酱油渣中乳酸乳球菌分离鉴定及对模拟胃肠环境的耐受性

doi:10.13652/j.issn.1003-5788.2019.08.003

首页 > 过刊浏览>2019年第卷第8期 >15-19. DOI:10.13652/j.issn.1003-5788.2019.08.003

酱油渣中乳酸乳球菌分离鉴定及对模拟胃肠环境的耐受性
DOI:
                        10.13652/j.issn.1003-5788.2019.08.003
                    
CSTR:
                        [cstr]
                    
作者:
                        
                        
                    
作者单位:(1. 佛山科学技术学院食品科学与工程学院，广东 佛山 528231;2. 广东省传统发酵食品工程技术研究中心，广东 佛山 528231;3. 广东省食品流通安全控制工程技术研究中心，广东 佛山 528231;4. 佛山市酿造工程技术研究中心，广东 佛山 528231;5. 佛山农业生物制造工程技术研究中心，广东 佛山 528231;6. 长沙理工大学化学与食品工程学院，湖南 长沙 410114;7. 开平市佰益饲料科技发展有限公司，广东 江门 529300)
作者简介:黄桂东，女，佛山科学技术学院特聘教授，博士，硕士生导师。
通讯作者:钟先锋（1981—），男，佛山科学技术学院教授，博士，硕士生导师。E-mail：zhongxf81@126.com
中图分类号:
基金项目:“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）

Isolation, identification and tolerance to simulated gastrointestinal environment of Lactococcus lactis from soy sauce residue

Author:

Affiliation:

(1. College of Food Science and Engineering, Foshan University, Foshan, Guangdong 528231, China; 2. Guangdong Engineering Reseach Center for Traditional Fermentational Food, Foshan, Guangdong 528231, China; 3. Guangdong Engineering Reseach Center for Safety Control of Food Circulation, Foshan, Guangdong 528231, China; 4. Foshan Engineering Reseach Center for Brewing Technology, Foshan, Guangdong 528231, China; 5. Foshan Engineering Reseach Center for Agricultural Biological Manufacturing, Foshan, Guangdong 528231, China; 6. School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; 7. Kaiping Baiyi Feed Science and Technology Development Co., Ltd., Jiangmen, Guangdong 529300, China)

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

利用形态学观察、生理生化试验、16S rRNA 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2~12 h。模拟胃肠环境耐受试验结果表明：耐受胃液3 h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8 h，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。

Abstract:

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 and 16S rRNA 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 h after 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 h in 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.

参考文献

相似文献

引证文献

引用本文

黄桂东,唐素婷,程云辉,等.酱油渣中乳酸乳球菌分离鉴定及对模拟胃肠环境的耐受性[J].食品与机械,2019,(8):15-19.
HUANGGuidong, TANGSuting, CHENGYunhui, et al. Isolation, identification and tolerance to simulated gastrointestinal environment of Lactococcus lactis from soy sauce residue[J]. Food & Machinery,2019,(8):15-19.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:2019-04-16
最后修改日期:
录用日期:
在线发布日期: 2022-11-25
出版日期:

编委会

作者中心

声明条款

引用本文

相关视频

分享

文章指标

历史

文章二维码