摘要
利用形态学观察、生理生化试验、16SrRNA基因序列分析方法,从酱油渣中分离鉴定乳酸乳球菌,并研究其对模拟胃肠环境的耐受能力。初步从酱油渣中分离得到4株乳酸乳球菌,3株鉴定为Lactococcus lactis subsp.hordniae,称之为HT127、HT223和HT227;1株鉴定为Lactococcus lactis subsp.lactis,称为HT122。生长曲线测定结果发现,4株菌生长情况基本相似,对数生长期为2~12h。模拟胃肠环境耐受试验结果表明:耐受胃液3h后,菌株HT223、HT127、HT227、HT122的菌存活率达(94.85±0.05)%,(81.67±0.25)%,(77.99±0.58)%,(58.57±0.57)%;在模拟肠液中继续培养8h,菌株HT122、HT127、HT223、HT227的菌存活率为(77.78±0.68)%,(67.42±0.72)%,(34.25±0.08)%,(22.28±0.18)%。说明菌株HT127对人工模拟胃肠液显示出较好的耐受能力。
In order to enrich lactic acid bacteria resource from soy sauce residue,Lactococcus lactis from soy sauce residue were screened and identified by physiological and biochemical tests and16 SrRNA gene sequence analysis,and their tolerance to gastrointestinal environment were further studied.Four strains of lactic acid bacteria were isolated from soy sauce residue.Three of them were identified as Lactococcus lactis subsp.hordniae,HT127,HT223 and HT227,respectively.One was identified as Lactococcus lactis subsp.lactis and named HT122.The results of growth curve showed that the growth of four strains were similar,and the logarithmic growth period was 2~12 hafter inoculation.The results of gastrointestinal fluid tolerance test showed that strains HT233,HT127,HT227,HT122 could tolerate the simulated gastric juice,with live bacterial rates of(94.85±0.05)%,(81.67±0.25)%,(77.99±0.58)%,(58.57±0.57)%respectively.Meanwhile,the live bacterial rates of HT122,HT127,HT223,HT227 were(77.78±0.68)%,(67.42±0.72)%,(34.25±0.08)%,(22.28±0.18)% after cultured for 8 hin the simulated intestinal juice.All the results suggested that HT127 might show the good tolerance to the simulated gastrointestinal environment and could be benefit to the expansion of food-borne lactic acid bacteria resource bank.
作者
黄桂东
唐素婷
程云辉
孙张乐
陈梓琦
焦叶
张灿
钟先锋
HUANG Gui-dong;TANG Su-ting;CHENG Yun-hui;SUN Zhang-le;CHEN Zi-qi;JIAO Ye;ZHANG Can;ZHONG Xian-feng(College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China;Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China;Guangdong Engineering Reseach Center for Safety Control of Food Circulation, Foshan, Guangdong 528231, China;Foshan Engineering Reseach Center for Brewing Technology, Foshan, Guangdong 528231, China;Foshan Engineering Reseach Center for Agricultural Biological Manufacturing, Foshan, Guangdong 528231, China;School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China;Kaiping Baiyi Feed Science and Technology Development Co., Ltd., Jiangmen, Guangdong 529300, China)
出处
《食品与机械》
北大核心
2019年第8期15-19,26,共6页
Food and Machinery
基金
“十三五”国家重点研发计划项目(编号:2018YFD0400405)
国家自然科学基金项目(编号:31660459)
广东省自然科学基金项目(编号:2018A0303130275)
关键词
酱油渣
乳酸乳球菌
鉴定
模拟胃肠环境
soy sauce residue
Lactococcus lactis
identification
simulated gastrointestinal environment
