传统发酵东北酸菜中植物乳杆菌HUCM115的分离及益生特性

doi:10.7506/spkx1002-6630-20190807-084

食品科学 ›› 2020, Vol. 41 ›› Issue (18): 140-145.doi: 10.7506/spkx1002-6630-20190807-084

传统发酵东北酸菜中植物乳杆菌HUCM115的分离及益生特性

国立东，张文文，刘艳，黄梦玲，门悦，张燕丽，王丽群

（1.黑龙江中医药大学药学院，黑龙江?哈尔滨 150040；2.黑龙江中医药大学实验实训中心，黑龙江?哈尔滨 150040；3.黑龙江省农业科学院食品加工研究所，黑龙江?哈尔滨 150086）

出版日期:2020-09-25 发布日期:2020-09-18
基金资助:
黑龙江省自然科学基金项目（C2016052）；黑龙江省大学生创新创业训练计划项目（201910228061）；黑龙江省博士后资助项目（LBH-Z15195）

Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage

GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun

(1. College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin 150040, China;2. Experimental Teaching & Practical Training Center, Heilongjiang University of Chinese Medicine, Harbin 150040, China;3. Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China)

Online:2020-09-25 Published:2020-09-18

摘要/Abstract

摘要： 从东北酸菜中分离筛选到1?株乳酸菌，经形态学及16S?rDNA和pheS基因序列比对分析鉴定为植物乳杆菌，并命名为HUCM115。植物乳杆菌HUCM115对酸和胆汁胁迫表现出了较好的耐受能力，pH?2.5或0.5?g/100?mL胆汁环境下分别培养3?h，其存活性无显著变化，并具有良好的自动聚集能力，室温静置60?min自动聚集百分比近70%。菌株HUCM115在含胆固醇培养基中培养24?h，胆固醇去除率达20.6%，在含谷氨酸培养基中培养48?h，γ-氨基丁酸质量浓度积累至101.3?μg/mL。结果表明：植物乳杆菌HUCM115展现出了良好的益生特性，可作为候选益生菌株进行深入研究。

关键词: 酸菜；植物乳杆菌；益生特性；胆固醇；γ-氨基丁酸

Abstract: In this study, the lactic acid bacterial strain HUCM115 was isolated from traditional pickled Chinese cabbage, and identified as Lactobacillus plantarum by morphological characterization and 16S rDNA and pheS gene sequencing. L. plantarum HUCM115 showed excellent tolerance to acid and bile stress. There was no significant change in the viability of the strain after incubation for 3 h at pH 2.5 or in the presence of 0.5 g/100 mL bile. Meanwhile, this strain exhibited good auto-aggregation capacity, and the auto-aggregation percentage reached almost 70% after being kept for 60 min at room temperature. The percentage of cholesterol removal by HUCM115 reached 20.6% after incubation for 24 h in a medium supplemented with cholesterol. Moreover, the concentration of γ-aminobutyric acid was accumulated to 101.3 μg/mL by HUCM115 incubated for 48 h in a medium supplemented with glutamic acid. These results suggested that L. plantarum HUCM115 has good probiotic properties, and can be used as a candidate probiotic bacterium for further research.

Key words: traditional pickled Chinese cabbage; Lactobacillus plantarum; probiotic properties; cholesterol; γ-aminobutyric acid

中图分类号:

TS201.3

国立东，张文文，刘艳，黄梦玲，门悦，张燕丽，王丽群. 传统发酵东北酸菜中植物乳杆菌HUCM115的分离及益生特性[J]. 食品科学, 2020, 41(18): 140-145.

GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun. Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage[J]. FOOD SCIENCE, 2020, 41(18): 140-145.

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传统发酵东北酸菜中植物乳杆菌HUCM115的分离及益生特性

Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage

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