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从健康仔猪肠道内容物中分离筛选得到一株抗逆性较好、产酸及抑菌能力较强的菌株LYP06-2,结合其生理生化特性及16SrDNA序列分析,鉴定该菌株为乳杆菌属的植物乳杆菌(Laetobaeillus plantarum)。菌株LYP06-2在pH2.0的人工胃液中处理3h后存活率为31.3%,人工肠液中存活率为33.0%,胆盐浓度为0.3%时存活率为3.7%,对大肠杆菌K88、K99具有较强的抑制作用,也有较强的产酸能力,这为将来规模化生产有效的微生态制剂产品奠定了基础。 相似文献
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以产酸速度、pH2.5人工胃液耐受性、pH8.0人工肠液耐受性、0.3%胆盐耐受性,对传统发酵乳制品中分离的298株干酪乳杆菌进行筛选,并对其在褐色活性乳饮料中的应用进行评价.结果表明:共有1 1株干酪乳杆菌在脱脂乳中产酸速度显著快于其他菌株(P<0.05),其中IMAU60143、IMAU70020和IMAU10510具有优良的人工胃肠液和胆盐耐受能力(P<0.05),此3株干酪乳杆菌在褐色活性乳饮料中具有良好的贮藏稳定性,其中IMAU70020于4℃贮藏28d活菌数仍大于5.0×108CFU/g. 相似文献
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本试验从青贮料中分离肠球菌并对分离菌株进行初步鉴定与筛选,通过正交试验设计研究不同温度、初始pH和瘤胃液含量对3株分离菌生长的影响,筛选出适合作为奶牛饲用微生物的菌株。结果表明,3株分离菌的最佳培养条件相同为:培养基含葡萄糖2%、蛋白胨1%、瘤胃液20%、初始pH为5.8,接种量为3%,装液量为40 ml, 36℃培养24 h。 在该条件下,3株分离菌的生物量分别为1.9907、1.2963和1.2752。选择生物量最高的1号菌送中科院微生物所鉴定,结果为屎肠球菌。 相似文献
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为了从羊瘤胃液中筛选出可高效利用尿素的菌株,试验采用平板涂布法以尿素为唯一氮源对健康小尾寒羊瘤胃液进行初筛,对得到的变色圈较大的菌株进行脲酶活性检测和菌株形态特征、生理生化试验鉴定,结合16S rDNA序列分析并与相应种属的标准菌株进行比对,利用MEGA 5. 0构建系统发育树。结果表明:在羊瘤胃液中共分离得到83株具有变色圈的菌株,经纯化后得到9株变色圈较大的菌株,其中脲酶活性较高的菌株命名为NS-3,经鉴定和比对,NS-3菌株与解鸟氨酸拉乌尔菌(Raoultella Ornithinolytica)的相似性达到100%,二者在所构建的系统发育树上处于同一个分支,因此最终鉴定NS-3菌株为解鸟氨酸拉乌尔菌。 相似文献
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瘤胃液的pH值对奶牛的健康影响深远。正常瘤胃液的pH值在5.5~6.8之间变化,最佳pH值在6.0~6.3之间。瘤胃pH值在6.0时比较理想.在该状态下原虫和纤毛虫都可以迅速生长.从而产生大量挥发性脂肪酸,挥发性脂肪酸是奶牛所需能量的主要来源,影响瘤胃液pH值的因素如下: 相似文献
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《畜牧兽医杂志》2021,(4)
通过细菌形态学、生理生化特征分析,5株鉴定均为凝结芽孢杆菌。以总菌数、抑菌性、热稳定性、耐人工胃肠液、耐胆盐能力等为评价指标,比较5个凝结芽孢杆菌产品的抗逆性。结果表明,5株凝结芽孢杆菌经65℃处理30 min后,存活率均超过100%;A株抑菌性最好,对大肠杆菌和金黄色葡萄球菌抑菌率分别可达99.85%和101.4%,显著高于D株(P0.01)和E株(P0.01)。经过人工胃液和人工肠液处理后,菌株A和B在模拟胃液(pH 2.0)存活率较高,均在80%以上,同时这A株菌完全耐受模拟肠液(pH 7.6);A株和B株耐受胆盐浓度可达1%,其他三株的耐受胆盐浓度可达0.3%。A株较其他株凝结芽孢杆菌具有较好的益生特性,在饲料生产上具有重要的应用价值。 相似文献
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为了筛选具有肠道益生特性的芽孢细菌,进一步开发益生菌资源,该研究采用肠道病原菌拮抗试验,从羊的肠道内容物中筛选对大肠杆菌具有显著拮抗作用的芽孢细菌。通过梯度稀释平板试验及发酵液拮抗活性,分离纯化出1株抑菌活性较强的菌株D-4-1,经测定抑菌圈直径在18.7 mm;通过16S rDNA鉴定和菌株系统发育树分析,并结合生理生化结果,鉴定D-4-1为短小芽孢杆菌(Bacillus pumilus)。经胆酸盐耐受和人工胃肠道环境试验,该菌株可耐受0.3%的胆酸盐浓度,在pH4的人工胃液和pH6的人工肠液中能很好的生存。结果表明,D-4-1菌株具有较强的益生特性,可作为功能益生菌进行开发利用。 相似文献
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瑞士乳杆菌发酵对牛乳中乳清蛋白抗原性影响的研究 总被引:2,自引:0,他引:2
以瑞士乳杆菌为发酵菌种,研究了脱脂乳发酵过程中乳清蛋白(β-乳球蛋白(β-LG)和α-乳白蛋白(α-LA))抗原性的变化规律及变化机制。结果表明,瑞士乳杆菌发酵能够显著降低脱脂乳中β-LG和α-LA的抗原性。发酵3~12h期间,β-LG和α-LA的抗原性迅速下降,继续发酵至48h,蛋白抗原性又出现缓慢升高。瑞士乳杆菌对乳清蛋白的水解作用导致其抗原性一定程度地降低;受发酵过程中生成的乳酸影响,β-LG和α-LA的抗原性随pH的降低呈现先逐渐下降后缓慢升高的变化规律。因此,瑞士乳杆菌的蛋白水解酶和发酵过程中生成的乳酸共同影响了发酵乳中β-LG和α-LA抗原性的变化。 相似文献
