MENG Xian- gang, LI Xue- ping, LI Jian- hong, XIE Jia- jia, ZHENG Nan. Isolation and identification of lactic acid bacteria from Jiangshui and preliminary study on metabolic characteristics[J]. Science and Technology of Food Industry, 2015, (01): 181-186. DOI: 10.13386/j.issn1002-0306.2015.01.029
Citation: MENG Xian- gang, LI Xue- ping, LI Jian- hong, XIE Jia- jia, ZHENG Nan. Isolation and identification of lactic acid bacteria from Jiangshui and preliminary study on metabolic characteristics[J]. Science and Technology of Food Industry, 2015, (01): 181-186. DOI: 10.13386/j.issn1002-0306.2015.01.029

Isolation and identification of lactic acid bacteria from Jiangshui and preliminary study on metabolic characteristics

More Information
  • Received Date: January 08, 2014
  • Jiangshui as the experimental material and Lactic acid bacteria( LAB) were isolated and purified on the selective culture medium by spread plate method and streak plate method. The species were identified by combining physiological and biochemical characteristics and molecular biology method. It found that there were various lactic acid bacteria which were classified into 5 genus and 17 species in Jiangshui.17 LAB strains were selected by calcium- dissolving and the strains were used for produced acid,degraded cholesterol and nitrite experiment.The results showed that most of the selected strains had good produced acid,degraded cholesterol and nitrite ability,which Q2,M5,H4,Q7,M2,H1 were better in all aspects,with a potential of development and utilization.
  • loading
  • [1]
    张轶,王玉丽,陈晓前.等.传统发酵食品-浆水中微生物的分离与初步鉴定[J].食品科学,2007,28(1):219-222.
    [2]
    孟宪刚,张丽珂,周鸽鸽.传统发酵食品-浆水研究进展概况及发展前景展望[J].食品工业科技,2010,31(10):402-404.
    [3]
    金世琳.乳酸菌的科学与技术[J].中国乳品工业,1998(4):26-31.
    [4]
    郭松年,田淑梅,白洪涛.乳酸菌及乳酸菌发酵食品[J].食品科技,2005,12(1):39-40.
    [5]
    潘钧陶,张翠霞,王国军.简述酸奶防治肠道疾病的特殊功能[J].微生物学杂志,1993,13(1):74.
    [6]
    赵树欣.应重视对我国传统发酵食品的研究-兼论发酵食品中的功能成分[J].中国食物与营养,2004(1):27-29.
    [7]
    Leroy F,De Vuyst L.Lactic acid bacteria as functional starter cultures for the food fermentation industry[J].Food Science andTechnology,2004,15(2):67-78.
    [8]
    Mollet B.Genetically improved starter strains:opportunities for the dairy industry[J].Int Dairy J,1999,9(1):11-15.
    [9]
    Champagen P P,Tompkins T A,Buckley N D,et al.Effect of fermentation by pure and mixed cultures of Streptococcus thermophilus and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage[J].Food Microbiology,2010,27(7):962-972.
    [10]
    黄丽慧,张雁,陈于陇,等.发酵蔬菜中亚硝酸盐消长规律及调控技术的研究进展[J].食品科学,2013,34(5):303-307.
    [11]
    张庆芳,迟乃玉,郑学仿,等.短乳杆菌去除亚硝酸盐的研究[J].微生物学通报,2004(2):55-60.
    [12]
    吕玉涛.产亚硝酸盐还原酶短乳杆菌发酵条件优化及酶的分离纯化研究[D].上海:上海师范大学,2010.
    [13]
    李振高.土壤与环境微生物研究法[M].北京:科学出版社,2008:146-190.
    [14]
    杨汝德.现代工业微生物学实验技术[M].北京:科学出版社,2009:159-173.
    [15]
    RE布坎南,E吉本斯.伯杰细菌鉴定手册[M].北京:科学出版社,1984.
    [16]
    东秀珠,蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社,2001.
    [17]
    GB5009.33-2010,食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S].北京:中华人民共和国卫生部,2010.
    [18]
    田建军.高效降胆固醇乳酸菌的筛选及在发酵乳中的应用[D].呼和浩特:内蒙古大学,2006.
    [19]
    姜华.降胆固醇功能乳酸菌的筛选及其功能特性的研究[D].南京:南京农业大学,2010.
    [20]
    曲晓军,沙长青,李思明,等.重组乳酸乳球菌的应用进展[J].黑龙江科学,2013(4):34-39.
    [21]
    张志发.乳酸乳球菌发酵生产大豆异黄酮的研究[D].长春:吉林农业大学,2012.
    [22]
    史达,宋岩,李一经.乳酸乳球菌作为黏膜免疫活载体疫苗传递抗原的研究进展[J].微生物学报,2006(4):89-93.
    [23]
    赵红霞,詹勇.乳酸菌的研究及其应用[J].江西饲料,2003(1):9-12.
    [24]
    张莉.植物乳杆菌的黏附特性研究及其在益生菌干酪中的应用[D].吉林:吉林大学,2013.
    [25]
    张董燕,季海峰,刘辉,等.猪源唾液乳杆菌对生长猪氮表观消化率及血清指标的影响[J].中国畜牧杂志,2013(7):93-96.
    [26]
    马霞,韩迪,张吉,等.乳酸菌在发酵果蔬中的应用[J].中国乳品工业,2013,41(1):40-42.
    [27]
    蒋欣茵,李晓晖,张伯生,等.腌制食品中降解亚硝酸盐的乳酸菌分离与鉴定[J].中国酿造,2008(1):13-16.
    [28]
    Yan P M,Xue W T,Tan S,et al.Effect of Inoculating Lactic Acid Bacteria Starter Cultures on the Nitrite Concentration of Fermenting Chinese Paocai[J].Food Control,2008,19(1):50-55.
    [29]
    Yoon K Y,Woodams E E,Hang Y D.Production of Probiotics Cabbage Juice by Lactic Acid Bacteria[J].BioresourceTechnology,2006,97(12):1427-1430.
    [30]
    田晓乐,孟庆繁,周杰,等.微生物防腐剂-细菌素的研究与应用[J].食品工业科技,2004,25(1):120-123.
    [31]
    Cotter P D,Hill C,Ross R P.Bacteriocins:developing innate immunity for food[J].Nat Rev Micro,2005,3(10):777-788.
    [32]
    于雷雷,王超,施波,等.戊糖乳杆菌素pentocin LPEM818的初步纯化及特性研究[J].食品与发酵工业,2013(2):17-23.
    [33]
    刘振民,王荫榆.乳酸菌产酸特性研究[J].乳业科学与技术,2010(4):169-172.

Catalog

    Article Metrics

    Article views (215) PDF downloads (361) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return