一株降胆固醇乳酸菌的筛选及其生物学特性的初步研究
|
摘要
随着人们生活水平的提高,膳食摄入日渐增多,相关调查数据显示由高胆固醇血症引发的动脉粥样硬化、冠心病、脑中风等心脑血管疾病,已成为威胁人类健康的“第一杀手”。乳酸菌作为人及动物肠道中极为重要的菌群之一,与机体的许多生理功能有着密切的联系。大量的实验都表明乳酸菌在体内和体外都有降解胆固醇的作用。酸马奶酒作为一种少数民族地区传统的乳制品,保留着许多优良特性的乳酸菌资源,鉴于酸马奶酒的独特医疗保健功能,及其在分离筛选降胆固醇乳酸菌菌株的重要作用,进行了以下几个方面的研究,对采集于内蒙古锡林浩特市正蓝旗、阿巴嘎旗的9份酸马奶酒样品进行了微生物组成分析,通过传统生理生化性状分析对其中分离到的11株乳杆菌进行了属种的鉴定。从中筛选出一株体外降解胆固醇能力较强的乳杆菌,绘制了该菌株的生长曲线,并对其耐酸性,耐胆汁盐等益生特性做了初步研究。结果表明:9份酸马奶酒样品中,1份样品中乳酸菌数为2.18×108cfu/mL,其余8份样品中乳酸菌数在1.15～9.12×107cfu/mL间;9份酸马奶酒样品中,1份样品中的酵母菌数为6.68×104cfu/mL,3份样品酵母菌数在1.50～5.34×105 cfu/mL间,5份样品的酵母菌数在1.87～4.05×106cfu/mL间。11株乳杆菌分离株中,9株归为嗜酸乳杆菌(Lactobacillus acidopHilus),2株归为瑞士乳杆菌(Lactobacillus. Helveticus)。11株乳杆菌在含胆汁盐和不含胆汁盐的胆固醇筛选培养基中均有降解胆固醇的能力,但其能力的大小有所不同。在含胆汁盐的胆固醇筛选培养基中,11株菌株胆固醇的脱除率均有所降低。其中一株胆固醇脱除率为35.2%的乳杆菌在发酵4～16h为生长期,16～20h为对数生长期,20～24h为稳定期,24h后为衰亡期,具有一定的耐酸、耐胆汁盐降胆固醇的特性,可以保证一定数量的菌体到达小肠,从而发挥其作用。
With improvement of people living standard, more foods were intaked. Simultaneously It was showed that cerebrovascular and heart disease, such as artherosclerosis (AS), coronary artery disease (CAD), cerebral apoplexy were more universal and was first killer for human health. Lactic acid bacteria are one of major microbial population in intestinal tract of animal and human and closely related to physiological function of boty. Lots of experiments showed that LAB has functions on Cholesterol removal ability in vivo and vitro.Koumiss was traditional fermented milk with more medical care function. So some exprements were conducted on 9 samples from Zhenlan, Abaka county, inner mongola.
Biologicial characteristics and microbiological compositions of 11 samples of koumiss from Inner Mongolia were determined. 11 strains of lactibucilli were obtaind by traditional physiological and biochemical isolation and identification method, in which 2 strains was L. acidophilus and 1 strain was L. helveticus. Furthermore, one strain with high acid tolaronce and bile-acid resistance characteristic were scanned from thease strains. And that the cholesterol removal ability was conducted in vitro. The ruslts showed that the counts of lactic acid bacteria were 2.18×108 in a sample kumiss, as for the other 10 samples the counts of lactic acid bacteria were 2.49×108～2.98×109 cfu/mL. The counts of yeast were 2.60×106～1.63×108cfu/mL. Experement of acid tolerance and bile release property of this strain showed that rate of bile release by this strain was 35.2%. Namely, this strain can tolerate lower pH (2.5), high bile-acid resistance property and cholesterol removal ability.
With improvement of people living standard, more foods were intaked. Simultaneously It was showed that cerebrovascular and heart disease, such as artherosclerosis (AS), coronary artery disease (CAD), cerebral apoplexy were more universal and was first killer for human health. Lactic acid bacteria are one of major microbial population in intestinal tract of animal and human and closely related to physiological function of boty. Lots of experiments showed that LAB has functions on Cholesterol removal ability in vivo and vitro.Koumiss was traditional fermented milk with more medical care function. So some exprements were conducted on 9 samples from Zhenlan, Abaka county, inner mongola.
