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。

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.