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OALib Journal期刊
ISSN: 2333-9721
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具有微囊藻毒素清除能力的乳酸菌的分离筛选及其影响因素
DOI: 10.3724/SP.J.1145.2012.00745, PP. 745-751
Keywords: 微囊藻毒素,蓝藻,分离筛选,干酪乳杆菌,生物降解,清除率,发酵食品
Abstract:
微囊藻毒素是由蓝藻产生的环状多肽物质，可引发人类肝中毒等健康问题，因此微囊藻毒素的清除对食品安全和环境保护有着深远的意义.本研究从泡菜、腊肠等传统发酵食品中分离筛选获得33株乳酸菌，通过对其微囊藻毒素清除能力的测定，获得一株具有高效微囊藻毒素清除能力的乳酸菌菌株干酪乳杆菌bbe10-212.实验发现菌体浓度、藻毒素浓度、菌体活性等因素对实验菌株清除藻毒素的效能具有显著影响，此外，外源添加5%的葡萄糖可使藻毒素清除率提高至52%，远高于未添加时的19%.而外源添加替代藻毒素的微生物发酵氮源以及作为部分代谢关键酶辅酶的金属离子则会抑制菌体对藻毒素的清除效率.研究结果为深入分析实验菌株清除微囊藻毒素的作用机制，实现微囊藻毒素的生物干预策略，并基于对菌株的代谢调控促进微囊藻毒素的高效降解提供了数据和资料.图11表1参19
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