新疆哈萨克族传统奶酪中潜在益生乳酸菌的筛选

Screening of Potential Probiotic Lactic Acid Bacteria in Xinjiang Kazak Traditional Cheese

为了筛选出具有潜在益生特性的乳酸菌株,对从新疆伊犁地区采集的哈萨克传统奶酪中筛选出的8株乳酸菌进行了耐酸、耐胆盐、模拟人体胃液、降解亚硝酸盐、疏水性及抑菌试验。结果表明,菌株D-14、D-2、S-7、B-6、S-3耐酸碱能力较好,菌株D-14、S-7、B-6、S-3对胆盐的耐受性较好;D-14、D-2在模拟胃液环境下3h存活率均大于70%;菌株D-14降解亚硝酸盐能力及疏水性最好;菌株D-14、D-2、S-7、S-3有抑菌效果。综上可知,菌株D-14、D-2、S-7、S-3具有潜在益生性。4株菌通过16SrDNA测序,结果表明D-14为干酪乳杆菌(Lactobacillus casei),D-2为格氏乳球菌(Lactococcus garvieae),S-7为瑞士乳杆菌(Lactobacillus helveticus),S-3为乳酸明串球菌(Leuconostoc lactis)。

In order to screen lactic acid bacteria with potential probiotic characteristics,eight strains of lactic acid bacteria screened from Kazak traditional cheese that collected from Yili area of Xinjiang are tested for acid resistance,bile resistance,simulating human gastric juice,degrading nitrite,hydrophobicity and bacteriostasis.The results show that strains D-14,D-2,S-7,B-6 and S-3 have better acid and alkali tolerance,strains D-14,S-7,B-6 and S-3 have better bile salt tolerance,the survival rates of strains D-14 and D-2 in 3 hours are all greater than 70%in simulated gastric juice environment,strain D-14 has the best nitrite degradation ability and hydrophobicity,and strains D-14,D-2,S-7 and S-3 have bacteriostatic effect.In conclusion,strains D-14,D-2,S-7 and S-3 have potential probiotics.Four strains are sequenced by 16 SrDNA,the results show that D-14 is Lactobacillus casei,D-2 is Lactococcus garvieae,S-7 is Lactobacillus helveticus and S-3 is Leuconostoc lactis.