动物营养学报2017，Vol.29Issue(10)：3611-3619,9.DOI:10.3969/j.issn.1006⁃267x.2017.10.023
自然发酵泡菜汁中植物乳杆菌的分离鉴定与体外益生特性研究
Isolation and Identification of Lactobacillus plantarum from Naturally Fermented Pickle Juice and Its Probiotic Properties in Vitro
摘要
Abstract
A dominant lactic acid bacteria was isolated from natural fermented pickle juice by MRS solid medi?um and it was named strain R1. Strain R1 was identified as Lactobacillus plantarum by the analysis of its 16S rRNA gene, physiological and biochemical characteristics and sugar fermentation test. Strain R1 had a strong a?bility to produce acid and the pH of the MRS fluid medium inoculated strain R1 decreased from 6.14 to 3.59 within 24 h. The fermentation supernatant of strain R1 could inhibit the growth of Shigella dysenteriae, Staphy?lococcus aureus, Pseuduinonas aeniginasa, Salmonella enteritidis, and Escherichia coli. In vitro probiotic tests showed that strain R1 could survive in the medium containing 0. 3% salt bile or with pH 3. 0. The growth of strain R1 was not affected after it was heated by 60 ℃ for 30 min. Strain R1 also had good tolerance to artifi?cial gastric juice and artificial intestinal juice. Strain R1 was sensitive to the antibiotics of the kinds of cephalo?sporins and penicillins, and was insensitive to norfloxacin, bacitracin, kanamycin, streptomycin.关键词
植物乳杆菌/抑菌活性/分离/鉴定/益生特性Key words
Lactobacillus plantarum/antibacterial activity/isolation/identification/probiotic properties分类
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侯颖,王维宇,牛明福,马丽苹,秦翠丽,宫强..自然发酵泡菜汁中植物乳杆菌的分离鉴定与体外益生特性研究[J].动物营养学报,2017,29(10):3611-3619,9.基金项目
国家自然科学基金项目(31400098) （31400098）
河南科技大学创新能力培育基金项目(2014ZCX025) （2014ZCX025）
河南科技大学青年基金项目(2013QN019) （2013QN019）
河南科技大学人才基金项目(13480031) （13480031）
河南科技大学大学生研究训练计划(2015067) （2015067）
