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Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2011年第11期12卷 923-930页

作者： Pei LIU Sheng-rong SHEN Hui RUAN Qian ZHOU Liu-liu MA Guo-qing HE School of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China College of Food Science and Engineering Shandong Agricultural University Tai ＇an 271018 China

Naturally fermented pickles harbour many lactic acid bacteria(LAB).Forty-three LAB strains with conjugated linoleic acid(CLA)-producing ability were isolated from three naturally fermented pickle *** these isolates,lp15 identified as Lactobacillus plantarum by API 50 CHL system and full-length 16S rDNA sequence analysis exhibited the highest CLA-producing ability(26.1% conversion) at 48 h in de Man Rogosa Sharpe(MRS) broth in the presence of 100 μg/ml of linoleic acid(LA).Compared to other strains,*** strain lp15 showed the highest tolerance upon increased levels of LA in the medium,i.e.,up to 600 μg/*** strain converted about 25% of LA into CLA isomers [predominantly cis-9,trans-11 CLA(9-CLA) and trans-10,cis-12 CLA(10-CLA)],of which 75% was ***,though the conversion rate of LA into CLA by lp15 remained stable between 100 to 600 μg/ml LA levels in the medium,it dropped sharply at 1000 μg/*** together,the lp15 strain displayed relatively high LA tolerance with higher conversion rate,which implies that this strain is a valuable candidate for enhancing the CLA content in food-sources like pickles.

关键词：结合的罂酸的酸乳杆菌 plantarum 乳的酸细菌淹菜煤气的层析

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Natural populations of lactic acid bacteria in douchi from Yunnan Province,China

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2012年第4期13卷 298-306页

作者： Chen-jian LIU Fu-ming GONG Xiao-ran LI Hai-yan LI Zhong-hua ZHANG Yue FENG Hiroko NAGANO State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China Laboratory ofApphed Mierobtology Faculty ofLife Scwnee and TechnologyKunmmg Umversity of Sctence and TechnologyKunming 650500Chin Basic Department Dehong Vocational CollegeMangshi 678499China Faculty of Education Gifu UniversityGifu 501-1193Japan

This research was aimed at isolating and identifying the predominant lactic acid bacteria(LAB) in the traditional Chinese salt-fermented soybean food,douchi,from Yunnan,*** predominant LAB present were isolated and identified by conventional culture-dependent methods combined with molecular biological *** hundred and sixty isolates were obtained from thirty kinds of traditional fermented douchi from six cities and counties in Yunnan,and those strains were divided into twelve groups by their morphological and biochemical *** on 16S ribosomal DNA(rDNA) sequencing and analysis,56 representative strains were identified as belonging to 6 genera and 14 species:Lactobacillus(4 spp.),Weissella(3 spp.),Pediococcus(2 spp.),Staphylococcus(2 spp.),Enterococcus(1 sp.),and Bacillus(2 spp.).The results show that douchi contains a large natural population of LAB of diverse composition from which some strains could be selected as starters for functional fermented *** is the first study on the original douchi from Yunnan,and the results suggest that it may be a useful source for the isolation of *** study has also laid a foundation for further research on developing functional douchi products.

关键词：使发酵的食物 Douchi 乳的酸细菌文化依赖者方法 16S rDNA

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