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西藏牦牛酸奶中优良乳杆菌的分离筛选及益生性能研究

李菊梅 薛洁 于佳俊 文华英 贾福晨 黄本宸 唐雅利 王雅凝 张静 张玉红

食品与发酵工业2025,Vol.51Issue(13):101-109,9.
食品与发酵工业2025,Vol.51Issue(13):101-109,9.DOI:10.13995/j.cnki.11-1802/ts.040671

西藏牦牛酸奶中优良乳杆菌的分离筛选及益生性能研究

Isolation and screening of Lactobacillus from Xizang yak yogurt and its beneficial properties

李菊梅 1薛洁 1于佳俊 2文华英 3贾福晨 3黄本宸 4唐雅利 4王雅凝 1张静 4张玉红3

作者信息

  • 1. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐,830052||中国食品发酵工业研究院有限公司,北京,100015||国家酒类品质与安全国际联合研究中心,北京,100015
  • 2. 中国食品发酵工业研究院有限公司,北京,100015||国家酒类品质与安全国际联合研究中心,北京,100015||西藏自治区农牧科学院,农产品开发与食品科学研究所,西藏拉萨,850000
  • 3. 西藏自治区农牧科学院,农产品开发与食品科学研究所,西藏拉萨,850000
  • 4. 中国食品发酵工业研究院有限公司,北京,100015||国家酒类品质与安全国际联合研究中心,北京,100015
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摘要

Abstract

The aim of this study was to isolate and screen probiotic strains with potential immune functions from Xizang yak yogurt and to investigate their in vitro probiotic properties.The 12 strains of Lactobacillus isolated and screened were identified by morphological characterization and molecular biology,and the probiotic indicators such as acid tolerance,bile salt tolerance,simulated artificial gastro-intestinal fluid tolerance and antibiotic resistance were determined on the basis of adhesion and extracellular polysaccharide production,which were indirectly related to immune ability.The results showed that all 12 strains of Lactobacillus had good acid and bile salt toler-ance,and Lactobacillus pentosus S139-3 had the highest growth activity at pH 2.5 and 0.5%bile salt,with OD600 values of 0.34 and 0.51,respectively;the survival rate of L.pentosus S1 15-8 was the highest at 86.93%after simulated artificial gastric fluid treatment for 3 h,and the survival rate of S1 15-6 was the highest at 70.35%in intestinal fluid.The highest survival rate was 70.35%;all strains were highly resistant to levofloxacin,ciprofloxacin,streptomycin,and gentamicin;S139-3 had the highest self-aggregation and hydrophobicity of 34.46%and 41.59%,respectively,and may have high adhesion properties;and S1 15-6 yielded the highest content of extracellular poly-saccharides of 1.12 g/L.Therefore,the combined analysis of S1 15-6 and S139-3,two strains of Lactobacillus bacterium,had better probi-otic properties and could be used as excellent potential strains for the subsequent development of Lactobacillus with immune function and probiotic preparations.

关键词

牦牛酸奶/乳杆菌/分离筛选/益生性/免疫

Key words

yak yogurt/Lactobacillus/isolation and screening/probiotics/immunity

引用本文复制引用

李菊梅,薛洁,于佳俊,文华英,贾福晨,黄本宸,唐雅利,王雅凝,张静,张玉红..西藏牦牛酸奶中优良乳杆菌的分离筛选及益生性能研究[J].食品与发酵工业,2025,51(13):101-109,9.

基金项目

西藏自治区科技重大专项(XZ202201ZD0001N) (XZ202201ZD0001N)

食品与发酵工业

OA北大核心

0253-990X

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