食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 136 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038382

研究报告

自然发酵虾酱中屎肠球菌的分离、鉴定及体外益生特性分析

  • 王鑫 ,
  • 江宁 ,
  • 张煜 ,
  • 孙荣雪 ,
  • 王成 ,
  • 杨慧晶 ,
  • 马艳弘 ,
  • 梁丽雅
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  • 1(天津农学院 食品科学与生物工程学院,天津,300384)
    2(江苏省农业科学院农产品加工研究所,江苏 南京,210014)
    3(淮安生物健康产业创新研发中心,江苏 淮安,223001)
第一作者:硕士研究生(马艳弘研究员和梁丽雅教授为共同通信作者,E-mail:ma_yhhyy@126.com;liangliya@126.com)

收稿日期: 2023-12-26

  修回日期: 2024-02-19

  网络出版日期: 2025-01-23

基金资助

江苏省农科院横向课题项目(0130669012320)

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Isolation and identification of Enterococcus faecium in naturally fermented shrimp sauce and in vitro probiotics properties

  • WANG Xin ,
  • JIANG Ning ,
  • ZHANG Yu ,
  • SUN Rongxue ,
  • WANG Cheng ,
  • YANG Huijing ,
  • MA Yanhong ,
  • LIANG Liya
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  • 1(School of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China)
    2(Research Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
    3(Huaian Biological Health Industry Innovation and Research and Development Center, Huaian 223001, China)

Received date: 2023-12-26

  Revised date: 2024-02-19

  Online published: 2025-01-23

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摘要

从自然发酵的小龙虾酱中筛选出8株产酸菌,通过生理生化试验和16S rDNA序列分析对菌种进行鉴定,并根据发酵特性分析选取产酸能力最高的菌株LX12-2和LX18-9进行抑菌、抗氧化、体外益生特性分析及安全性评价。结果表明,有7株菌为乳酸菌,隶属肠球菌属,其中5株为粪肠球菌(Enterococcus faecalis)、2株为屎肠球菌(Enterococcus faecium);屎肠球菌LX18-9的产酸能力最高,具有广谱的抗菌活性和较高的抗氧化能力。其对单增李斯特菌生长的抑制作用最强,抑菌圈直径可达20.85 mm,对DPPH自由基的清除率达76.77%;该菌株对pH 2.0的酸性条件、0.5%胆盐以及人工胃肠液均具有良好耐受性,且不产组胺,无溶血性,安全性高。综上,该研究筛选的屎肠球菌LX18-9安全性高、且具有良好的抗菌、抗氧化及益生特性,在饲料发酵生产与水产养殖益生产品的开发中具有潜在应用价值。

关键词： 小龙虾; 屎肠球菌; 分离鉴定; 益生特性; 安全性

本文引用格式

王鑫 , 江宁 , 张煜 , 孙荣雪 , 王成 , 杨慧晶 , 马艳弘 , 梁丽雅 . 自然发酵虾酱中屎肠球菌的分离、鉴定及体外益生特性分析[J]. 食品与发酵工业, 2025 , 51(1) : 136 -142 . DOI: 10.13995/j.cnki.11-1802/ts.038382

Abstract

Eight strains of acid-producing bacteria were selected from naturally fermented lobster shells, and identified through physiological and biochemical tests and 16S rDNA sequence analysis.Based on fermentation characteristics analysis, the highest acid-producing strains LX12-2 and LX18-9 were selected for antibacterial, antioxidant, and in vitro probiotic characteristics analysis and safety evaluation.Results showed that there were 7 strains of lactic acid bacteria belonging to the genus Enterococcus, including 5 strains of E. faecalis and 2 strains of Enterococcus faecium.Enterococcus faecalis LX18-9 had the highest acid production ability, broad-spectrum antibacterial activity, and high antioxidant capacity.It had the strongest inhibitory effect on the growth of Listeria monocytogenes, with a diameter of 21.85 mm and a scavenging rate of 76.77% on DPPH free radicals.This strain had a good tolerance to pH 2.0 acid conditions, 0.5% bile salt, and artificial gastrointestinal fluid, no histamine production, no hemolysis, and a high safety profile.In summary, the E. faecalis LX18-9 screened in this study had high safety and good antibacterial, antioxidant, and probiotic properties, which had potential application value in feed fermentation production and the development of probiotic products in aquaculture.

Key words： crayfish; Enterococcus faecalis; isolation and identification; probiotic characteristics; security

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