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Lactobaccillus were isolated from cecal contents of laying hens fed in cage and identified by Gram staining, strain morphous observing and biochemistry fermentation. The results showed that 15 strains were G+. Selected by antibacterial activity and identified by biochemistry fermentation with different sugar, 7 lactic acid bacteria were identified, and they were Lactobacillus viridescens, Lactobacillus helveticus, Lactobacillus plantarum, Deshi Lactobacillus, Leuconostoc mesenteroides dextran, Leuconostoc mesenteroides and Leuconostoc mesenteroides subsp cremoris, respectively. 相似文献
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Gomółka-Pawlicka M Uradziński J Wiszniewska A 《Polish journal of veterinary sciences》2004,7(4):251-259
The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 2 Staphylococcus aureus strains in vitro as well as in meat and raw sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach. The study also considered water activity (a(w)) and pH of the products investigated. The results obtained are demonstrated in 5 diagrams. It was found that among 15 strains of Lactobacillus aureus investigated only one strain, Lactobacillus helveticus T 78, showed antagonistic effect on studied strains of Staphylococcus aureus both in vitro as well as in meat and raw sausages. Five other strains of Lactobacillus spp. displayed the antagonistic effect in vitro only. The temperature and incubation time of sausages, but also the type of sausage stuffing were found to have a distinct or slight influence, respectively, on the antagonistic interaction between the bacteria. However, this phenomenon was affected by neither a(w) nor pH. 相似文献
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The present study was aimed at determining the influence of 15 strains of lactic acid bacteria on the growth of 8 Yersinia enterocolitica strains in model set-ups, and in meat and ageing fermented sausages. The investigations were performed within the framework of three alternate stages which differed in respect to the products studied, the number of Lactobacillus sp. strains and, partly, methodological approach. The ratio between lactic acid bacteria and Yersinia enterocolitica strains studied was, depending on the variant of experiment, 1:1, 1:2 and 2:1, respectively. The study also considered water activity (aw) and pH of the products investigated. The results suggest that all the lactic acid bacteria strains used within the framework of the model set-ups had antagonistic effect on all the Salmonella sp. strains. However, this ability was not observed with respect to of tested lactic acid bacteria strains in meat and fermented sausage. This ability was possessed by one of the strains investigated--Lactobacillus helveticus T 78. The temperature and time of the incubation of sausages, but not aw and pH, were found to have a distinct influence on the antagonistic interaction between the bacteria tested. 相似文献
