CN108004177B - 一种可降解亚硝酸盐的副干酪乳杆菌及其特性研究 - Google Patents
一种可降解亚硝酸盐的副干酪乳杆菌及其特性研究 Download PDFInfo
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Abstract
本发明属于微生物技术领域，涉及一株可以高效降解亚硝酸盐并可作为发酵剂进行直投或复配的副干酪乳杆菌，该菌在中国普通微生物菌种保藏管理中心(CGMCC)的保藏编号：CGMCC NO.15078。此副干酪乳杆菌的食盐耐受范围为0.0％～8.0％，且在6.0％食盐含量下具有较好的耐受性。在0.0～200.0mg/L的亚硝酸盐浓度下，该菌株能够快速生长，且该菌株在25℃～40℃生长良好，产酸能力较强，培养24.0h后，溶液pH低于4.0。该副干酪乳杆菌菌株对不同浓度的亚硝酸盐都具有高效的降解效果，该菌培养36.0h后，其对亚硝酸的降解率均大于90.0％。该菌株可用于制备保健食品或者药品，以便改善肠道菌群；可以作为发酵剂应用于腌制食品，以便降解其中的亚硝酸盐、缩短发酵周期、改善腌制食品的风味并提高附加值。
Description
技术领域
本发明涉及一种可降解亚硝酸盐的副干酪乳杆菌及其特性研究，属于微生物技术领域。
背景技术
亚硝酸盐是一类无机化合物的总称。主要指亚硝酸钠，亚硝酸钠为白色至淡黄色粉末或颗粒状，味微咸，易溶于水，其外观及滋味都与食盐相似。在腌制食品中，通常都会加入亚硝酸盐，因为亚硝酸盐可作为发色剂，保证肉制品具有良好的感官颜色，同时亚硝酸盐的加入会在很大程度上抑制肉毒梭状芽孢杆菌等有害微生物的生长，从而起到很好的防腐作用，并且会给腌制品带来良好的风味，因此亚硝酸盐已经作为一种食品添加剂在食品领域广泛使用。但是，亚硝酸盐摄入过量，也会对机体产生毒害作用，其危害主要表现在两个方面：一是亚硝酸盐可以和血红蛋白结合，形成高铁血红蛋白，使红细胞失去携带氧的功能，导致组织缺氧，出现皮肤和嘴唇青紫、头晕、心慌等中毒症状，严重的还会导致死亡；二是亚硝酸盐能够形成亚硝胺，而亚硝胺是一种强致癌因子，容易导致机体癌变。
乳酸细菌是一类能利用可发酵的糖产生大量乳酸的细菌的通称，它是一类对人体有益的菌群。在动物体内，乳酸菌能够发挥很多的生理功能。研究表明，乳酸菌能够调节肠道正常菌群、维持微生态平衡，从而改善胃肠道功能；提高食物消化率和生物价；降低血清胆固醇，控制毒素；抑制肠道内腐败菌的生长；提高机体免疫力等。将乳酸菌应用到食品中，不仅可以提高食品的营养价值，改善食品风味，还可以提高食品的保藏性能和附加值。
发明内容
本发明的目的在于提供一种可以高效降解亚硝酸盐的副干酪乳杆菌，以期将其应用于腌制品的发酵过程中，从而达到降解腌制品中亚硝酸盐、改善食品品质的效果。
为了实现上述目的，本发明的具体技术方案如下：
本发明中所用的副干酪乳杆菌是从腌制的萝卜样品中筛选出来的，并且已经于2017年12月18日提交至中国普通微生物菌种保藏管理中心(CGMCC)保藏(北京市朝阳区北辰西路1号院3号，中国科学院微生物研究所)，保藏编号为：CGMCC NO.15078。该菌株经革兰氏染色鉴定其为革兰氏阳性、杆状菌。抽提该菌株的基因组，对其进行16S rDNA PCR，对扩增产物进行测序，经过BLAST程序比对，鉴定其为副干酪乳杆菌(Lactobacillusparacasei)。
对该菌株的耐盐性进行实验，此菌株的食盐耐受范围为0.0％～8.0％，且在6.0％食盐含量下具有较好的耐受性，符合发酵菌剂应用的要求。
该菌株在0.0mg/L～200.0mg/L NaNO2浓度条件下，能够稳定生长，对亚硝酸盐的耐受性较好。
该菌株对不同浓度的NaNO2都具有很好的降解效果，30℃培养36.0h，其对亚硝酸盐的降解率均已超过90.0％。
本发明还对该菌株的温度生长范围、产酸能力进行研究，以确定其可以在适宜发酵的温度下生长，并能够快速产酸抑制腐败菌的生长。同时，对该菌株与其他乳酸菌之间是否存在拮抗作用进行研究，发现该菌株和其他乳酸菌之间不存在拮抗作用，可以用于发酵菌剂的复配。
附图说明
图1为本发明的副干酪乳杆菌对食盐的耐受性曲线
图2为本发明的副干酪乳杆菌对亚硝酸盐的耐受性曲线
图3为本发明的副干酪乳杆菌的生长温度范围曲线
图4为本发明的副干酪乳杆菌对亚硝酸盐的降解率曲线
具体实施方式
实施例1、副干酪乳杆菌的筛选
称取25.0g萝卜样品，加入225.0mL无菌生理盐水，30℃，震摇1.0h，静置2.0h。取上清液进行10倍系列稀释，选择合适梯度取0.1mL涂布于含2.5％CaCO3的MRS固体培养基，于30℃条件下培养40.0h，选择溶钙圈比较明显的菌落进行多次划线，以纯化菌株。
实施例2、菌种形态鉴定及分子生物学鉴定
2.1菌株于30℃培养24.0h，观察菌落的形态和颜色等特征并记录。
