植物乳杆菌脂肪酸构成与胆盐耐受性的相关性分析

被引：12
作者：
胡斌 [1 ,2 ]
田丰伟 [1 ]
张灏 [1 ]
陈卫 [1 ]
机构：
[1] 江南大学食品学院
[2] 中国检验认证集团江苏有限公司无锡分公司
来源：
中国食品学报 | 2017年 / 17卷 / 09期
关键词：
脂肪酸构成; 胆盐耐受; 植物乳杆菌; 细胞完整性;
D O I：
10.16429/j.1009-7848.2017.09.004
中图分类号：
TS201.3 [食品微生物学];
学科分类号：
082203 ;
摘要：
为分析菌株的脂肪酸构成与胆盐耐受能力的关系,本文对8株分离自发酵乳制品的植物乳杆菌展开研究。以菌体在含有0.3%胆盐的MRS肉汤培养基中的对数存活率作为其胆盐耐受能力评价的指标,并通过气相色谱法分析各菌株的脂肪酸构成。Pearson相关性分析表明,菌体中棕榈酸(C16:0)和19碳环丙烷脂肪酸(cyc C19:0)含量与其胆盐耐受能力呈显著正相关(P<0.05),而豆蔻酸(C14:0)和油酸(C18:1)含量与菌体胆盐耐受能力呈显著负相关(P<0.05)。细胞完整性评价表明:胆盐敏感型菌株在胆盐环境中具有较弱的细胞完整性,而这一指标受脂肪酸构成影响。本研究结果表明:特定脂肪酸对天然来源的菌体而言,在胆盐环境中维持细胞完整性和提高胆盐耐受性方面扮演着重要角色。
引用
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页码：27 / 32
页数：6
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