文献类型：期刊文献

中文题名：分离自酸菜汁的乳酸乳球菌体外去除胆固醇特性

英文题名：Study on Characteristic of Reducing Cholesterol in Vitro by Lactococcus lactis Isolated from Sauerkraut Juice

作者：尹军霞[1];沈国娟[1];谢亚芳[1]

机构：[1]绍兴文理学院生命科学学院

年份：2009

期号：6

起止页码：850

中文期刊名：食品与生物技术学报

外文期刊名：Journal of Food Science and Biotechnology

收录：CSTPCD、、Scopus、CSCD2011_2012、北大核心2008、北大核心、CSCD

基金：绍兴市重点科技项目(2007A22023)

语种：中文

中文关键词：乳酸乳球菌;胆固醇;胆盐

外文关键词：Lactococcus lactis, cholesterol, cholate

中文摘要：将从自然发酵的酸菜汁中分离鉴定的乳酸乳球菌（Lactococcus lactis）接种于高胆固醇培养液MRSO-CHOL中,分别改变菌的培养时间和接种量以及培养基中胆盐质量浓度和胆盐种类,发现乳酸乳球菌对培养液中胆固醇的体外去除率在72 h前随时间的增加而提高,72～96 h基本维持稳定,96 h后下降;随着接种量的增加,胆固醇的去除率增加;培养液不含胆盐时,乳酸乳球菌的胆固醇去除率很低,仅为4.51%。胆盐质量浓度为0～0.3 mg/mL时,随着胆盐质量浓度的升高,胆固醇的去除率也逐渐升高。胆盐质量浓度高于0.3 mg/mL时,胆固醇去除率下降;牛磺胆酸钠对胆固醇的去除效果最佳。

外文摘要：The effect of culture conditions on the cholesterol removal rate by Lactococcus lactis was carefully investigated in this study. The cholesterol removal rate was increased with the increasing of culture time during 0 - 72 h then kept constant level at 72 - 96 h, but declined decreased after 96 h. Also, the inoculation amount exhibited stimulation on the cholesterol removal rate. Without cholate presents in culture medium, the cholesterol removal rate reached at the lowest value （4. 51%）, when 0. 1 to 0. 3 mg/mL cholate was feed to the media, the cholesterol removal rate was increasing. The rate of removal cholesterol declined when more 0.3 mg/mL cholate supplemented to the media. Furthermore, sodium taurocholate demonstrated the highest cholesterol removal effect.