新疆传统泡菜中乳酸菌的分离鉴定及其益生性能评价

Isolation and Identification of Lactic Acid Bacteria from Xinjiang Traditional Pickles and Their Probiotic Properties Evaluation

从新疆地区自然发酵的泡菜中分离出5株性能优良的乳酸菌,经形态学分析和生理生化试验并结合16S rRNA分子鉴定,确定菌株R53为鼠李糖乳杆菌(Lactobacillus rhamnosus),R62、R63和R73为植物乳杆菌(Lactobacillus plantarum),R2为类肠膜魏斯氏菌(Weissella paramesenteroides),并对其进行了益生性能评价试验。结果表明:在NaCl浓度为4%时,所有菌株均有较强的生长能力;在pH值为3.0的模拟胃液中培养2 h存活率仍达90%以上,在pH值为8.0的模拟肠液中培养6 h仍保留超过77%的存活率;R53、R62和R63菌株对金黄色葡萄球菌(Staphylococcus aureus)、单核细胞增生李斯特菌(Listeria monocytogenes)、大肠杆菌(Escherichia coli)和鼠伤寒沙门氏菌(Salmonella typhimurium)4种食源性病原细菌均有一定的抑制作用,对常见的抗生素如红霉素、青霉素、氯霉素、氨苄西林和头孢唑啉均敏感。

Five strains of lactic acid bacteria with excellent properties were isolated from natural fermented pickles in Xinjiang region,the morphological analysis,physiological and biochemical experiments combined with 16S rRNA molecular identification determined that R53 strain was Lactobacillus rhamnosus,R62,R63 and R73 strain was Lactobacillus plantarum,and R2 strain was Weissella paramesenteroides,and the prebiotic properties were evaluated.Results showed that all strains presented strong growth abilities under NaCl concentration of 4%;the survival rates were more than 90% after 2 h cultivation in simulated gastric fluid with pH value of 3.0,and more than 77% after 6 h cultivation in simulated intestinal fluid with pH value of 8.0;besides,the R53,R62 and R63 strains exhibited certain inhibitory effects on 4 kinds of foodborne pathogenic bacteria(Staphylococcus aureus,Listeria monocytogenes,Escherichia coli and Salmonella typhimurium),and were sensitive to common antibiotics(erythromycin,penicillin,chloramphenicol,ampicillin and cefazolin).