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投稿时间：2017-05-23
投稿时间：2017-05-23
中文摘要: 对内蒙古传统酸奶中分离出的8株乳酸菌菌株进行形态学及16S rDNA鉴定，确定其中包括鼠李糖乳杆菌、植物乳杆菌、干酪乳杆菌、瑞士乳杆菌和嗜热链球菌。然后进一步对菌株的酸、胆盐、人工胃肠液耐受性、胆固醇降解能力及自由基清除能力进行体外益生效果评价。结果表明，鼠李糖乳杆菌217-3对pH=1.5的强酸和人工胃肠液有较高的耐受性，同时还能耐受1.5%的胆盐。此外，其胆固醇降解和自由基清除能力也具有较高的水平。综上所述，鼠李糖乳杆菌217-3具有显著的益生性能，为高活性乳酸菌菌剂及相关发酵产品的开发奠定了一定的理论基础。
Abstract:In Inner Mongolia traditional yogurt in eight strains of lactic acid bacteria strains were isolated from the morphological and 16S rDNA appraisal，determine including rhamnose lactobacillus，plant lactobacillus，lactobacillus casei and lactobacillus，Swiss hot streptococcus.Then further the evaluation of the probiotic effect of acid，bile salt，artificial gastroenteric fluid tolerance，cholesterol degradation ability and free radical removal ability were further evaluated.The results showed that lactobacillus lactobacillus was 217-3，which had high tolerance to the strong acid and artificial gastroenteric acid of 1.5，and was also able to withstand 1.5%of bile salts.In addition，the cholesterol degradation and free radical removal ability also had high levels.From what has been discussed above，rhamnose lactobacillus has significant live performance，217-3 for highly active lactic acid bacteria bacterium agent and related fermentation product development has laid a theoretical foundation.
文章编号：201801030 中图分类号： 文献标志码：
基金项目:山东省自然科学基金（ZR2016CB14）；国家自然科学基金项目（31701576）；国家级大学生创新创业训练计划项目（201610431013）
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