现代食品科技2024，Vol.40Issue(4)：46-54,9.DOI:10.13982/j.mfst.1673-9078.2024.4.0382
乳杆菌在胆盐MRS培养基中的传代稳定性
Passage Stability of Lactobacillus in Bile Salt MRS Medium
摘要
Abstract
In this study,a passage stability-improving method gor Lactobacillus was explored to improve the colonization ability of Lactobacillus in the gastrointestinal tract,which would provide a basis for industrial production.In this research,Lactiplantibacillus plantarun M547,M621 or M748 and Lactiplantibacillus pentosus M750 were used as the research objects to investigate the effect of bile salt addition on the growth of the strains,and the appropriate concentrations of the bile salt culture strains were determined using the growth curve instrument,and the performance of bile salt culture and MRS culture strains in terms of bile salt tolerance,acid production capacity,and acid resistance was compared.After the culture with 0.04%bile salt,the survival rate of the strain with tolerance towards 0.075%bile salt increased by about 11%～18%during passage,and the survival rate of the strain with tolerance towards 0.1%bile salt increased by 20%～34%.Bile salt culture had no obvious effect on the improvement of acid production capacity and acid tolerance and stability,but can improve the bile salt tolerance and passage stability of the strains,which can provide theoretical support for the research of the methods to improve the probiotic properties of probiotics.关键词
乳杆菌/稳定性/胆盐/耐受能力/生长曲线Key words
Lactobacillus/stability/bile salts/tolerance/growth curve引用本文复制引用
徐凡,张臣臣,潘丽娜,康文丽,汪家琦,李威,黄玉军..乳杆菌在胆盐MRS培养基中的传代稳定性[J].现代食品科技,2024,40(4):46-54,9.基金项目
国家自然科学基金项目(32272333) （32272333）
湖南省长沙市望城区科技计划重点研发计划项目(K221012) （K221012）
扬州市-扬州大学市校合作共建科技创新平台(YZ2020265) （YZ2020265）
扬州大学"青蓝工程"项目 （）
