中国酿造2026，Vol.45Issue(3)：153-162,10.DOI:10.11882/j.issn.0254-5071.2026.03.021
戊糖乳植杆菌XL的分离鉴定及其益生与发酵性能评估
Isolation,identification and assessment of probiotic and fermentation characteristics of Lactiplantibacillus pentosus XL
摘要
Abstract
To explore a suitable starter culture for the fermentation of Shuĭdōng mustard(Brassica juncea(L.)Coss.var.foliosa Bailey),a dominant lactic acid bacterium strain XL was isolated and screened from naturally fermented pickles.The morphological observation and molecular biological identification of strain XL were conducted to evaluate its probiotic and fermentation properties.The fermentation medium for the strain was optimized through single-factor and response surface experiments.The results indicated that the strain XL was Lactiplantibacillus pentosus,which had good acid production capacity(pH 3.65),nitrite degradation ability and acid and bile salt resistance.The hemolysis analysis showed that strain XL was γ-hemolytic,without hemolytic activity,with strong self-aggregation and co-aggregation,and had broad-spectrum antagonistic ability against common foodborne pathogenic bacteria.The optimal composition of the fermentation medium for strain XL was molasses 36 g/L,peptone 30 g/L,and manganese ions 0.1 g/L.Under this optimized condition,the final fermentation liquid pH of strain XL was(3.22±0.10),which was 11.78％lower than that before opti-mization.L.pentosu XL demonstrated excellent probiotic properties,antibacterial ability,and stable acid-producing performance,and had the potential for application as a specialized fermentation agent for Shuĭdōng mustard.关键词
戊糖乳植杆菌/分离鉴定/益生性能/发酵性能/发酵培养基优化Key words
Lactiplantibacillus pentosus/isolation and identification/probiotic property/fermentation performance/fermentation medium optimization分类
轻工纺织引用本文复制引用
李小宇,袁家满,谭明辉,李昆太..戊糖乳植杆菌XL的分离鉴定及其益生与发酵性能评估[J].中国酿造,2026,45(3):153-162,10.基金项目
广东省自然科学基金-面上项目(2025A1515011106) （2025A1515011106）
广东海洋大学科研启动项目(060302042006) （060302042006）