Biologicial characteristics and microbiological compositions of 11 samples of koumiss from Inner Mongolia were determined. 11 strains of lactibucilli were obtaind by traditional physiological and biochemical isolation and identification method, in which 2 strains was L. acidophilus and 1 strain was L. helveticus. Furthermore, one strain with high acid tolaronce and bile-acid resistance characteristic were scanned from thease strains. And that the cholesterol removal ability was conducted in vitro. The ruslts showed that the counts of lactic acid bacteria were 2.18×108 in a sample kumiss, as for the other 10 samples the counts of lactic acid bacteria were 2.49×108～2.98×109 cfu/mL. The counts of yeast were 2.60×106～1.63×108cfu/mL. Experement of acid tolerance and bile release property of this strain showed that rate of bile release by this strain was 35.2%. Namely, this strain can tolerate lower pH (2.5), high bile-acid resistance property and cholesterol removal ability.
引文
1 Robinson R K, Johnwiley, Sons.Dairy Microbiology Handbook[M].3rd edition Inc.Publication,New York,2002,417～419
2 Kosikowski F V. Cheese and Fermented milk Foods,2nd edition [M].Edwards Brothers Inc,Ann Arbor, Michigan,1977,40～46
3 徐祖文. 历史悠久的马奶酒,中华食苑(第一集)[M].北京:中国社会科学出版社,1986,197～202
4 杨普仁,李振芬.蒙古族风俗见闻录[M].呼和浩特:内蒙古人民出版社,1987,1～10
5 张和平,那日苏.蒙古族的酸马奶[J].中国乳品工业,1993,21(4):165～168
6 马可·波罗.东方见闻录[M].北京:中国社会科学出版社,1977,第 69 章
7 (魏)贾思勰著,缪启愉校释. 《齐民要术》卷六·马酪酵法[M].北京:农业出版社,1982.
8 金世琳,话说奶酒,中国乳品工业.1998(8):34～39.
9 秦立虎.我国少数民族的马奶酒初探.中国酿造,1998,(6):1.
10 秦立虎,周密.我国马奶酒制作的方法的历史沿革.中国乳品工业,1996,24(6):32.
11 乌.扎木苏.酸马奶疗法.呼和浩特:内蒙古人民出版社,1986.198
12 杨茉莉,樊凌翰.马奶成分分析及开发利用现状.陕西农业科学,2001,(1):13.
13 刘洪元,高昆.马奶及酸马奶(酸马奶)的营养价值和医疗作用[J].中国食物与营养,2003,4:45～46
14 金花,代丽君等.酸马奶.中国乳品工业.1998(8):16~17.
15 哈斯苏荣等.酸马奶及其医学价值.中国中药杂志,2003(1):11~14.
16 火焱,哈斯苏荣等.酸马奶的营养成分及活性分子研究现状.内蒙古畜牧科学,2002(6):22~23.
17 张富新,岳田利等.马奶与马奶制品加工.中国乳品工业.1991(10):226`229.
18 金世琳. 内蒙古の食习惯与乳制品技术展望[M]. 通卷第 66 号,雪印乳业技术研究会,1982
19 桥本日出人,李少英,孟和毕力格,等.内蒙古民族传统乳制品的制作技术方法[M].呼和浩特:内蒙古农业大学、日本国际协力事业团,1998,20～29
20 哈斯苏荣,阿木古楞,芒来.酸马奶及其医学价值[J].中国中药杂志,2003,28(1):11～14
21 贺银凤,李少英等,吴敬,等.马奶酒中微生物的分离鉴定及抗菌特性的研究[J]. 农业工程学报,2002,18(2):91～95
22 孟和毕力格,乌日娜等.不同地区酸马奶中乳杆菌的分离及其生物学特性的研究[J].中国乳品工业,2004,32(11):6～11
23 Ying An, Yoshikazu Adachi ,Yasuki Ogawa. Classification of lactic acid bacteria isolated from chigee and mare milk collected in Inner Mongolia.Animal Science Journal,2004,75 (3) :245
24 李少英,乌尼.马奶酒中乳酸菌的分离及其生物学特性的研究[J]. 内蒙古农业大学学报,2002,23(4):27～29
25 S.Microbio Ishii l study of traditional fermented dairy products Haruha and Buriat in Monologia [J].Milk Science,2001,50:25～30
26 Matuszewski T,Supinska-Jakubowska J.Microbiologia Mleczarstwa,PIWR,Warszawa,1949
27 Pijanowski E,Chemii Z.Technologii Mleczarstwa.PWR i L.Warszawa,Vol.1,1971
28 Berlin P J.Koumiss.International Dairy Federation, Annual Bulletin,Part Ⅳ, Section A,Brussels,1962,4～16
29 F.M.德赖森等著,顾瑞霞等译.发酵乳科学与技术[M].东南大学出版社,1991,71～74,185～189
30 Khrisanfova L P . Manufacture and microflora of kumys made from cow skim-milk [J].Moloch.Prom.1965,26(3):38～40
31 Noh D O ,Kim S H ,Gilliland S E.Incorporatiou of cholesterol into the cellular membrane of Lactobacillus acidopHilus ATCC 43121.J Datry Sci,1997,80:3107～3113.
