去除胆固醇细菌的分离、鉴定及其性能的初步研究

Isolation and Identification of a Strain JH-1 Removal Cholesterol

DOI：

中文关键词: 胆固醇 短乳杆菌 分离 鉴定

英文关键词: cholesterol Lactobacillus brevis strain isolation identification

基金项目:国家863计划项目(2007AA10Z357)

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中文摘要:

从金华火腿、光明酸奶、光明奶酪、味全乳酸菌饮品及泡菜等样品中分离得到100余株乳酸菌菌株,利用高胆固醇MRS-CHOL培养基测定其体外胆固醇去除能力,从中筛选得到一株高效去除胆固醇的菌株JH-1,去除率达到48.68%。通过形态学特征、生理生化特征和16S rDNA序列同源性分析,鉴定菌株JH-1为短乳杆菌(Lactobacillus brevis)。研究了培养时间、接种量、培养温度、培养基初始pH以及基质中胆固醇胶束质量浓度对胆固醇去除率的影响,发现短乳杆菌JH-1分别在时间为48 h,接种量体积分数为3%,培养温度为37℃,初始pH值为6,胆固醇胶束质量浓度为1 mg/mL时,胆固醇去除率达到最大。

英文摘要:

More than 100 bacteria were isolated from the fermented food such as ham,yogurt,and pickle in this study.With Cholesterol-reducing ability inMRS-CHOL medium as index,one strain was screened and named as JH-1.The cholesterol removarate of strain JH-1 is 48.68%.Upon chemotaxonomic characterization and phylogenetic inference based 16S rDNA analysis,the strain JH-1 was identified as Lactobacillus brevis strain.The removal cholesterol ability of Lactobacillus brevis JH-1 was studied.The result listed as follows: the cultivation time is 48h,the inoculation percentage is 3%,the temperature is 37℃,the initial pH of the media is 6 and the cholesterol contents is 1mg/mL.Lactobacillus brevis JH-1 has the best removal cholesterol ability.

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