上海交通大学学报（医学版）

›› 2009, Vol. 29 ›› Issue (12): 1463-.

• 论著（基础研究） • 上一篇    下一篇

十种可制作酸奶的乳酸菌体外降解草酸能力评价

赵树田, 张士青, 顾 欣, 李建涛   

  1. 上海交通大学 医学院第三人民医院泌尿外科, 上海 201900
  • 出版日期:2009-12-25 发布日期:2009-12-25
  • 通讯作者: 张士青, 电子信箱: uclazsq@163.com。
  • 作者简介:赵树田（1980—）, 男, 硕士生；电子信箱: zht8011@163.com；现在杨浦区安图医院泌尿外科（200093）。

In vitro oxalate-degrading ability of 10 strains of lactic acid bacteria for yoghourt fermentation

ZHAO Shu-tian, ZHANG Shi-qing, GU Xin, LI Jian-tao   

  1. Department of Urology, The Third People's Hospital, School of Medicine, Shanghai Jiaotong University, Shanghai 201900, China
  • Online:2009-12-25 Published:2009-12-25

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摘要：

目的 评价10种可制作酸奶的乳酸菌在草酸培养液中降解草酸的能力。方法 在5 mmol/L草酸培养液中，分别接种嗜酸乳杆菌、副干酪乳杆菌、屎肠球菌、乳双歧杆菌、青春双歧杆菌、婴儿双歧杆菌、长双歧杆菌、乳酸乳球菌乳脂亚种、保加利亚乳杆菌和嗜热链球菌共10种乳酸菌，培养72 h后检测培养液中草酸浓度和乳酸菌浓度的变化；另设不接种乳酸菌培养的空白对照。结果 经过72 h培养，10种乳酸菌浓度均增加，培养前后差异均有统计学意义（P<0.01）。与空白对照相比，所有接种乳酸菌的培养液草酸浓度均下降，其中嗜酸乳杆菌、乳酸乳球菌乳脂亚种、长双歧杆菌、青春双歧杆菌和乳双歧杆菌培养前后的草酸浓度差异具有统计学意义（P<0.05或P<0.01）；乳双歧杆菌的草酸降解率（29.03％）最高，屎链球菌草酸降解率（0.23％）最低。相关性分析显示，乳酸菌的增殖倍数与草酸降解率无显著相关性（r=0.435 7, P=0.208 2）。结论 10种可制作酸奶的乳酸菌均具有草酸降解能力，草酸降解能力与其在草酸培养液中的增殖能力无相关性。

关键词: 草酸, 降解, 乳酸菌, 酸奶

Abstract:

Objective To investigate the oxalate-degrading abilities of 10 strains of lactic acid bacteria for yoghourt fermentation. Methods Ten different strains of lactic acid bacteria (L.acidophilus, L.paracasei, Enterococcaceae faecium, B. lactis, B. adolescentis, B. infantis, B.longum, Lactococcus lactis subsp. Cremori, L.bulgaricus and S. thermophilus) were cultured separately in culture fluid containing 5 mmol/L oxalate. Seventy-two hours after culture, the concentrations of oxalate and lactic acid bacteria were detected. Besides, blank control cultured without lactic acid bacteria was established. Results Seventy-two hours after culture, the concentrations of all the 10 strains of lactic acid bacteria were significantly higher than those before culture (P<0.01). Compared with blank control, the concentrations of oxalate in the culture fluid with 10 strains of lactic acid bacteria decreased 72 h after culture, and were significantly different from those before culture for L.acidophilus, Lactococcus lactis subsp. Cremori, B.longum, B. adolescentis and B. lactis (P<0.05 or P<0.01). The oxalate-degrading rate of B. lactis was the highest (29.03％), and that of Enterococcaceae faecium was the lowest (0.23％). The correlation analysis revealed that there was no significant correlation between times of proliferation and oxalate-degrading rates (r=0.435 7, P=0.208 2). Conclusion All of the 10 strains of lactic acid bacteria for yoghourt fermentation have the ability of oxalate degrading, and there is no correlation between lactic acid bacteria proliferation and oxalate degradation.

Key words: oxalate, degradation, lactic acid bacteria, yoghourt