盐酸菜中降胆固醇、亚硝酸盐乳酸菌筛选及功能特性研究

摘要

以独山传统工艺制作盐酸菜液为研究对象,运用涂布法分离纯化乳酸菌.采用生理生化试验和分子生物学法,鉴定菌株Y-12为棉籽糖乳球菌(Lactococcus raffinolactis).运用比色法测定其对胆固醇和亚硝酸盐清除能力,该菌株对胆固醇和亚硝酸盐的降解率分别为78.15％和75.17％.对菌株Y-12进行耐酸、耐盐和耐胆盐试验研究,结果表明,菌株Y-12在pH值为≥2.5的酸性环境中能正常生长,能够耐受5％NaCl和0.3％胆盐.%Lactic acid bacteria were separated and purified from pickled vegetable produced by Dushan traditional fermentation process by spread plate method.Strain Y-12 was identified as Lactococcus raffinolactis by physiological biochemical tests and molecular biology method.The scavenging activity of the strain Y-12 on cholesterol and nitrite was determined by colorimetric method.The degradation rate of strain Y-12 on cholesterol and nitrite were 78.15％ and 75.17％,respectively.The results of acid resistance,salt resistance and bile salt resistance tests showed that strain Y-12 was able to grow in acidic environment (pH ≥ 2.5),and could tolerate 5％ NaCl and 0.3％ bile salts.