新疆传统发酵乳品中乳酸菌与 酵母菌的益生特性

目的观察新疆传统发酵乳品中分离的14种菌株的生长特点及产酸能力,筛选出具有较强耐胆盐能力,并能在人工胃肠液中存活的菌株。方法对10株乳酸菌和4株酵母菌进行生长曲线、pH、耐胆盐能力和耐人工胃肠液检测。结果 10株乳酸菌和4株酵母菌具有良好的生长曲线和产酸能力;马乳酒样乳杆菌具有较强的耐胆盐能力;希氏乳杆菌、马乳酒样乳杆菌、乙醇假丝酵母和东方伊萨酵母具有较强的耐人工胃液能力;乳酸乳球菌、哈尔滨乳杆菌、瑞士乳杆菌、马乳酒样乳杆菌、乙醇假丝酵母和东方伊萨酵母具有较强的耐人工肠液能力。结论 10株乳酸菌和4株酵母菌具有优良的益生特性,有望成为益生菌制剂的备用菌株。

Probiotic characteristics of the lactic acid bacteria and yeasts in Xinjiang traditional fermented dairy products

Abstract: Objective To observe the growth and acid producing ability of 14 strains isolated from Xinjiang traditional fermented dairy products, and screen the strains which have strong bile salt tolerance and ability to survive in artificial gastric and intestinal fluid. Methods 10 strains of lactic acid bacteria and 4 strains of yeasts were tested for growth curves, pH values, bile salt tolerance, and artificial gastric and intestinal fluid tolerance. Results The 10 strains of lactic acid bacteria and 4 strains of yeasts demonstrated good growth curve and acid production ability. L. kefiranofaciens was highly tolerant to bile salt; L. hilgardii, L. kefiranofaciens, Candida ethanolica, and Issatchenkia orientalis had high tolerance to artificial gastric fluid; L. lactis, L. harbinensis, L. helveticus, L. kefiranofaciens, Candida ethanolica, and Issatchenkia orientalis had high tolerance to artificial intestinal fluid. Conclusion The 10 strains of lactic acid bacteria and 4 strains of yeasts have excellent probiotic properties, and they are expected to be the candidate strains of probiotic preparations.