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食品与发酵工业  2013, Vol. 39 Issue (10): 52-56    DOI: 10.13995/j.cnki.11-1802/ts.2013.10.027
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发酵酸肉中消化乳杆菌SR10的理化特性及其降胆固醇作用
葛平珍,刘洋,王丹,丁苗,周才琼
Physiological characteristics of Lactobacillus alimentarius SR10 in fermented sour meat & its cholesterol-lowering effect
GE Ping-zhen, LIU Yang, WANG Dan, DING Miao, ZHOU Cai-qiong
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摘要 从发酵酸肉中分离得到1株高效降胆固醇乳酸菌——消化乳杆菌(Lactobacillus alimentarius)SR10,对其生理特性和降胆固醇作用进行了研究。根据菌液浊度来判断其最适温度、产酸能力及绘制生长曲线,用纸片法测定其药敏性,在胆盐含量为0.1%~0.3%的条件下测定其存活率,通过测定培养基中胆固醇含量判断菌株的降胆固醇作用。研究结果显示SR10最适生长温度为30℃,有耐低pH和胆盐的能力,对某些抗生素敏感,尤其对氨苄青霉素、青霉素G敏感性较强。降胆固醇能力研究显示,总降胆固醇率为33.7%,其中,同化作用降胆固醇率为20.89%,沉淀作用降胆固醇率为12.80%,说明胆固醇降低过程中同化作用大于沉淀作用。
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葛平珍
刘洋
王丹
丁苗
周才琼
关键词:  发酵酸肉  消化乳杆菌SR10  生理特性  降胆固醇作用    
Abstract: A strains of high Cholesterol-lowering lactic acid bacteria-Lactobacillus alimentarius SR10 was screened from fermented sour meat and its physiological characteristics and cholesterol-lowering effect were studied.The optimal temperature,ability of acid production and growth curves were obtained based on the bacteria turbidity.Antibiotic sensitivity was measured by placing antibiotic-containing paper in MRS,which provided nutrition for Lactobacillus alimentarius SR10. Bile salt resistance was eveluated by measuring the survival rate under the condition with 0. 1% ~ 0. 3% of bile salt. Cholesterol-lowering effect was analyzed by determining cholesterol reduction content of MRS. The results,about physiological characteristics of Lactobacillus alimentarius SR10 showed that the optimal temperature was 30 ℃ and it possessed the ability of resistance to pH and bile salt. Furthermore,it was sensitive to some antibiotics,especially ampicillin and penicillihe G. The total cholesterol-lowering rate was 33. 7%,including precipitate and assimilate cholesterols which accounted for 12. 8% and 20. 89%,respectively. The results showed that assimilation was predominant in the process of cholesterol-lowering.
Key words:  fermented sour meat;;Lactobacillus alimentarius SR10;;physiological characteristics;;cholesterol lower-ing
               出版日期:  2013-10-25      发布日期:  2013-10-25      期的出版日期:  2013-10-25
引用本文:    
葛平珍,刘洋,王丹,等. 发酵酸肉中消化乳杆菌SR10的理化特性及其降胆固醇作用[J]. 食品与发酵工业, 2013, 39(10): 52-56.
GE Ping-zhen,LIU Yang,WANG Dan,et al. Physiological characteristics of Lactobacillus alimentarius SR10 in fermented sour meat & its cholesterol-lowering effect[J]. Food and Fermentation Industries, 2013, 39(10): 52-56.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.2013.10.027  或          http://sf1970.cnif.cn/CN/Y2013/V39/I10/52
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