从帕尔马干酪中分离出的鼠李糖乳杆菌菌株的胆盐和酸耐受性
Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese.
作者信息
Succi M, Tremonte P, Reale A, Sorrentino E, Grazia L, Pacifico S, Coppola R
机构信息
Dipartimento di Scienze e Tecnologie Agro-alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy.
出版信息
FEMS Microbiol Lett. 2005 Mar 1;244(1):129-37. doi: 10.1016/j.femsle.2005.01.037.
This study aimed to compare phenotypic and genetic characteristics of Lactobacillus rhamnosus strains isolated at the end of the ripening of Parmigiano Reggiano cheese and to investigate an important prerequisite of probiotic interest, such as the capability to survive at low pH and in presence of bile salts. The use of API 50 CH, RAPD-PCR analysis and species-specific PCR allowed to ascertain the identity of 63 L. rhamnosus strains. Three L. rhamnosus strains isolated from Parmigiano Reggiano cheese, L. rhamnosus ATCC 7469T and the commercial strain L. GG were assayed to estimate the resistance to various stress factors reproducing in vitro some conditions of the gastro-intestinal environment such as low pH and different amounts of bile salts and acids. The behaviour of almost all the tested strains isolated from Parmigiano Reggiano cheese resulted analogous to that showed by L. GG.
本研究旨在比较在帕尔马干酪成熟末期分离出的鼠李糖乳杆菌菌株的表型和遗传特征，并研究益生菌关注的一个重要前提条件，例如在低pH值和存在胆盐的情况下存活的能力。使用API 50 CH、随机扩增多态性DNA聚合酶链反应（RAPD-PCR）分析和种特异性聚合酶链反应（PCR）能够确定63株鼠李糖乳杆菌菌株的身份。对从帕尔马干酪中分离出 的3株鼠李糖乳杆菌菌株、鼠李糖乳杆菌ATCC 7469T模式菌株以及商业菌株L. GG进行了测定，以评估它们对各种应激因素的抗性，这些应激因素模拟了胃肠道环境中的一些体外条件，如低pH值以及不同量的胆盐和酸。几乎所有从帕尔马干酪中分离出的受试菌株的行为都与L. GG菌株表现出的行为相似。
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