河南农业大学学报2025，Vol.59Issue(5)：859-871,13.DOI:10.16445/j.cnki.1000-2340.20250206.001
醋糟乳酸菌的筛选、鉴定及其益生特性研究
Screening,identification and probiotic properties of lactic acid bacteria from vinegar lees
摘要
Abstract
[Objective]To screen lactic acid bacteria strains from vinegar lees that exhibit tolerance to acid and bile salts,inhibit the growth of various pathogenic bacteria,and possess antioxidant activity,thereby providing a scientific basis for the development of microbial resources and their application in food,feed,and other industries.[Method]The lactic acid bacteria strains were isolated from vinegar lees using the streak plate method and preliminary screened based on tolerance to low pH(pH 2.5)and bile salts(0.3%mass percentage).The screened strains were then identified using 16S rRNA gene sequencing.Subsequently,the antimicrobial activity of the strains was evaluated,and their anti-microbial components were analyzed.Self-aggregation and co-aggregation abilities were measured,and the safety of the strains was assessed through antibiotic susceptibility,hemolysis,and biogenic amine production tests.Finally,the antioxidant capacity of the selected strains was evaluated using DPPH(1,1-Diphenyl-2-picrylhydrazyl),ABTS(2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt),hydroxyl radical,and superoxide anion scavenging assays.[Result]A total of 36 calcium-solubilizing strains were isolated from vinegar lees,among which 19 were identified as Gram-positive bacteria.After screening for acid tolerance and bile salt tolerance,the N3,N9 and N16 strains exhibited strong resistance.Molecular identification revealed that N3 was Pediococcus acidilac-tici,N9 was Lactiplantibacillus plantarum,and N16 was Liquorilactobacillus nagelii.Evaluation of their biological properties and safety showed that strain N16 exhibited resistance to vancomycin,rifampin,ceftriaxone,amoxicillin,chloramphenicol,ciprofloxacin,and tetracycline.Moreover,it was capable of utilizing arginine to produce biogenic amines,posing a potential risk to host health.In contrast,the N3 and N9 strains exhibited significant antimicrobial effects against Staphylococcus aureus,Salmonella typhimurium,and Escherichia coli.The antimicrobial effect was confirmed to be primarily attributable to organic acids present in the fermentation broth.Furthermore,both strains dis-played excellent self-aggregation and co-aggregation abilities,as well as hydrophobicity.Both N3 and N9 strains were also sensitive or moderately sensitive to ampicillin,chloramphenicol,ceftriaxone,gentamicin,clindamycin,amoxicillin,rifampin,and tetracycline.Additionally,neither strain exhib-ited hemolytic activity and did not produce biogenic amines harmful to the host.In terms of antioxidant activity,both N3 and N9 strains effectively scavenged DPPH radicals,ABTS radicals,hydroxyl radi-cals,and superoxide anions.[Conclusion]The N3 and N9 strains exhibit excellent biological charac-teristics,safety,and antioxidant capacity,demonstrating their potential for application in animal feed additives and human dietary supplements.关键词
醋糟/乳酸菌/益生菌/生物学特性/生物安全性/抗氧化Key words
vinegar lees/lactic acid bacteria/probiotic/biological characteristics/biosafety/anti-oxidant分类
农业科技引用本文复制引用
聂阿真,倪子富,冯先阳,蔡萌萌,王欢,孙忠科,李成伟..醋糟乳酸菌的筛选、鉴定及其益生特性研究[J].河南农业大学学报,2025,59(5):859-871,13.基金项目
河南省重大科技专项(231100110300) （231100110300）
河南省研究生教育改革与实践项目(2023SJGLX007Y) （2023SJGLX007Y）
