臭味发酵食品中益生菌分离鉴定及功能性研究

Isolation, identification and functional study of probiotics from odor fermented food

中文关键词:  益生菌  臭味发酵食品  16S rDNA序列分析  耐酸耐胆盐  耐药性

英文关键词:probiotic  odor fermented food  16S rDNA sequence analysis  acid and bile salt tolerance  drug resistance

中文摘要:

      目的 分析臭味天然发酵食品中常见益生菌种类。方法 本实验从臭味天然发酵食品中选取了4种常见益生菌株, 并对耐酸耐胆盐能力、抗药性进行了研究。结果 4株益生菌株经16S rDNA分子鉴定为鼠李糖乳杆菌(Lactobacillus rhamnosus)、植物乳杆菌(Lactobacillus plantarum)、嗜酸乳杆菌(Lactobacillus acidophilus)和粪肠球菌(Enterococcus faecium)。嗜酸乳杆菌在pH 4的培养基培养16 h后, 其相对OD600 nm值为51.13%, 具有较强的耐酸能力。植物乳杆菌在0.3 g/L和0.6 g/L胆盐质量浓度下培养16 h后, 其相对OD600 nm值分别为98.88%、66.22%, 具有较强的耐胆盐能力。实验结果表明这2株菌的耐药性都低于鼠李糖乳杆菌和粪肠球菌。结论 植物乳杆菌、嗜酸乳杆菌为耐酸耐胆盐低耐药性特点的益生菌株。

英文摘要:

      Objective To analyze the common probiotic species in stinky natural fermented foods. Methods Naturally fermented foods had a large number of probiotics, 4 strains of bacteria were isolated from naturally fermented foods for research. These strains were studied in acid ,bile salt to tolerant and drug resistance. Results The 4 strains of bacteria were analyzed by PCR,16S rDNA sequence analysis showed that these probiotics were Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus and Enteroccus faecium. After 16 h cultured in the culture medium of pH 4, Lactobacillus acidophilus’s relative OD600 nm value was 51.13%, which was strong acid resistance. Lactobacillus plantarum was cultured after 16 h at 0.3 g/L and 0.6 g/L bile salt mass concentrations, it’s relative OD600 nm values were 98.88% and 66.22%, which was strong salt tolerance. Results showed that the drug resistance of Lactobacillus acidophilus and Lactobacillus plantarum was lower than that of Lactobacillus ramnosus and Enteroccus faecium. Conclusion These results show that both Lactobacillus plantarum and Lactobacillus acidophilus are that with the characteristics of low resistance to acid, bile salts and drugs.