延边泡菜益生性乳酸菌的筛选及其部分生物学特性分析-《中国调味品》

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Title:: Isolation and Biological Characteristics Research of Probiotic Lactic Acid Bacteria from Yanbian Kimchi

摘要:: 为筛选发酵泡菜中具有抑菌特性的益生性乳酸菌，实验采用平板涂布法分离发酵泡菜中的乳酸菌，经形态学观察、生理生化实验及16S rRNA序列对其进行鉴定，并进行抑菌活性及抗逆性研究。结果显示：共获三株乳酸菌，命名为L1、L2、L3L2、L325、23mm，而L1抑菌效果相对较弱，最大抑菌圈直径可达16mm；经酸处理后存活率分别为82.58%、48.34%和48.49%，经0.3%胆盐作用后存活率分别为66.56%、54.8%、70.62%，表明分离株对酸、胆盐具有不同程度的耐受性，研究结果将为进一步评估乳酸菌其他益生潜力提供数据支撑，为日后将其应用于食品发酵奠定了理论基础。

Abstract:: To isolate the probiotic lactic acid bacteria with bacteriostatic properties in fermented kimchi, The lactobacillus in fermented kimchi was isolated by plate coating, and it was identified according to its morphological, physiobiochemical characteristics and 16S r RNA, and its antibacterial activity and resistance were further studied. The results showed that three lactobacillus named L1, L2, L3 was isolated, and they were Lactobacillus fermentum, Lactobacillus casei and Lactobacillus plantarum. The result of Bacteriostatic test showed that L2 and L3 had stronger antibiotic activity on indicator bacterias, and its maximum antibacterial circle reached 25mm and 23mm, respectively. However, L1 is not obvious, with the maximum antibacterial circle up to 16mm. After acid treatment, their survival rates were 82.58%, 48.34% and 48.49%, and after treatment with 0.3% bile salts, their survival rates were 66.56%, 54.8%, 70.62%, respectively. This indicates that the isolates have different tolerance to acid and bile salts. These results provide a data support for further evaluation of other probiotics potential of lactobacillus and lay a theoretical foundation for its application in food fermentation