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以聚合乳清蛋白(polymerized whey protein,PWP)为脂肪替代物,瑞士乳杆菌为附属发酵剂,制作低脂切达干酪,研究PWP对低脂切达干酪理化性质及感官特性的影响。结果表明:PWP协同瑞士乳杆菌发酵能够提高低脂切达干酪水分、蛋白质、游离氨基酸、挥发性风味物质含量及乳酸菌总数,并显著提高低脂切达干酪的感官特性及可接受性;PWP的添加缩短了脂肪成熟期,低脂切达干酪成熟期pH 4.6-可溶性氮(soluble nitrogen,SN)含量增加9.45%,12 g/100 mL三氯乙酸-SN含量增加11.74%;添加PWP和附属发酵剂对低脂切达干酪成品率无显著影响。PWP可作为一种脂肪替代物用于生产质构、口感特性良好的低脂切达干酪。 相似文献
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Using probiotics replaced antibiotic for the treatment and prevention of animal in the future, and lactic acid bacteria (LAB) were the application of probiotics in the main component. Test was aimed to screen LAB which had high bacteriostatic activity to Campylobacter and tolerance animal gastrointestinal environment. Poultry excrement were acquired from Guangdong different areas, the isolated LAB were dealed with biochemical identification, PCR identification and 16S rDNA sequencing. Meanwhile, we tried to study the antibacterial ability of them against Campylobacter jejuni isolated from chicken, duck and Campylobacter coli from goose, then we further examed the bearing capability of the LAB under acid, bile salts and trypsin. The results showed that Lactobacillus saliva R3 had high bacteriostatic activity and tolerance ability to different birds source Campylobacter. So, Lactobacillus saliva R3 would be one of candidate strains that used as microecologics to treat poultry Campylobacter disease. 相似文献
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本研究对西藏地区豆科牧草青贮饲料中的乳酸菌进行分离、鉴定,以期得到优良的乳酸菌菌株。以苜蓿和箭筈豌豆青贮饲料为试验材料,共分离得到6株同型发酵乳酸菌,经传统微生物培养和16S r RNA序列分析,3株(LCG9,CG35和AG11)为戊糖片球菌,2株(LCG3和LAG1)为植物乳杆菌,1株(LA3)为弯曲乳杆菌;除AG11和LAG1在5℃,LCG9和AG11在p H 3.0和8.0生长微弱外,其余乳酸菌菌株均在5~20℃,p H 3.0~8.0及3.0%和6.5%Na Cl培养液中生长良好。从耐低温特性、产酸能力和发酵速率3个指标考虑,植物乳杆菌LCG3最适宜用于西藏青贮饲料生产的乳酸菌菌种。 相似文献
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玉米、豆粕和麦麸抽提物对4株猪源乳酸杆菌耐酸能力的影响 总被引:1,自引:0,他引:1
采用模拟胃酸环境,检测饲料原料玉米、豆粕和麦麸抽提物对4株猪源乳酸杆菌耐酸性能的影响。结果表明:在pH 2.5模拟胃酸环境中处理3 h,约氏乳酸杆菌JJB3、SNZ10,罗伊氏乳酸杆菌MNZ8、KNZ4分别经90、30、60 min和30 min完全失活。添加豆粕和麦麸抽提物后,4株乳酸杆菌在pH 2.5模拟胃酸环境中处理3 h后活菌数没有显著变化。玉米抽提物只对JJB3具有很好的保护作用,可以延长SNZ10和KNZ4在酸性环境中的存活时间30 min,对MNZ8 30 min的成活率有一定的提高作用,但是不能延长它的存活时间。进一步的单因子分析表明,葡萄糖浓度变化显著影响乳酸杆菌的耐酸性,游离氨基氮含量对乳酸杆菌成活率几乎无影响。证明饲料原料豆粕和麦麸抽提物作为载体对4株乳酸杆菌耐酸性具有很好的保护作用,可作为提高乳酸杆菌制剂成活率的过瘤胃保护剂。 相似文献