高产酸乳酸菌的分离鉴定及其益生特性的研究

摘要

实验以市售泡菜为原料,筛选得到一株高产酸的乳酸菌,并对其益生特性进行研究。结果表明：乳酸菌产酸率高达1.54%,经分子生物学鉴定为戊糖乳杆菌,且受肠、胃和胆汁环境影响小,对枯草芽孢杆菌和大肠杆菌抑菌圈直径达38.40,16.50 mm。%A LAB of high-acid production rate is separated from purchased pickles and its probiotic property is studied.The result shows that the acid production rate of lactic acid bacterium is 1.54%and it is identified as Lactobacillus pentosus (R6)by molecular biology.This strain could be tolerant in vitro experiments and the inhibition zone diameters of Bacillus subtilis and E .coli is 38.40, 1 6.50 mm.