。

The Lactobacillus casei isolated from certain brand probiotic fermented milk of Wuhan was studied for its probiotic properties . The results showed that the Lactobacillus casei could well survived in artificial gastric juice and remained 10s even after 2.5 h interaction with artificial gastric juice of pill.5. In vitro it had certain antioxidant capacity and showed higher antioxidant activity under anaerobic conditions. For hydroxyl free radicals and lipid peroxidation free radicals scavenging, its fermentation supernatants compared with the intracellular extracts were reflected in a higher level, and for scavenging superoxide anion, the intracellular extracts showed a better level. Its supernatant also had a strong antibacterial activity in vitro and the minimum inhibitory concentration （MIC） ofE. coli and Salmonella was 105 cfu / mL, where the MIC for S. aureus was 104 cfu / mL. And the same, anaerobic culture was conducive to play the antibacterial effect.