2.2革兰氏染色：挑取液体培养基中的菌落一环进行涂片、固定、结晶紫初染、碘液媒染、乙醇脱色、水洗和番红复染，然后进行干燥和镜检。
2.3分子生物学鉴定：以菌株基因组DNA为模板进行16S rDNA PCR扩增。
扩增用引物为：27F:5’-AGAGTTTGATCCTGGCTCAG-3’
1492R:5’-GGTTACCTTGTTACGACTT-3’
PCR反应体系(50.0μL)：灭菌水：39.5μL；10×PCR Buffer：5.0μL；dNTPs(5.0mM)：2.0μL；Primer-27F：1.0μL；Primer-1492R：1.0μL；模板DNA：1.0μL；Taq Plus DNAPolymerase：0.5μL。
PCR反应程序：95℃：5.0min；95℃：30.0s；63℃：30.0s；72℃：1.0min；72℃：7.0min。
PCR扩增产物送上海生工测序，经过BLAST程序比对，鉴定该菌株为副干酪乳杆菌(Lactobacillus paracasei)
实施例3、菌种特性研究
3.1菌株的耐盐性研究
可用于发酵的微生物应对食盐具有良好的耐受性。本发明配制NaCl含量分别为0.0％、2.0％、4.0％、6.0％、8.0％和10.0％的MRS试管培养基，将活化好的副干酪乳杆菌以1.0％的接种量接入培养基中，30℃下培养24.0h，测定菌体OD600。
经研究发现此菌株的食盐耐受范围为0.0％～8.0％，且在6.0％食盐含量下具有较好的耐受性。
3.2菌株对亚硝酸盐的耐受性
腌制肉制品中亚硝酸盐的最大添加量为150.0mg/kg，可用于发酵的微生物需在80.0mg/kg～150.0mg/kg亚硝酸盐存在的条件下良好生长。本发明配制亚硝酸盐浓度分别为0.0mg/L、50.0mg/L、80.0mg/L、100.0mg/L、120.0mg/L、150.0mg/L和200.0mg/L的试管培养基，将活化好的副干酪乳杆菌以1.0％的接种量接入培养基中，30℃下培养24.0h，测定菌体OD600。
经研究发现该菌株在0.0mg/L～200.0mg/L亚硝酸盐浓度下可以快速生长，其对亚硝酸盐具有较强的耐受性。
3.3菌株的生长温度范围研究
可用于发酵的微生物在27℃～43℃范围内能够生长。本发明将活化好的副干酪乳杆菌以1.0％的接种量接入配制好的MRS试管培养基中，并将其分别置于10℃、15℃、20℃、25℃、30℃、35℃、40℃、45℃和50℃的条件下培养24.0h，测定菌体OD600并测定培养基pH。
经研究发现该菌株在25℃～40℃条件下生长良好，且培养24.0h后，培养基中的pH均低于4.0，可见该菌株产酸能力较强，可用于发酵实验。
3.4菌种间拮抗性研究
混合发酵剂中各菌株之间应该不具有明显的较强的拮抗作用。为了探究该副干酪乳杆菌是否可用于发酵剂的复配，故研究了该菌株与其他乳酸菌(植物乳杆菌、戊糖片球菌、嗜酸乳杆菌、乳酸乳球菌、干酪乳杆菌)之间的拮抗作用。
(1)交叉划线法
用接种环挑取活化后的各乳酸菌，在菌种最适生长条件下培养至同一浓度，然后在固体培养基上作相互垂直划线接种，于30℃恒温箱中培养48.0h，观察。如果接种后划线区域两垂直线交界处没有菌生长，则两株菌之间存在拮抗作用；如果两垂线交界处有菌生长，则两株菌之间不存在拮抗作用。
(2)滤纸片法
将乳酸菌培养至一定浓度，其中一株菌作为指示菌，涂布于固体MRS培养基表面；取直径6.0mm灭菌(121℃，20.0min)滤纸片，将另一株乳酸菌的新鲜培养液滴加在该滤纸片上，平放在上述平板上，30℃培养，观察并记录滤纸片周围的抑菌圈。
经研究发现，该副干酪乳杆菌与其他乳酸菌之间不存在拮抗作用，可以用于发酵剂的复配。
实施例4、副干酪乳杆菌对亚硝酸盐的降解作用
配制MRS培养基，使其亚硝酸钠浓度分别为50.0mg/L、80.0mg/L、100.0mg/L、120.0mg/L、150.0mg/L、200.0mg/L，按照1.0％的接种量接入副干酪乳杆菌，30℃培养，并分别于24.0h、36.0h、48.0h取样，测定培养基中亚硝酸盐的含量并计算降解率。
经24.0h培养，副干酪乳杆菌对不同底物浓度的亚硝酸盐的降解率均大于70.0％；36.0h后，其降解率均大于90.0％，延长培养时间，其对亚硝酸盐的降解率仍有小幅度上升，可见该菌株对亚硝酸盐的降解率较高。经过上述菌株特性研究可知，该菌株可以用于发酵剂的复配。
Claims (1)
1.一种副干酪乳杆菌(Lactobacillus paracasei)，其特征在于，于2017年12月18日提交至中国普通微生物菌种保藏管理中心保藏，保藏编号为：CGMCC NO.15078，保藏地址为北京市朝阳区北辰西路1号院3号。
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