降血脂乳酸菌的筛选及发酵工艺的优化

Screening of Lipid-Lowering Lactic Acid Bacteria and Optimization of the Fermentation Process

目的:筛选具有显著降低血清中的血脂水平功能的乳酸菌。方法:选取实验室中7株乳酸菌,对其降胆固醇和降甘油三酯的能力进行测定,筛选出具有较高降血脂能力的菌株,并进一步研究接菌量、发酵温度、初始pH值、发酵时间等不同发酵工艺条件对乳酸菌降胆固醇和降甘油三酯能力的影响。结果:降胆固醇能力最好的菌株是Y10,降甘油三酯能力最好的菌株是X1。对发酵工艺条件优化,Y10降解胆固醇的最优发酵条件为接菌量4%、温度40℃、pH值6.0、发酵时间30h。X1降解甘油三酯的最优发酵条件为接菌量4%、温度40℃、pH值6.5、发酵时间36h。

Objective:Lactic acid bacteria were to be screened whichhave a significant function of lowering blood lipid levels in serum.Method:This research selected seven lactic acid bacteria preserved in the lab.The ability to reduce cholesterol and lower triglycerides were determined and the strain with strong lipid-lowering capacity were selected. Furthermore,the amount of bacteria,fermentation temperature,initial pH value,fermentation time and other fermentation processes for the ability to reduce cholesterol and cholesterol and lower triglycerides were optimized.Result:The strain with the best cholesterol-lowering ability was Y10,and the strain with the best triglyceride-lowering ability was X1.The cholesterol-degrading ability of Y10 was best under the fermentation conditions of 4% inoculation, 40℃,pH 6.0 and 30h.The degradation ability of X1 to triglyceride is best under the fermentation conditions of 4% inoculation,pH 6.5 and 40 ℃ for 36h.