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传统发酵酸马奶中瑞士乳杆菌耐酸性的筛选
引用本文:李海燕,徐杰,云月英,邵亚东,孟和毕力格,张和平.传统发酵酸马奶中瑞士乳杆菌耐酸性的筛选[J].乳业科学与技术,2006,28(4):158-160.
作者姓名:李海燕  徐杰  云月英  邵亚东  孟和毕力格  张和平
作者单位:内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古,呼和浩特,010018
基金项目:中国科学院资助项目;重庆市应用基础研究基金;教育部春晖计划项目;内蒙古虚拟乳业研究院研究项目
摘    要:从新疆地区牧民家庭32份自然发酵酸马奶样品中分离鉴定出的82株瑞士乳杆菌中,通过耐酸实验选出39株可在pH3.0和pH3.5酸性环境中生长的菌株进行pH为3.0的人工胃液的耐受性实验。结果表明不同菌株对人工胃液的耐受能力有很大差异。

关 键 词:瑞士乳杆菌  人工胃液  耐酸性  筛选
文章编号:1671-5187(2006)04-0158-03
收稿时间:2006-01-17
修稿时间:2006年1月17日

Screening of Acid Tolerance of Lactobacillus helveticus Isolated from Traditionally Koumiss
Li Haiyan,Xu Jie,Yun Yueying,Shao Yadong,Menghe Bilige,Zhang Heping.Screening of Acid Tolerance of Lactobacillus helveticus Isolated from Traditionally Koumiss[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2006,28(4):158-160.
Authors:Li Haiyan  Xu Jie  Yun Yueying  Shao Yadong  Menghe Bilige  Zhang Heping
Institution:Key lab of Dairy Biotechnology and Bioengineering, Inner Mongolia Agricultural University, Ministry of Education, Huhhot of Inner Mongolia 010018, P. R China.
Abstract:82 strains of Lactobacillus helveticus were isolated and identified from 32 samples of traditionally home-made Koumiss in XinJiang. 39 strains of Lactobacillus helveticus were able to grow in acid environment of pH3.0 and pH3.5 and were selected for the simulated gastric environment tolerance. The results showed that the ability of acid tolerance was different between different strains.
Keywords:Lactobacillus helveticus  simulated gastric environment  acid tolerance  screening
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