中国食品学报2011，Vol.11Issue(8)：42-46,5.
乳酸菌MR25的筛选、鉴定及降胆固醇益生特性
Isolation, Identification and Cholesterol-lowering Characteristics of Lactic Acid Bacteria MR25
摘要
Abstract
By CC Methods, total 31 strains of Lactic acid bacteria were isolated from dried turnip. All strains could remove cholesterol from media, in which strain MR25' was highest (42.48%). Based on morphological, physiological and biochemistry test, strainMR25 was identified as Lactobacillus sake. Strain MR25 showed acid resistance, bile salt tolerance and the cholesterol-reducing ability. The results indicated that MR25 survived at pH2 after 2 h culture and the living bacterial number could reach 106cfu/mL, 0.3%~0.4% bile salt had no obvious effect on the growth of MR25. Cholesterol removed by dead and resting cells were 3.26 and 8.42mg/mL compared with growing cells, which was 44.06 mg/mL. Cholesterol removal was definitely associated with growth of strain. The possible mechanisms for removal of cholesterol from media were proposed: assimilation of cholesterol during growth, and adsorbtion of cholesterol to the cell surface.关键词
乳酸菌/分离鉴定/酸耐受性/胆盐耐受性/胆固醇清除Key words
lactic acid bacteria/isolation/identification/acid tolerance/bile salt tolerance/cholesterol removal引用本文复制引用
刘长建,蒋本国,姜波,刘秋,崔玉波..乳酸菌MR25的筛选、鉴定及降胆固醇益生特性[J].中国食品学报,2011,11(8):42-46,5.基金项目
国家自然科学基金项目(No.30671398) （No.30671398）
NSFC-KOSEF国际合作项目(No.30711140389) （No.30711140389）
