王腾斌,李宝坤,卢士玲,王庆玲,董娟

• 1:石河子大学食品学院

摘要(Abstract)：

采用传统分离方法结合分子学鉴定对新疆传统发酵乳制品中的乳酸菌多样性进行初步分析,并利用薄层色谱法、Berthelot法、高效液相色谱法对产γ-氨基丁酸(γ-aminobutyric acid,GABA)的乳酸菌进行筛选与定量,选择产量较高的菌株进行耐酸、耐胆盐能力初探与益生特性评价。结果表明:新疆传统发酵乳制品中以乳杆菌属为优势菌属,短乳杆菌与瑞士乳杆菌为主要优势菌种;其中短乳杆菌在GABA合成方面较有优势,并得到一株产量为(4.17±0.05)mg/mL的短乳杆菌NL8;与具有GABA合成能力的戊糖片球菌NL56相比,NL8在低pH值与人工胃肠液处理后,存活率更高(p<0.05),且通过加入0.5%谷氨酸钠,NL56与NL8的耐酸能力均得到显著改善(p<0.05);NL8相比NL56具有较弱的胆盐耐受能力,胆盐浓度高于0.3%后受到强烈抑制;NL8具有一定的抗氧化能力,其中DPPH自由基清除能力最强,其无细胞提取物对DPPH清除能力可达(42.29±0.87)%;NL8对4种指示菌均有一定的抑制作用,其中对大肠杆菌和肠炎沙门氏菌的抑制作用最强,抑菌圈直径可达(18.62±0.58)mm和(18.13±0.56)mm。

关键词(KeyWords)： 高效液相色谱;酸胁迫;γ-氨基丁酸;谷氨酸脱羧酶系统

Abstract:

Keywords:

基金项目(Foundation): 国家自然基金(31560444,31460007);; 新疆生产建设兵团重点领域科技攻关项目(2018AB010,2018AB015);新疆生产建设兵团博士基金项目(2014BB005)

作者(Author): 王腾斌,李宝坤,卢士玲,王庆玲,董娟

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