皖北地区腌制咸菜中乳酸菌的益生特性研究

Study of Probiotic Property of Lactic Acid Bacteria in Pickles in Northern Anhui Province

采用纯培养方法,从采集于皖北地区10份不同的腌制咸菜样品中分离出了10株乳酸菌,通过测定产酸能力、耐酸耐胆盐能力、抑菌能力和抗氧化能力,比较了它们的益生特性.筛选出了1株具有优良益生特性的乳酸菌,即植物乳杆菌H-2.该菌株总体益生功能较强,在6 h和24 h的产酸速率分别为0.2880%和0.4545%.对酸和胆盐具有较好的耐受性,对大肠杆菌的抑菌效果较好,抑菌圈直径可达21.51 mm,抑菌圈清晰,对金黄色球菌的抑菌效果一般.对超氧自由基清除率、对羟基自由基清除率、亚铁离子螯合率分别为54.44%,53.30%,58.51%.

Ten strains of lactic acid bacteria were isolated from 10 species of pickle samples from northern Anhui Province by culture-dependent method. Their probiotic characteristics were compared by measuring acid production, acid and bile salt tolerance, bacteriostatic and antioxidant capacity. A lactobacillus plantarum H-2 with good probiotic characteristics was screened out. The overall probiotic function of the strain was strong. The acid production rate of the strain H-2 was 0.2880% and 0.4545% respectively in 6 h and 24 h. It has good tolerance to acid and bile salt. The bacteriostatic effect on E. coli was good, the diameter of the bacteriostatic circle can reach 21.51 mm and the bacteriostatic circle was clear, but the bacteriostatic effect on staphylococcus aureus was general. The scavenging rates of superoxide radicals, hydroxyl radicals and ferrous ions were 54.44%, 53.30% and 58.51% respectively.