【摘要】 从内蒙古地区蒙古族家庭制作的16份酸马奶样品中分离得到的50株乳杆菌中,经耐酸性实验和人工胃肠消化液耐受性实验,筛选出1株对酸耐受性强的乳杆菌,为L.caseiZhang。将L.caseiZhang制成发酵乳后,其对人工胃肠消化液的耐受性要高于纯菌体,这是由于乳蛋白对消化液的缓冲作用和对菌体的保护作用所致。L.caseiZhang对介质中胆盐的最大耐受浓度为1.6g/100mL。L.caseiZhang具有一定的胆盐水解酶活性,可以分解培养介质中的牛磺胆酸钠释放出游离胆酸;L.caseiZhang在37℃培养24h可脱除培养介质中49.61%的胆固醇。这一结果表明,L.caseiZhang可以作为潜在的益生菌。更多还原

【Abstract】 Fifty strains of Lactobacilli isolated from 16 samples of traditionally home made koumiss in Inner Mongolia of China were assessed for their potential probiotic properties. L.casei Zhang was screened out for its higher resistance and tolerance to the in vitro gastrointestinal diges- tion. L.casei Zhang showed higher ability of resistance to bile salt,it can still grow in the media containing 1.6 g/100 mL of bile salt . L.casei Zhang can hydrolyze bile salt to liberate free bile acid in the growth media. During the period of incubation at 37 ℃ for 24 h., L.casei Zhang showed a strong ability of removing 49.61% of cholesterol from the growth media. The results indicate that the L.casei Zhang strain may be the potential candidate for developing probiotics.更多还原