【摘要】 传统发酵食品是益生菌的重要来源，其微生物多样性对开发功能性食品具有重要意义。以浆水为研究对象，通过平板分离、革兰氏染色及16S rDNA测序技术，从浆水中成功筛选出11株益生菌，包括植物乳植杆菌4株、戊糖片球菌3株、戊糖乳植杆菌1株、副干酪乳酪杆菌2株及发酵乳杆菌1株。所有菌株均呈现典型的S型生长曲线，并在24 h内菌液pH值降至4以下，展现出高效产酸能力。耐受性分析表明，Z-9菌株耐酸能力最强，Z-G耐渗透压能力最强，Z-6菌株耐胆盐能力最强，Z-C耐Na₂SeO₃能力最强。功能特性分析表明，Z-G菌株的发酵上清液对α-葡萄糖苷酶抑制率达43.56%，显著高于其它菌株；Z-G产GABA含量最高达2.141 mg/mL;Z-G自聚集率最高达52%，而Z-9还原力最强达65%。安全性评价抗生素敏感性结果显示：Z-B、Z-F和Z-G对9种抗生素均有耐药性。溶血性试验结果表明，Z-2与Z-3呈现不完全溶血，其余9株均无溶血现象。本研究不仅揭示了传统发酵浆水中益菌功能的多样性，也为传统发酵食品的微生物资源开发利用以及挖掘具有潜在应用价值的益生菌资源提供了理论依据。更多还原

【Abstract】 Traditional fermented foods are an important source of probiotics, and the microbial diversity of these foods is of great significance for the development of functional foods. Taking plum water as the research object, through plate separation, Gram staining and 16S rDNA sequencing techniques, 11 probiotic strains were successfully screened from the plum water, including four Lactiplantibacillus plantarum strains, three Pediococcus pentosaceus strains, one Lactiplantibacillus pentosus strain, two Lacticaseibacillus paracasei strains and one Lactobacillus fermentum strain. All the strains showed typical S-shaped growth curves and the pH value of the bacterial solution dropped below 4 within 24 hours,demonstrating efficient acid-producing ability. The tolerance analysis indicated that the Z-9 strain had the strongest acid and salt tolerance, while the Z-6 strain had the strongest ability to resist bile salts, and the Z-C strain had the strongest ability to resist Na₂ SeO₃. The functional characteristic analysis showed that the fermentation supernatant of the Z-G strain inhibited α-glucosidase with an efficiency of 43.56%, which was significantly higher than that of other strains; the GABA production of the Z-G strain reached up to 2.141 mg/mL; the self-aggregation rate of the Z-G strain was the highest at 52%, and the reductin ability of the Z-9 strain was the strongest at 65%. The safety evaluation of antibiotic sensitivity results showed that Z-B, Z-F, and Z-G all had resistance to 9 types of antibiotics. The hemolytic test results indicated that Z-2 and Z-3 showed incomplete hemolysis, while the other 9 strains showed no hemolysis phenomenon. This study not only reveals the diversity of beneficial bacteria functions in traditional fermented liquid media, but also provides a theoretical basis for the development and utilization of microbial resources in traditional fermented foods as well as for the exploration of probiotic resources with potential application value.更多还原