Abstract: A total of 30 food-grade Lactobacillus strains isolated from naturally fermented products from Tibetan, Xinjiang and Qinghai regions including Lactobacillus rhamnosus LGG (as a control) were evaluated for acid and bile salt tolerance, hydrophobicity, surface charge and auto-aggregation ability. Out of these, 16 strains were selected and further evaluated for tolerance to artificial gastric and intestinal fluids. The results showed that the survival rates of 4 of the 16 strains were greater than 14.44% after 60 min of incubation in artificial gastric fluid and were 3.91%–100.00% after 30 min. For all 16 selected strains, the survival rate was 31.73%–112.83% after 5 h, and Z-1 had the strongest tolerance to artificial gastric fluid of these strains with a 93.07% survival rate after 60 min. The survival rate of Z-1 was 106.5% after 5 h of incubation in artificial intestinal fluid, hydrophobicity 97.52%, surface charge 97.35% and 24.67% in the presence of chloroform and ethyl acetate, respectively, and auto-aggregation ability 11.26%.

Key words: Lactobacillus, probiotic potential, hydrophobicity, surface charge ability, auto-aggregation ability, artificial gastric juice, artificial intestinal juice

摘要： 以分离自西藏、新疆、青海地区传统自然发酵样品中的30 株可用于食品中的乳酸杆菌为研究对象，以鼠李糖乳杆菌LGG为对照，经耐酸、耐胆盐、疏水作用、静电作用和自聚能力评价，初步筛选获得16 株乳酸菌，对初筛优良菌株进行模拟胃液和模拟肠液耐受性实验。结果表明：4 株菌在模拟胃液中孵育60 min存活率大于14.44%，4 株菌在模拟胃液中孵育30 min存活率为3.91%～100.00%；16 株菌在模拟肠液中孵育5 h存活率为31.73%～112.83%；菌株Z-1为最佳抗性菌株，在模拟胃液中孵育60 min存活率为93.07%，在模拟肠液中孵育5 h存活率为106.5%，疏水率为97.52%，对氯仿和乙酸乙酯的静电作用率为97.35%和24.67%，自凝聚率为11.26%。

关键词: 乳酸杆菌, 益生潜力, 疏水作用, 静电作用, 自聚能力, 模拟胃液, 模拟肠液