摘要
为了从发酵蔬菜中筛选出具有降解胆固醇能力的食品用益生乳酸菌,作者以融合魏斯氏菌(Weissella confusa)RW作为对照,采用定向分离法结合16S rDNA分析不同来源的发酵蔬菜样品中得到5株具有降胆固醇能力的益生乳酸菌。结果表明,5株菌对pH 2.0、质量浓度为3 g/L的胆盐以及模拟胃肠液均具有耐受性,降胆固醇能力强(54.79%~62.54%)、能够抑制病原菌且黏附于Caco-2细胞上,表现出优良的益生特性。此外,5株菌均无溶血现象,不产生物胺,对多数抗生素敏感,安全性高。通过16S rDNA鉴定5株菌分别为植物乳植杆菌(Lactiplantibacillus plantarum)JCSMC-1、植物乳杆菌(Lactobacillus plantarum)SYB和JCSMC6-2、副干酪乳酸菌(Lacticaseibacillus paracasei)SYD和XSMC-1。本研究获得的1株植物乳植杆菌、2株植物乳杆菌、2株副干酪乳酸菌均具有食品用益生菌的基本特性,为开发食品用益生菌提供了新资源。
In order to screen probiotic lactic acid bacteria for food with cholesterol-lowering ability from fermented vegetable.In present study,taking Weissella confusa(RW)as a reference,5 probiotic lactic acid bacteria isolated with cholesterol-lowering ability were obtained from different fermented vegetable samples via directional separation method combined with 16S rDNA identification method.The results showed that the five strains had excellent probiotic characteristics,with exhibiting the tolerance to acid(pH 2.0),bile salt(3 g/L)and simulated gastrointestinal fluids,and superior cholesterol-lowering ability(54.79%~62.54%),and inhibiting pathogen and adhere to Caco-2 cells.The strains showed excellent probiotic characteristics.Further,five isolates were safety with no hemolysis phenomenon, no biogenic amines producing, and showed sensitivity to a variety of antibiotics. Five isolates were identified as Lactiplantibacillus plantarum(JCSMC-1), Lactobacillus plantarum(SYB and JCSMC6-2), Lacticaseibacillus paracasei(SYD and XSMC-1) by 16S rDNA. The isolates of 1 Lactiplantibacillus plantarum, 2 Lactobacillus plantarum, and 2 Lacticaseibacillus paracasei all have the basic characteristics of probiotic lactic acid bacteria for food, providing new resources for the development of probiotic lactic acid bacteria for food.
作者
杜秋
周晓
覃业优
胡嘉亮
刘洋
蒋立文
DU Qiu;ZHOU Xiao;QIN Yeyou;HU Jialiang;LIU Yang;JIANG Liwen(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Tantanxiang Food Technology Co.,Ltd.,Liuyang 410300,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2023年第11期63-73,共11页
Journal of Food Science and Biotechnology
基金
湖南省重点领域研发计划项目(2020NK2027)。
关键词
发酵蔬菜
乳酸菌
益生菌
降胆固醇
fermented vegetable
lactic acid bacteria
probiotics
cholesterol-lowering
作者简介
通信作者:蒋立文(1968—),男,博士,教授,博士研究生导师,主要从事食品生物技术研究。E-mail:fs_ly@163.com。
