目前用于酸乳生产的乳酸菌大多为优良发酵菌种，而非益生乳酸菌。进入人体后通过胃肠环境消化环境，粘附定殖于肠道是作为益生菌的必要条件。本研究旨在筛选既能耐受人体胃肠道环境，又有优良发酵特性的乳酸菌，为后期益生菌筛选奠定基础。在前期从民族传统发酵食品中分离得到的乳酸菌中，通过检测在人工胃肠道溶液中存活率筛选胃肠道环境耐受性强的菌株，再通过感官评价、质构测定等对耐受性强的菌株应用于酸乳发酵潜力进行综合性评价。结果显示，在58株从民族地区传统食品中分离的乳酸菌中有7株菌在4种人工胃肠道溶液存活率均在50%以上，其中5株菌的发酵酸乳感官评价得分较高；而菌株“新E6”发酵的酸乳在质构破裂力、最大粘附力、硬度、内聚力、弹性、胶黏性、咀嚼性以及粘度、持水力等指标都较优，分子生物学鉴定结果“新E6”为坚强肠球菌（Enterococcus durans），为后续益生菌的开发奠定基础。

Starter agents used in yogurt production are mostly good fermentation lactic acid bacteria, but not probiotics strains. It is necessary condition of lactic acid bacteria as probiotics that strains must go through gastrointestinal environment, then adhere and colonize in the intestinal tract. In this paper, the highly tolerant lactic acid bacteria strains isolated from the ethnic traditional food were screened by detecting the survival rate of strains in the artificial gastrointestinal solution, Then the potential application on yogurt of these strains were also comprehensively evaluated by the sensory evaluation and the texture analyzer. The results showed that survival rate of 7 strains were more than 50% in the 4 kinds of artificial gastrointestinal solution among 58 strains of lactic acid bacteria. The score of sensory evaluation of 5 strains are higher. The "Xin E6" demonstrated outstanding on yoghourt texture rupture force, the maximum e adhesion force, hardness, cohesiveness, elasticity, tackiness, chewiness and viscosity, holding water capacity. The "Xin E6" is Enterococcus durans by molecular biology methods. “Xin E6" has potential application in the development of probiotics starter agent.