不同培养介质中N-二甲基亚硝胺对干酪乳杆菌生长影响

Effect of N-dimethyl nitrosamine in different culture media on the growth of Lactobacillus casei

目前研究已证实乳酸菌可降低食品中N-二甲基亚硝胺(NDMA)的含量,减小其对人体消化道的毒性作用。但乳酸菌抑制NDMA毒性作用的同时,NDMA对其生长影响鲜见相关报道。该研究选用具有潜在益生功能的干酪乳杆菌(Lactobacillus casei)SB27,分析其胃肠液耐受性及黏附性能,并检测不同培养介质中NDMA对干酪乳杆菌SB27生长的影响。结果表明,干酪乳杆菌SB27可耐受胃肠液的消化,具有良好的黏附性能,且在MRS培养基、低氮源MRS培养基和磷酸盐缓冲液中,NDMA对菌株SB27生长均无显著影响。该研究为进一步研究干酪乳杆菌SB27降解NDMA作用奠定了理论基础。

It proved that lactic acid bacteria can decrease the content of N-dimethyl nitrosamine(NDMA)in food and weaken its toxicity on human digestive tract.However,the effect of NDMA on the growth of lactic acid bacteria was not reported while inhibiting the toxicity of NDMA.In this study,Lactobacillus casei SB27,a strain with potential probiotics function,was selected to analyze the tolerance to gastrointestinal fluid and adhesion ability,and the effect of NDMA on the growth of L.casei SB27 in different culture media were also detected.The results showed that L.casei SB27 had good tolerance to gastrointestinal fluid and adhesion ability.Moreover,NDMA had no significant effect on the growth of L.casei SB27 in MRS medium,low-nitrogen MRS medium and phosphate buffer.The study laid a theoretical foundation for further study on NDMA degradation by L.casei SB27.