中文摘要：

利用MRS固体培养基从自然发酵的泡菜汁中分离到1株优势乳酸菌,将其命名为菌株R1,经16SrRNA基因序列分析,并结合生理生化特性和糖发酵试验将其鉴定为植物乳杆菌（Lactobacillusplantarum）.菌株R1具有很强的产酸能力,24h内可使MRS液体培养基pH从6.14降为3.59.菌株R1的发酵上清液对痢疾志贺氏菌、金黄色葡萄球菌、铜绿假单胞菌、鸡肠炎沙门氏菌、大肠埃希氏菌均有很好的抑制作用.体外益生试验表明,菌株R1能耐受0.3%的胆盐、pH3.0的酸度以及60℃、30min的热处理,对人工胃液和人工肠液也有很好的耐受性.菌株R1对头孢类和青霉素类抗生素较敏感,对诺氟沙星、卡那霉素、链霉素等抗生素不敏感.

英文摘要：

A dominant lactic acid bacteria was isolated from natural fermented pickle juice by MRS solid medi-um and it was named strain R 1. Strain R 1 was identified as Lactobacillus plantarum by the analysis of its 16S rRNA gene,physiological and biochemical characteristics and sugar fermentation test. Strain R1 had a strong a-bility to produce acid and the pH of the MRS f luid medium inoculated strain R 1 decreased from 6.14 to 3.59 within 24 h . The fermentation supernatant of strain R 1 could inhibit the growth of Shigella dysenteriae, Staphy-lococcus aureus,Pseuduinonas aeniginasa,Salmonella enteritidis,and Escherichia coli. In vitro probiotic tests showed that strain R 1 could survive in the medium containing 0 . 3 % salt bile or with pH 3.0. The growth of strain R 1 was not affected after i t was heated by 60 ℃ for 30 m in. Strain R 1 also had good tolerance to a rtifi-cial gastric juice and artificial intestinal juice. Strain R 1 was sensitive to the antibiotics of the kinds of cephalo-sporins and penicillins, and was insensitive to norfloxacin, bacitracin, kanamycin, streptomycin.