泡菜中乳酸菌的分离鉴定及体外抗性筛选

Isolation and identification of lactic acid bacteria from fermented vegetables and in vitro resistance screening

从泡菜中分离得到5株乳酸杆菌,经16S rDNA种属分析,其中4株为植物乳杆菌(Lactobacillus plantarum),编号分别为E-6-1、E-1-2、E-6-3、D-2-3,1株为消化乳杆菌(Lactobacillus alimentarius),编号为C-2-1。通过人工胃液和胆盐试验来确定5株菌的体外抗性。结果表明,D-2-3乳酸菌具有较好的抗人工胃液能力,其在pH 3.0的人工胃液处理3h后的存活率高达95.38%,且在1,2,3g/L胆盐中均能较好的生长。说明该菌株具有益生菌潜质。

This study aimed to isolate lactic acid bacteria containing in vitro resistance ability from Sichuan fermented vegetables. Five strains of Lactobacillus were isolated from fermented vegetables and analyzed by 16S rDNA. Four strains of them were Laclobacillus plantarum, named as E-6 i, E-1 2, E-6 3, D-2-3 respectively, and another one was Lactobacillus alimentarius, named as C 2-1. The in vitro resistance of the 5 strains was determined by artificial gastric juice and bile salt. The results showed that the lactic acid bacteria numbered D-2-3 had good anti-artificial gastric juice ability, and the survival rate was 95.38% after 3 h of artificial gastric juice treatment at pH 3.0, growing well at 1, 2 and 3 g/L bile salt. These showed that the strain has probiotic potential, through further verification was cxpected to carry out further development and utilizalion.