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    林龙镇, 邹卫玲, 李安章, 等. 产酸、耐酸乳酸菌的分离鉴定及益生特性[J]. 华南农业大学学报, 2018, 39(2): 95-102. doi: 10.7671/j.issn.1001-411X.2018.02.015
    引用本文: 林龙镇, 邹卫玲, 李安章, 等. 产酸、耐酸乳酸菌的分离鉴定及益生特性[J]. 华南农业大学学报, 2018, 39(2): 95-102. doi: 10.7671/j.issn.1001-411X.2018.02.015
    shu
    LIN Longzhen, ZOU Weiling, LI Anzhang, ZHU Honghui. Isolation, identification and probiotic characteristics of acid-producing and acid-resistant Lactobacillus strains[J]. Journal of South China Agricultural University, 2018, 39(2): 95-102. DOI: 10.7671/j.issn.1001-411X.2018.02.015
    Citation: LIN Longzhen, ZOU Weiling, LI Anzhang, ZHU Honghui. Isolation, identification and probiotic characteristics of acid-producing and acid-resistant Lactobacillus strains[J]. Journal of South China Agricultural University, 2018, 39(2): 95-102. DOI: 10.7671/j.issn.1001-411X.2018.02.015
    shu

    产酸、耐酸乳酸菌的分离鉴定及益生特性

    Isolation, identification and probiotic characteristics of acid-producing and acid-resistant Lactobacillus strains

      摘要
    • 摘要:
      目的  分离筛选高效产酸的乳酸菌Lactobacillus spp.，并进行功能评价，为乳酸菌在饲料行业的应用提供物质基础。
      方法  以酸性风味食品为样品来源，以溶钙圈大小为指标进行初筛，以耐酸能力为指标进行复筛，并进一步研究了筛选得到的乳酸菌的产酸性能、生长特性、耐酸、耐胆盐以及抑制病原菌的能力。
      结果  获得了10株可在pH 3.0生长的乳酸菌。其中，菌株SC3A和DJ3被鉴定为戊糖乳杆菌L. pentosus，菌株SC15、SC16、DJ9B、DJ10C、SC8、DJ8A、DJ8B和DJ9A为发酵乳杆菌L. fermentum。戊糖乳杆菌DJ3和SC3A的产酸能力、发酵生长速率和抑制病原菌的能力显著优于发酵乳杆菌。而发酵乳杆菌DJ8A和DJ9B的耐酸和耐胆盐能力较强。
      结论  从酸性风味食品分离得到了10株具有较强的产酸、耐酸和抑菌能力的乳酸菌，在食品和饲料工业中具有应用潜力。

       

      Abstract:
      Objective  To isolate, screen and evaluate Lactobacillus strains with excellent acid-producing ability, and offer materials for application of Lactobacillus in feed industry.
      Method  Using acid flavor food as samples, we isolated and screened Lactobacillus strains, initially according to the size of calcium dissolving zone and subsequently according to acid tolerance. The acid-producing abilities, growth characteristics, low-pH and bile salt tolerance, and antibacterial activities of Lactobacillus strains screened out were further studied.
      Result  Ten Lactobacillus strains capable of growing at pH 3.0 were obtained. Strain SC3A and DJ3 were identified as L. pentosus, and strain SC15, SC16, DJ9B, DJ10C, SC8, DJ8A, DJ8B and DJ9A were identified as L. fermentum. The acid-producing abilities, fermentation growth rate and antibacterial activities of L. pentosus strains DJ3 and SC3A were significantly superior to those of the L. fermentum stains. The L. fermentum strains DJ8A and DJ9B showed higher tolerance to acid environment and bile salt.
      Conclusion  Ten Lactobacillus strains obtained from acid flavor food have strong acid-producing ability, acid tolerance and antibacterial activity, and have application potential in food and feed industries.

       

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