32 凌代文.乳酸细菌分类鉴定及实验方法[M].北京:中国轻工业出版社,1999
33 贾士芳,郭兴华.活菌制剂的现状和未来[J].生物工程进展,1999,16(2):17～20
34 李平兰,郑海涛.乳酸菌及其生物工程研究进展[J].中国乳品工业,2000,28(4):50~53
35 Danbekodi P C, Gilliland S E.Incorporatiou of cholesterol into the cellular membrane of Bifidobacterium longum.J Dairy Sci,1999,82:1818～1824
36 乳酸菌研究集谈会编,乳酸菌的科学与技术.学会出版中心,1996
37 李成涛,吕嘉枥.乳酸菌及其发酵乳制品的发展趋势[J].中国酿造.2005(8):5-7
38 Tahri K,Grill J P,Schneider F.Bifidobacteria strain behaveior toward cholesterol:copreeipitation with bile salts salts and assimilateion.Current Microbiology,1996,33:187～193.
39 郭松年,田淑梅等.乳酸菌及乳酸菌发酵食品[J]..粮食与食品工业.2005,12(1):39-40
40 Tahri K, Grill J P,Schneider F. Involvement of trihydroxyconjugated bile salts in cholesterol assimilateion by bifidobacteria. Current robiology,1997,34:79～84.
41 陈天寿.微生物培养基的制造与应用[M].北京:中国农业出版社,1995,382-451
42 Ishii S,Kikuchi M,Takao S.Isolation and Identification of lactic bacteria and yeasts from “Chigo”in Inner Mongolia[J].China Anim.Sci.Technol,1997,68:325～329
43 余焕玲,晏萍等.乳酸菌的生理功能及在食品中的应用.饮料工业,2000,3(4):10~13
44 Kimoto H ,O hmomo S,Okamoto T.Cholesterol removal from media by lactococei.J Dairy Sei,2002,85:3182～3188.
45 冉艳红等.乳酸菌在果蔬加工中的应用现状与前景.中国调味品,2000(6):10~13
46 马汉军.乳酸菌在发酵肉制品中的应用.肉类工业,1993,(1):24~26
47 Klaver F A M,R van der Meer.The assumed assimilateion of cholestcrol by lactobacilli and Bifibobacterium bifidum is due to their bile salt-deconjugating activeity.Appl Environ Microbiol,1993,59:1120~1124.
48 王华等.乳酸菌在葡萄酒酿造中的应用.西南农业大学学报,1996(6):92~98
49 De Rodas B Z, Gilliland S E,Maxwell C V.Hypocholeterolemic action of Lactobacillus acidopHilus ATCC 43121 and Calcium in Swine with Hypereholestcrolemia induced by diet.J Dairy Sei,1996,79:2121～2128.
50 Chikai T ,Nakao H,Uchida K,Deconjugation of bile acids by human intestineal implanted in gernrfree rats.Lipids,1987,22:669～671.
51 PereiraD I A,Gibson G R.Cholesterol assimilation by lactic acid bacteria and bifidobacteria isolated from human gut. Appl Environ Microbiol,2002,68:4689-4693
52 Akalin A S,Cong S,Duzel S.Lnfluence of yogurt and acidopHilus yogurt on serum cholesterol levels in mice. J Dairy Sci ,1997,80:2721-2725
53 Xiao J Z,Kondo S,Takahashi N,et al.Effccts of milk products fermented by Bifidobacterium longum on bloog lipids in rats and healthy adult male volunteers.J Diry Sci,2003,86:2452~2461.
