| 内蒙古传统谷物发酵食品-酸粥中益生乳杆菌的体外筛选 |
| |
| 引用本文： | 王湘竹,陈忠军,李春罡,刘子龙,赵晶晶.内蒙古传统谷物发酵食品-酸粥中益生乳杆菌的体外筛选[J].华北农学报,2009,24(1). |
| |
| 作者姓名： | 王湘竹 陈忠军 李春罡 刘子龙 赵晶晶 |
| |
| 作者单位： | 1. 内蒙古农业大学,食品科学与工程学院,内蒙古,呼和浩特,010018
2. 内蒙古伊利集团,内蒙古,呼和浩特,010106 |
| |
| 基金项目： | 内蒙古教育厅资助项目 |
| |
| 摘 要： | 从传统谷物发酵食品-酸粥中分离并鉴定了13株乳杆菌,研究其生物学特性,为开发不同类型和不同功能的乳酸菌发酵剂和发酵食品奠定了基础.通过体外测试了其耐酸、耐胆汁及降胆固醇能力.结果发现,7株菌在pH值3.0的条件下存活率达50%以上,对胆固醇的降解率在50%以上,耐胆汁效果良好.其中菌株NSZL-2、NSZL-11 和 NSZL-12具有良好的生物学特性,有可能成为潜在功能性菌株.
|
| 关 键 词： | 乳杆菌 耐酸 耐胆汁 降胆固醇 |
Screening of Probiotic Lactobacillus from Traditional Grain Fermentation Food-Acid Gruel in Inner Mongolia |
| |
| WANG Xiang-zhu,CHEN Zhong-jun,LI Chun-gang,LIU Zi-long,ZHAO Jing-jing.Screening of Probiotic Lactobacillus from Traditional Grain Fermentation Food-Acid Gruel in Inner Mongolia[J].Acta Agriculturae Boreali-Sinica,2009,24(1). |
| |
| Authors: | WANG Xiang-zhu CHEN Zhong-jun LI Chun-gang LIU Zi-long ZHAO Jing-jing |
| |
| Institution: | 1.College of Food Science and Engineering;Inner Mongolia Agricultural University;Huhhot 010018;China;2.Inner Mongolia Yi Li Group;Huhhot 010106;China |
| |
| Abstract: | 13 Lactobacillus strains that were isolated from traditional grain fermentation food-acid gruel in Inner Mongolia were identified,and the biological characteristics of the strains were studied.It is the basic for the development of various types and function of lactic acid bacteria starter and fermentation food.The strains were examined for resistance to pH, bile-tolerance and cholesterol-lowering ability in vitro.The result showed that the survival rate of 7 strains are exceeding 50% on the conditions of p... |
| |
| Keywords: | Lactobacillus Acid-tolerance Bile-tolerance Cholesterol-lowering |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
