Meng Xiao, He Zhi-Fei, Li Hong-Jun, Zhao Xin
College of Food Science, Southwest University, Chongqing 400715;
Exp Ther Med. 2013 Oct;6(4):983-988. doi: 10.3892/etm.2013.1251. Epub 2013 Aug 6.
3-Methylindole (3MI) is a substance with an unpleasant odor that is found in intact male pigs and is known to negatively affect consumers of pork. The growth of four strains of lactic acid bacteria [ 1.12 ( 1.12), 102, 6103 and ATCC8014] in incubation medium with 3MI was studied. The four strains were tested for their ability to remove 3MI from the medium. The growth of 1.12 remained steady as the levels of 3MI increased 3MI from 0.2 to 1.0 g/ml. The 3MI removal ability of 1.12 was the strongest among the four strains, and the highest removal rate was 65.35±0.3% in 1 ml incubation medium containing 1.0 g/ml 3MI for 120 h. Furthermore, the supernatant fluid of the fermentation broth of 1.12 had a stronger ability to remove 3MI than cell pellets and cell extracts and the removal rate was 14.4±0.3% in 24 h. Further results indicate that the mode of removal of 3MI was not through the physical binding of cells by 1.12.
3-甲基吲哚（3MI）是一种具有难闻气味的物质，存在于完整的雄性猪体内，已知会对猪肉消费者产生负面影响。研究了四株乳酸菌[1.12（1.12）、102、6103和ATCC8014]在含有3MI的培养基中的生长情况。测试了这四株菌从培养基中去除3MI的能力。随着3MI水平从0.2增加到1.0克/毫升，1.12的生长保持稳定。1.12的3MI去除能力在四株菌中最强，在含有1.0克/毫升3MI的1毫升培养基中培养120小时，最高去除率为65.35±0.3%。此外，1.12发酵液的上清液去除3MI的能力比细胞沉淀和细胞提取物更强，24小时内去除率为14.4±0.3%。进一步的结果表明，1.12去除3MI的方式不是通过细胞的物理结合。
