植物乳植杆菌LP0126的分离鉴定与安全性研究OACSTPCD

Strain Lactobacillus plantarum LP0126 isolated from kimchi were studied,Through the analysis of its morphological,physiological,and biochemical identification,16S rDNA and pheS gene sequence analysis,the strain was identified as Lactobacillus plantarum.In order to evaluate safety and probiotic properties of Lactobacillus plantarum LP0126,the tolerant test of acid,bile salt,artificial gastric fluid and artificial intestinal fluid were performed;drug resistance test,hemolysis test,acute transoral toxicity test and genotoxicity test were also carried out.The results showed that strain LP0126 had good acid and bile salt resistance,the survival rate of the strain was 46.01%and 62.77%at pH 3.0 and pH 2.0 for 3 h,respectively.The survival rate was 63.56%at 0.2%bile salt for 6 h.The survival rate was 61.47%、56.03%、51.85%under artificial gastric fluid for 0.5,1 h and 2 h,respectively.The survival rate was 118.54%、139.01%、142.70%、160.59%under artificial intestinal fluid for 2,4,6 h and 8 h,respectively.The strain was sensitive to penicillin(PEN),ampicillin(AMP),rythromycin(ERY),linezolid(LZ),imipenem(IPM),meropenem(MEM),and resistant to vancomycin(VA).The strain did not have hemolysis and was Non-toxic and non-genotoxicity.The conclusion was that strain Lactobacillus plantarum LP0126 had good resistance and was safe.It can be used in the processing and development of functional foods and lactic acid bacteria products.