期刊论文

中文

食品与生物技术学报

1673-1689

2023

42

11

63-73

10.12441/spyswjs.20230423004

2020NK2027:湖南省重点领域研发计划项目

本校为第一机构

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、...

: 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 16SrDNA 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 si...