雪莲菌中乳酸菌的益生特性

doi:10.7506/spkx1002-6630-20201224-282

食品科学 ›› 2022, Vol. 43 ›› Issue (2): 210-216.doi: 10.7506/spkx1002-6630-20201224-282

雪莲菌中乳酸菌的益生特性

何杉杉，王晓蕊，彭禹熙，马立娟，杜丽平

（天津科技大学生物工程学院，工业发酵微生物教育部重点实验室，天津市工业微生物重点实验室，天津 300457）

出版日期:2022-01-25 发布日期:2022-01-29
基金资助:
宁夏回族自治区重点研发计划项目（2020BFH02006）

Probiotic Properties of Lactic Acid Bacteria Isolated from Tibetan Kefir Grain

HE Shanshan, WANG Xiaorui, PENG Yuxi, MA Lijuan, DU Liping

(Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Key Laboratory of Tianjin Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)

Online:2022-01-25 Published:2022-01-29

摘要/Abstract

摘要： 对分离自雪莲菌的乳酸菌进行益生特性评价。耐酸性和模拟胃肠液耐受性初筛结果表明，20 株乳酸菌中有11 株乳酸菌在pH 3.0和pH 2.5的培养基中具有耐受性，经过模拟胃肠液培养后有8 株乳酸菌的活菌数大于106 CFU/mL；疏水性、自凝聚性、抗氧化能力和抑菌实验结果表明，副干酪乳杆菌（Lactobacillus paracasei）KF2-5和鼠李糖乳杆菌（Lactobacillus rhamnosus）RG疏水性较高、抑菌性最强，菌株RG的自凝聚能力和抗氧化能力较强；耐药性实验结果显示，菌株KF2-5和RG对红霉素、卡那霉素、氯霉素和四环素敏感，对头孢噻肟和万古霉素具有耐药性；溶血性实验表明，2 株菌均无溶血。本研究筛选得到2 株具有益生特性的乳酸菌KF2-5和RG，在益生产品开发中具有潜在的应用前景。

关键词: 雪莲菌；乳酸菌；益生特性；副干酪乳杆菌；鼠李糖乳杆菌

Abstract: In this study, the probiotic properties of lactic acid bacteria (LAB) isolated from Tibetan kefir grain (TKG) were evaluated. Twenty LAB strains were screened for their tolerance to acid and simulated gastrointestinal fluid, 11 of which were tolerant to pH 3.0 and 2.5 in medium and eight of which showed viable counts of greater than 106 CFU/mL after culture in simulated gastrointestinal fluid. The results of hydrophobicity, self-aggregation, antioxidant capacity and bacteriostatic activity showed that Lactobacillus paracasei KF2-5 and Lactobacillus rhamnosus RG had high hydrophobicity and the highest bacteriostatic activity. Strain RG showed high self-aggregation and antioxidant capacity. The results of antibiotic resistance showed that KF2-5 and RG were susceptible to erythromycin, kanamycin, chloramphenicol and tetracycline, and resistant to cefotaxime and vancomycin. No hemolysis was observed in the two strains. It was concluded that both KF2-5 and RG had probiotic properties suggesting potential application in prebiotic products.

Key words: Tibetan kefir grain; lactic acid bacteria; probiotics; Lactobacillus paracasei; Lactobacillus rhamnosus

中图分类号:

TS255.1

何杉杉，王晓蕊，彭禹熙，马立娟，杜丽平. 雪莲菌中乳酸菌的益生特性[J]. 食品科学, 2022, 43(2): 210-216.

HE Shanshan, WANG Xiaorui, PENG Yuxi, MA Lijuan, DU Liping. Probiotic Properties of Lactic Acid Bacteria Isolated from Tibetan Kefir Grain[J]. FOOD SCIENCE, 2022, 43(2): 210-216.

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雪莲菌中乳酸菌的益生特性

Probiotic Properties of Lactic Acid Bacteria Isolated from Tibetan Kefir Grain

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