从泡菜中筛选降解胆固醇的乳酸菌

被引:10
作者
张灏
华伟
郭本恒
机构
[1] 江南大学食品学院江苏
[2] 上海光明乳业技术中心 无锡
[3] 无锡
[4] 上海
关键词
植物乳杆菌; 降胆固醇; 耐胆汁;
D O I
10.16519/j.cnki.1004-311x.2002.06.011
中图分类号
Q93-331 [微生物鉴定];
学科分类号
071005 ; 100705 ;
摘要
采用半选择性培养基MRS从传统食品泡菜中筛选出 1 5株细菌 ,鉴定为植物乳杆菌。在MRSO -Chol培养基中对这些菌株进行体外胆固醇降解效果的研究 ,37℃培养 2 4h ,发现胆固醇降解量分别达到 90 5,75 3和 74 0 μg ml的ST1 0 1 5,ST1 0 0 9和ST1 0 1 0三株菌。采用MRSO培养基对所有实验菌株的胆汁耐受力进行了研究 ,发现不同菌株之间胆汁耐受力差异显著 ,但胆固醇降解量和胆汁耐受力之间没有必然的联系。
引用
收藏
页码:16 / 18
页数:3
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