54 De Roos N M, Schouten G,Katan M B. Yoghurt enriched with Lactobacillus acidopHilus does not lower blood Lipids in hcalthy men and women with normal to borderline high serum cholesterol levels. European Journal of Clinical Nutrition,1999,53:277-280
55 KieBling G,Schneider J , Jahreis G.Long-term consumption of fermented dairy products over 6months incrcascs HDL cholestcrol.European Journal of Clinical Nutrition ,2002,56:843-849.
56 Ishii,S..Study on the kumiss(airag)of Mongolian nomads after severe cold in the winters of 2000 and 2001[J].Milk Science,2003,52:49-52
57 杨洁彬,郭兴华等.乳酸菌——生物学基础及应用[M].北京:中国轻工业出版社,1991.1-3
58 陈有容等.益生菌的健康功效及其应用[J].上海水产大学学报.2001,10(3):269-275
59 顾瑞霞,谢继志.乳酸菌与人体保健[M].北京:科学出版社,1995
60 陈天寿.微生物培养基的制造与应用[M].北京:中国农业出版社,1995.382-451
61 小崎 道雄,内村泰等.乳酸菌実験マニュアル[M].東京:朝倉書店，1992 .29-72
62 辨野 義巳.乳酸菌の分類.微生物.1990,6(1):3-14
63 O’Sullivan L., Ross R.P., Hill C. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality [J]. Biochimie. 2002, 84(5/6):593-12
64 Kandler,O.andWeiss,N.:Bergey’s Manual of Systematic Bacteriology Vol.2(Sneath,P.H.A.et al.,eds.) [M],Williams & Wilkins,Baltimore.1986,1209-1245
65 J.Nicklin,K.Gracme,Gook.微生物学-精要速览系列(中文版)[M].北京:科学出版社.2000
66 周顺伍.动物生物化学实验指导[M].中国农业出版社,2001,52-54
67 薮内英子,江崎孝行ら.細菌学技術叢書８.新しい分類学に伴走する細菌同定法-表現形質の簡易試験から核酸の分析まで-[M].東京:菜根出版,1987,74-84
68 王慧芸,高应.鸡蛋中胆固醇快速测定方法的研究[J].食品科学,1995,16(6):58-59
69 洪智勇,毛宁.红曲霉降胆固醇有效成分的研究[J].中国调味品,2002,(6):6-81
70 肖琳琳,董明盛.西藏干酪乳酸菌降胆固醇特性分析[J].食品科学,2003,24(10):142-145
71 香卫钦,于舒宁,张耀林,等.一株能降胆固醇的乳酸菌的选育[J].生物技术,2001,11(5).
2 Kosikowski F V. Cheese and Fermented milk Foods,2nd edition [M].Edwards Brothers Inc,Ann Arbor, Michigan,1977,40～46
3 徐祖文. 历史悠久的马奶酒,中华食苑(第一集)[M].北京:中国社会科学出版社,1986,197～202
4 杨普仁,李振芬.蒙古族风俗见闻录[M].呼和浩特:内蒙古人民出版社,1987,1～10
5 张和平,那日苏.蒙古族的酸马奶[J].中国乳品工业,1993,21(4):165～168
6 马可·波罗.东方见闻录[M].北京:中国社会科学出版社,1977,第 69 章
7 (魏)贾思勰著,缪启愉校释. 《齐民要术》卷六·马酪酵法[M].北京:农业出版社,1982.
8 金世琳,话说奶酒,中国乳品工业.1998(8):34～39.
9 秦立虎.我国少数民族的马奶酒初探.中国酿造,1998,(6):1.
10 秦立虎,周密.我国马奶酒制作的方法的历史沿革.中国乳品工业,1996,24(6):32.
11 乌.扎木苏.酸马奶疗法.呼和浩特:内蒙古人民出版社,1986.198
12 杨茉莉,樊凌翰.马奶成分分析及开发利用现状.陕西农业科学,2001,(1):13.
13 刘洪元,高昆.马奶及酸马奶(酸马奶)的营养价值和医疗作用[J].中国食物与营养,2003,4:45～46
14 金花,代丽君等.酸马奶.中国乳品工业.1998(8):16~17.
15 哈斯苏荣等.酸马奶及其医学价值.中国中药杂志,2003(1):11~14.
