酢辣椒中益生乳酸菌的筛选及其功能特性研究

摘要/Abstract

摘要： 为了从酢辣椒筛选出具有益生特性的菌株，为辣椒益生菌产品的开发提供理论基础和技术支撑。本实验从地方特色发酵食品酢辣椒中分离得到16株乳酸菌，以产酸速度、耐人工胃液能力为指标进行初筛，通过生化实验和16S rDNA序列分析方法鉴定。并通过研究菌株对工艺逆境的耐受能力，表面疏水性和自动聚集能力以及抑菌活性、抗氧化能力、降解亚硝盐能力和安全特性来评价乳酸菌的益生特性。结果表明：发酵乳杆菌17-1，发酵乳杆菌18-2和短乳杆菌L3-5能耐受0.4%苯酚、溶酶菌和热处理；具有较高的表面疏水性和自聚合能力；能产生具有广谱抑菌效果的细菌素来抑制病原菌的生长；菌株L3-5和17-1具有较高的抗氧化能力；3株菌都具有胆盐水解酶活性和产γ-氨基丁酸能力，并且都属于安全性菌株。综上所述，传统酢辣椒是分离益生乳酸菌新的天然来源，从中分离得到的发酵乳杆菌17-1，发酵乳杆菌18-2和短乳杆菌L3-5可以作为潜在的益生性菌株。

关键词: 酢辣椒, 益生菌, 分离, 功能特性, 抗氧化

Abstract: The present study was designed to screen potential probioticas from Zuolajiao for the development of functional foods.16 strains of lactic acid bacteria were isolated from Zuolajiao, a traditional Chinese fermented hot pepper product. The initial screening was conducted with the speed of acid production and resistance to artificial gastric juice, and biochemical tests and 16S rDNA sequence analysis methods were used for identification. By studying the strains' tolerance to process stress, surface hydrophobicity and autoaggregating ability and antibacterial activity, antioxidant capacity, ability to degrade nitrites and safety characteristics to evaluate the probiotic properties of lactic acid bacteria. Three potential probiotic strains were selected, Lactobacillus fermentum 17-1, Lactobacillus fermentum 18-2 and Lactobacillus brevis L3-5. It can tolerate 0.4% phenol, lysozyme and heat treatment; has high surface hydrophobicity and self-polymerization ability; can produce bacteriocin with broad-spectrum bacteriostatic effect to inhibit the growth of pathogenic bacteria; L3-5 and 17-1 have strong antimicrobial ability, while L3-5 and 17-1 showed more desirable antioxidant activity. All strains have bile salt hydrolase activity and γ-aminobutyric acid producing ability and are all safe strains. In conclusion, Zhalajiao is a new natural source for the isolation of probiotics, L. fermentum 17-1, L. fermentum 18-2 and L. brevis L3-5 isolated from Zuolajiao can be used as potential probiotic strains.

Key words: Zulajiao, probiotic, isolate, functional properties, antioxidant

中图分类号:

TS214.9

夏海燕周思多张明喆方晗黄艺董明盛. 酢辣椒中益生乳酸菌的筛选及其功能特性研究[J]. 食品科学, 0, (): 0-0.

Hai-Yan XIA. Screening and Functional Characteristics of Probiotic in Zulajiao, a Traditional Pepper Fermented Product[J]. FOOD SCIENCE, 0, (): 0-0.

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