一株具有拮抗幽门螺杆菌作用的格氏乳杆菌生物学性质及其在发酵乳中应用

Study on the biological characteristics of Lactobacillus gasseri with antagonistic activity against Helicobacter pylori and application in the yoghurt produce

摘要: 本研究探讨具有抗幽门螺杆菌作用的格氏乳杆菌的生物特性,结果表明L.gasseri Chen在MRS培养基生长比较慢,8 h进入生长对数期,26 h后进入稳定期;最适生长p H为5~7,最适生长温度为30~37℃,最适接种量为0.5%~2%(v/v),可在0.1%的胆盐中生长,并能在5%的Na Cl中生长。在添加葡萄糖的复原乳中,L.gasseri Chen能进行单菌株发酵乳,且在4℃条件下可稳定保存21 d;L.gasseri Chen与普通酸奶发酵剂复合发酵制作的酸奶无不良风味,表明L.gasseri Chen可应用于商业上生产功能性酸奶。

Abstract: The aim of present study was to discuss the application and biological characteristics of L.gasseri Chen with antagonistic activity against H. pylori. Biological characteristics research of L. gasseri Chen showed that the logarithmic time was from 8th hour to 26 th hour.The optimum growth p H 5⁷.The optimum growth temperature was30 ³7 ℃.The optimum inoculated concentration was 0.5% ²% ( V / V) , and the tolerance level of bile salt was 0.1% ( V/V) .L.gasseri Chen could grow and ferment in the milk with glucose and the fermented milk could store stably in the 4 ℃ for 21 days.L.gasseri Chen also could ferment in milk with commercial starters without bad affects, which indicated that L.gasseri Chen could be used to produce functional yoghurt.