16 火焱,哈斯苏荣等.酸马奶的营养成分及活性分子研究现状.内蒙古畜牧科学,2002(6):22~23.
17 张富新,岳田利等.马奶与马奶制品加工.中国乳品工业.1991(10):226`229.
18 金世琳. 内蒙古の食习惯与乳制品技术展望[M]. 通卷第 66 号,雪印乳业技术研究会,1982
19 桥本日出人,李少英,孟和毕力格,等.内蒙古民族传统乳制品的制作技术方法[M].呼和浩特:内蒙古农业大学、日本国际协力事业团,1998,20～29
20 哈斯苏荣,阿木古楞,芒来.酸马奶及其医学价值[J].中国中药杂志,2003,28(1):11～14
21 贺银凤,李少英等,吴敬,等.马奶酒中微生物的分离鉴定及抗菌特性的研究[J]. 农业工程学报,2002,18(2):91～95
22 孟和毕力格,乌日娜等.不同地区酸马奶中乳杆菌的分离及其生物学特性的研究[J].中国乳品工业,2004,32(11):6～11
23 Ying An, Yoshikazu Adachi ,Yasuki Ogawa. Classification of lactic acid bacteria isolated from chigee and mare milk collected in Inner Mongolia.Animal Science Journal,2004,75 (3) :245
24 李少英,乌尼.马奶酒中乳酸菌的分离及其生物学特性的研究[J]. 内蒙古农业大学学报,2002,23(4):27～29
25 S.Microbio Ishii l study of traditional fermented dairy products Haruha and Buriat in Monologia [J].Milk Science,2001,50:25～30
26 Matuszewski T,Supinska-Jakubowska J.Microbiologia Mleczarstwa,PIWR,Warszawa,1949
27 Pijanowski E,Chemii Z.Technologii Mleczarstwa.PWR i L.Warszawa,Vol.1,1971
28 Berlin P J.Koumiss.International Dairy Federation, Annual Bulletin,Part Ⅳ, Section A,Brussels,1962,4～16
29 F.M.德赖森等著,顾瑞霞等译.发酵乳科学与技术[M].东南大学出版社,1991,71～74,185～189
30 Khrisanfova L P . Manufacture and microflora of kumys made from cow skim-milk [J].Moloch.Prom.1965,26(3):38～40
31 Noh D O ,Kim S H ,Gilliland S E.Incorporatiou of cholesterol into the cellular membrane of Lactobacillus acidopHilus ATCC 43121.J Datry Sci,1997,80:3107～3113.
32 凌代文.乳酸细菌分类鉴定及实验方法[M].北京:中国轻工业出版社,1999
33 贾士芳,郭兴华.活菌制剂的现状和未来[J].生物工程进展,1999,16(2):17～20
34 李平兰,郑海涛.乳酸菌及其生物工程研究进展[J].中国乳品工业,2000,28(4):50~53
35 Danbekodi P C, Gilliland S E.Incorporatiou of cholesterol into the cellular membrane of Bifidobacterium longum.J Dairy Sci,1999,82:1818～1824
36 乳酸菌研究集谈会编,乳酸菌的科学与技术.学会出版中心,1996
37 李成涛,吕嘉枥.乳酸菌及其发酵乳制品的发展趋势[J].中国酿造.2005(8):5-7
38 Tahri K,Grill J P,Schneider F.Bifidobacteria strain behaveior toward cholesterol:copreeipitation with bile salts salts and assimilateion.Current Microbiology,1996,33:187～193.
39 郭松年,田淑梅等.乳酸菌及乳酸菌发酵食品[J]..粮食与食品工业.2005,12(1):39-40
40 Tahri K, Grill J P,Schneider F. Involvement of trihydroxyconjugated bile salts in cholesterol assimilateion by bifidobacteria. Current robiology,1997,34:79～84.
