传统泡菜中抗性乳酸菌的筛选及鉴定OA北大核心CSCDCSTPCD
Screening and identification of resistant lactobacillus in traditional pickles
以传统泡菜中分离出的40株乳酸菌为对象,通过耐酸、抗人工胃液和抗胆盐试验,确定传统泡菜中具有良好抗性的乳酸菌,并使用16S rDNA序列和系统发育树分析良好抗性乳酸菌的种属关系.试验结果表明,40株乳酸菌中编号MFR-28和MFR-30两株菌对人工胃液和胆盐具有较强的耐受能力,其在人工胃液中的存活率分别为85.21％和90.47％,在0.3％胆盐中的生长效率分别为11.84％和7.37％;经16S rDNA序列和系统发育树分析,MFR-28和MF…查看全部>>
40 strains of actic acid bacteria isolated by traditional pickled cabbage were regarded as the object.Through the tests of acid resistance,anti gastric juice and bile salt resistance,actic acid bacteria with good resistance in traditional pickles were determined,using 16S rDNA sequence and phylogenetic tree to analyze the genus relationship of good resistance of lactic acid bacteria.The experimental results showed that MFR-28 and MFR-30 facing to artificial …查看全部>>
刘思雨;肖菁;索化夷
西南大学食品科学学院,重庆400715食品科学与工程国家级实验教学示范中心[西南大学],重庆400715西南大学重庆市特色食品工程技术研究中心,重庆400715
泡菜乳酸菌耐受能力人工胃液胆盐
pickleslactobacillustoleranceartificial gastric juicebile salt
《食品与机械》 2017 (7)
26-30,5
重庆市社会民生科技创新专项(编号:cstc2015shmszx80021)重庆市特色食品工程技术研究中心能力提升项目(编号:cstc2014ptgc8001)中央高校基本业务费专项资金(编号:XDJK2016A018)
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