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降胆固醇乳酸菌的筛选及其在内蒙古发酵香肠中的应用 预览 被引量:3

Screening of Lactobacillus with Cholesterol-Lowering Activity and Its Application in Inner Mongolian Fermented Sausages
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摘要 通过对乳酸菌降胆固醇生物学特性及对发酵肉制品中胆固醇降解作用进行研究,结果表明,从内蒙古传统肉肠中分离筛选得到的8株乳酸菌中,菌株X3-2B有较强的胆固醇降解能力。且在MRS培养基中添加3 g/L胆盐、20 g/L胆固醇和20 g/L葡萄糖时菌株X3-2B的胆固醇降解能力最大,在不同培养基中发酵不同时间菌株X3-2B对胆固醇的降解能力显著高于标准菌株。在以菌株X3-2B为发酵剂的发酵香肠中,其胆固醇含量显著低于对照组。故菌株X3-2B可作为一株降胆固醇性能较好的肉制品发酵剂。 The objective of this study was to test the cholesterol-lowering activity of lactic acid bacterial(LAB) strains in traditional Inner Mongolian fermented sausages.Eight LAB strains isolated from fermented sausages were screened for their cholesterol degradation ability using phthalic aldehyde colorimetric method.Strain X3-2B had the strongest ability to remove cholesterol.The improved cholesterol removal ability was observed when MRS broth was supplemented with 3 g/L oxgall,20 g/L cholesterol and 20 g/L glucose.Cholesterol removal rate by this strain was significantly higher than that by the commercial strain L.plantarum in a variety of media and during different fermentation periods.The cholesterol content in X3-2B fermented sausage was signifi cantly lower than the control group(ranged from 88 to 63 mg/100 g).In conclusion,X3-2Bhas the potential to degrade cholesterol and is useful as a starter culture for fermented sausages.
作者 靳志敏 段艳 通力嘎 贾雪晖 袁倩 张宏博 靳烨 JIN Zhimin;DUAN Yan;TONG Liga;JIA Xuehui;YUAN Qian;ZHANG Hongbo;JIN Ye;College of Food Science and Engineering,Inner Mongolia Agricultural University
出处 《食品科学》 CAS CSCD 北大核心 2015年第5期99-103,共5页 Food Science
基金 “十二五”国家科技支撑计划项目(2012BAD13B02)
关键词 胆固醇 乳酸菌 内蒙古 发酵香肠 发酵特性 cholesterol Lactobacillus Inner Mongolia fermented sausage fermentation
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