【摘要】 为筛选发酵泡菜中具有抑菌特性的益生性乳酸菌,实验采用平板涂布法分离发酵泡菜中的乳酸菌,经形态学观察、生理生化实验及16SrRNA序列对其进行鉴定,并进行抑菌活性及抗逆性研究。结果显示:共获得3株乳酸菌,命名为L1、L2、L3(分别为发酵乳杆菌、干酪乳杆菌、植物乳杆菌);抑菌实验结果显示:L2、L3对指示菌有强抑制作用,最大抑菌圈直径分别达到25,23mm,而L1抑菌效果相对较弱,最大抑菌圈直径可达16mm;经酸处理后存活率分别为82.58%、48.34%、48.49%,经0.3%胆盐作用后存活率分别为66.56%、54.8%、70.62%,表明分离株对酸、胆盐具有不同程度的耐受性,研究结果将为进一步评估乳酸菌其他益生潜力提供数据支撑,为日后将其应用于食品发酵中奠定了理论基础。更多还原

【Abstract】 In order to screen the probiotic lactic acid bacteria with bacteriostatic properties in fermented pickles,the method of plate coating is used to isolate lactic acid bacteria from fermented pickles.The morphological observation,physiological and biochemical experiments and 16 SrRNA sequence are used to identify the probiotic lactic acid bacteria,and the bacteriostatic activity and stress resistance are studied.The results show that three strains of Lactobacillus are obtained,named L1,L2 and L3(Lactobacillus fermentum,Lactobacillus casei and Lactobacillus plantarumrespectively).The results of bacteriostasis experiment show that L2 and L3 have strong inhibitory effect on the indicator bacteria,with the maximum inhibitory circle diameter of 25,23 mm respectively,while L1 has relatively weak bacteriostasis effect,with the maximum inhibitory circle diameter of 16 mm.The survival rates are82.58%,48.34%,48.49% after acid treatment and 66.56%,54.8%,70.62% after 0.3% bile salt treatment.The results show that the isolates have different tolerance to acid and bile salt.The research results will provide data support for further evaluation of other probiotic potential of lactic acid bacteria and lay a theoretical foundation for its application in food fermentation in the future.更多还原