41 陈天寿.微生物培养基的制造与应用[M].北京:中国农业出版社,1995,382-451
42 Ishii S,Kikuchi M,Takao S.Isolation and Identification of lactic bacteria and yeasts from “Chigo”in Inner Mongolia[J].China Anim.Sci.Technol,1997,68:325～329
43 余焕玲,晏萍等.乳酸菌的生理功能及在食品中的应用.饮料工业,2000,3(4):10~13
44 Kimoto H ,O hmomo S,Okamoto T.Cholesterol removal from media by lactococei.J Dairy Sei,2002,85:3182～3188.
45 冉艳红等.乳酸菌在果蔬加工中的应用现状与前景.中国调味品,2000(6):10~13
46 马汉军.乳酸菌在发酵肉制品中的应用.肉类工业,1993,(1):24~26
47 Klaver F A M,R van der Meer.The assumed assimilateion of cholestcrol by lactobacilli and Bifibobacterium bifidum is due to their bile salt-deconjugating activeity.Appl Environ Microbiol,1993,59:1120~1124.
48 王华等.乳酸菌在葡萄酒酿造中的应用.西南农业大学学报,1996(6):92~98
49 De Rodas B Z, Gilliland S E,Maxwell C V.Hypocholeterolemic action of Lactobacillus acidopHilus ATCC 43121 and Calcium in Swine with Hypereholestcrolemia induced by diet.J Dairy Sei,1996,79:2121～2128.
50 Chikai T ,Nakao H,Uchida K,Deconjugation of bile acids by human intestineal implanted in gernrfree rats.Lipids,1987,22:669～671.
51 PereiraD I A,Gibson G R.Cholesterol assimilation by lactic acid bacteria and bifidobacteria isolated from human gut. Appl Environ Microbiol,2002,68:4689-4693
52 Akalin A S,Cong S,Duzel S.Lnfluence of yogurt and acidopHilus yogurt on serum cholesterol levels in mice. J Dairy Sci ,1997,80:2721-2725
53 Xiao J Z,Kondo S,Takahashi N,et al.Effccts of milk products fermented by Bifidobacterium longum on bloog lipids in rats and healthy adult male volunteers.J Diry Sci,2003,86:2452~2461.
54 De Roos N M, Schouten G,Katan M B. Yoghurt enriched with Lactobacillus acidopHilus does not lower blood Lipids in hcalthy men and women with normal to borderline high serum cholesterol levels. European Journal of Clinical Nutrition,1999,53:277-280
55 KieBling G,Schneider J , Jahreis G.Long-term consumption of fermented dairy products over 6months incrcascs HDL cholestcrol.European Journal of Clinical Nutrition ,2002,56:843-849.
56 Ishii,S..Study on the kumiss(airag)of Mongolian nomads after severe cold in the winters of 2000 and 2001[J].Milk Science,2003,52:49-52
57 杨洁彬,郭兴华等.乳酸菌——生物学基础及应用[M].北京:中国轻工业出版社,1991.1-3
58 陈有容等.益生菌的健康功效及其应用[J].上海水产大学学报.2001,10(3):269-275
59 顾瑞霞,谢继志.乳酸菌与人体保健[M].北京:科学出版社,1995
60 陈天寿.微生物培养基的制造与应用[M].北京:中国农业出版社,1995.382-451
61 小崎 道雄,内村泰等.乳酸菌実験マニュアル[M].東京:朝倉書店，1992 .29-72
62 辨野 義巳.乳酸菌の分類.微生物.1990,6(1):3-14
63 O’Sullivan L., Ross R.P., Hill C. Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality [J]. Biochimie. 2002, 84(5/6):593-12
64 Kandler,O.andWeiss,N.:Bergey’s Manual of Systematic Bacteriology Vol.2(Sneath,P.H.A.et al.,eds.) [M],Williams & Wilkins,Baltimore.1986,1209-1245
65 J.Nicklin,K.Gracme,Gook.微生物学-精要速览系列(中文版)[M].北京:科学出版社.2000
66 周顺伍.动物生物化学实验指导[M].中国农业出版社,2001,52-54
67 薮内英子,江崎孝行ら.細菌学技術叢書８.新しい分類学に伴走する細菌同定法-表現形質の簡易試験から核酸の分析まで-[M].東京:菜根出版,1987,74-84
68 王慧芸,高应.鸡蛋中胆固醇快速测定方法的研究[J].食品科学,1995,16(6):58-59
69 洪智勇,毛宁.红曲霉降胆固醇有效成分的研究[J].中国调味品,2002,(6):6-81
70 肖琳琳,董明盛.西藏干酪乳酸菌降胆固醇特性分析[J].食品科学,2003,24(10):142-145
71 香卫钦,于舒宁,张耀林,等.一株能降胆固醇的乳酸菌的选育[J].生物技术,2001,11(5).