泡菜中高产乳酸功能性乳酸菌的筛选

Screening of Functional Lactic Acid Bacteria with High Lactic Acid Production in Kimchi

乳酸菌是生物体中有益菌的重要组成,筛选出产酸能力强、能够起到肠道医生作用且安全性高的乳酸菌,并应用于相关发酵产品生产对生物健康至关重要。该研究通过碳酸钙-MRS透明圈法从酸菜中筛选乳酸菌,利用对羟基联苯法测定乳酸菌发酵液中乳酸含量,选取产乳酸超过30mg/mL的菌株4株作为候选菌株,对其进行常见致病菌的抑菌能力和十大类常见抗生素的药物耐受性的测定。结果表明,备选菌株对常见致病菌均具有一定的抑菌性能,其中2个菌株在抗生素耐药性方面表现出了较好的安全性。筛选出的2株菌株的产酸性能强,肠道有害菌抑菌效果明显,安全性高。

Lactic acid bacteria are an important component of beneficial bacteria in organisms.It is very important for biological health to screen the lactic acid bacteria with strong acid production ability,which can play the role of intestinal doctor and have high safety and apply them to the production of related fermentation products.This experiment through the calcium carbonate-MRS transparent ring method from the screening of lactobacillus in the sour pickled cabbage,using the method of hydroxy diphenyl lactic acid content in the determination of lactic acid bacteria fermented liquid,and choose to produce lactic acid more than 30mg/mL strains 4 strains as candidate strain,on the strains of common pathogenic bacteria of ten kinds of common antibiotics antibacterial ability and the determination of drug tolerance.The results showed that all the candidate strains had certain antibacterial properties against common pathogenic bacteria,and two strains showed good safety in antibiotic resistance.Finally,two strains were obtained,which had strong acid production ability,obvious inhibitory effect on intestinal harmful bacteria and high safety.