从印度喜马偕尔邦传统泡菜中分离和鉴定乳酸菌。
Isolation and characterization of lactic acid bacteria from traditional pickles of Himachal Pradesh, India.
作者信息
Kumar Vijay, Kumari Anila, Angmo Kunzes, Bhalla Tek Chand
机构信息
Department of Biotechnology, Himachal Pradesh University, Summer Hill, Shimla, 171 005 India.
出版信息
J Food Sci Technol. 2017 Jun;54(7):1945-1952. doi: 10.1007/s13197-017-2629-1. Epub 2017 Apr 21.
Abstract
A total of 15 isolates of lactic acid bacteria (LAB) were isolated from traditional pickles of rural and urban areas of Himachal Pradesh. These isolates were identified as (7), (3), (2), (1), (1) and sp. (1) on the basis of morphological, biochemical and 16S rDNA sequence analysis. All the LABs produced exopolysaccharides, have antibiotic susceptibility, and possess activity of β-galactosidase, β-glucosidase, protease and amylase, while none of the isolates showed haemolytic activity. Out of 15 isolates tested, only 6 isolates showed the phytase activity. These LAB exhibited antimicrobial activity against food borne pathogenic bacteria i.e. , , and . These results suggested that LAB isolates from traditional pickles of Himachal Pradesh have very good potential to be used as probiotics.
摘要
从喜马偕尔邦农村和城市地区的传统泡菜中总共分离出15株乳酸菌（LAB）。基于形态学、生化和16S rDNA序列分析，这些分离株被鉴定为（7株）、（3株）、（2株）、（1株）、（1株）和sp.（1株）。所有乳酸菌均产生胞外多糖，具有抗生素敏感性，并具有β-半乳糖苷酶、β-葡萄糖苷酶、蛋白酶和淀粉酶活性，而所有分离株均未表现出溶血活性。在测试的15株分离株中，只有6株表现出植酸酶活性。这些乳酸菌对食源性病原体即、、和具有抗菌活性。这些结果表明，从喜马偕尔邦传统泡菜中分离出的乳酸菌具有作为益生菌使用的良好潜力。
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