乳酸菌素对铜绿假单胞菌的抑菌效果研究
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摘要
乳酸菌(LAB)是一类能发酵糖类产生乳酸的革兰氏阳性细菌,大部分能够抑制腐败菌生长。以从泡菜、发酵乳及火腿等原料中分离筛选到的乳酸菌为研究对象,研究其发酵上清液对铜绿假单胞菌的抑菌效果。探讨了不同酶、初始培养pH、NaCl浓度和培养时间对乳酸菌素抑菌活性的影响,研究了乳酸菌素的热稳定性及最小抑菌浓度。结果表明:菌株Zd产生的乳酸菌素具有最好的热稳定性,并在初始pH为5,添加4%NaCl的环境下培养24h时具有最佳抑菌活性。
Lactic acid bacteria(LAB)are a kind of Gram-positive bacteria that can produce lactic acid by fermenting sugars,and most of them can inhibit the growth of spoilage bacteria.The LAB isolated from the raw materials such as kimchi,fermented milk and ham were studied,and the antibacterial effect of the fermentation supernatant on Pseudomonas aeruginosa was studied.The effects of different enzymes,initial culture pH,NaCl concentration and culture time on the antibacterial activity of lactobacillin were investigated.Meanwhile,the thermal stability and minimum inhibitory concentration of the lactobacillin to Pseudomonas aeruginosa were studied.The results showed that the lactobacillin produced by the strain Zd had the best thermal stability and had the best antibacterial activity when cultured for 24 hat an initial pH of 5 and 4% NaCl concentration.
Lactic acid bacteria(LAB)are a kind of Gram-positive bacteria that can produce lactic acid by fermenting sugars,and most of them can inhibit the growth of spoilage bacteria.The LAB isolated from the raw materials such as kimchi,fermented milk and ham were studied,and the antibacterial effect of the fermentation supernatant on Pseudomonas aeruginosa was studied.The effects of different enzymes,initial culture pH,NaCl concentration and culture time on the antibacterial activity of lactobacillin were investigated.Meanwhile,the thermal stability and minimum inhibitory concentration of the lactobacillin to Pseudomonas aeruginosa were studied.The results showed that the lactobacillin produced by the strain Zd had the best thermal stability and had the best antibacterial activity when cultured for 24 hat an initial pH of 5 and 4% NaCl concentration.
引文
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[2]孙敏,袁凤霞,曹晓虹,等.民族传统发酵食品中耐胃肠道环境乳酸菌的筛选及其在酸乳发酵中的应用[J].食品与发酵工业,2018,44(3):114-120
[3]王姝妤.浅谈乳酸菌的生物学基础以及应用[J].学周刊,2018,6(06):169-170
[4]张薇,李娜,古轩.酸面团中乳酸菌抗真菌活性的研究进展[J].价值工程,2018,37(06):160-162
[5]郦萍,王嘉雯,徐栋,等.双肽细菌素Plantaricin EF在乳酸乳球菌中的异源表达及其抑菌活性[J].中国食品学报,2018,18(01):34-41
[6]刘国荣,郜亚昆,王欣,等.双歧杆菌细菌素Bifidocin A对金黄色葡萄球菌的抑菌作用及其机制[J].食品科学,2017,38(17):1-7
[7]Peres C M,Peres C,Hernández-Mendoza A,et al.Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria with an empHasis on table olives[J].Trends in Food Science and Technology,2012,26(1):31-42
[8]袁秋萍,娄捷嘉,钟增伟,等.乳酸链球菌素和纳他霉素在月饼保鲜中的应用[J].粮油食品科技,2006,14(06):62-63,65
[9]Arokiyamary A,Sivakumar P K.Antibacterial spectrum,and mode of action of bacteriocin produced by lactobacillus,isolated from traditional dairy products[J].International Journal of Pharm Tech Research,2012,4(1):315-320
[10]Tejpal D.Screening Production purification and potential use of bacteriocins from lactic acid bacteria of meat and dairy food origin[J].International Conference on Nutrition and Food Sciences,2012,39(2):35-41
[11]Manjulata D S.Molecular genetic studies of pediocin-like bacteriocin in pediococcus,lactobacillus and enterococcus sp[D].Mysore:University of Mysore,2014,27-30
[12]李洁,李晓然,宫路路,等.乳酸片球菌发酵液中主要有机酸及其抑菌性研究[J].食品与发酵工业,2014,40(05):124-129
[13]储卫华,曹映海,高国峰.筛选产类细菌素乳酸菌及类细菌素特性研究[J].微生物学杂志,2006,26(01):23-25
[14]汪华,孔英戈,李俊歧,等.桶装饮用水灌装间铜绿假单胞菌污染状况及消毒方法[J].中国卫生工程学,2018,17(05):692-695
[15]Zhang L,Wang L,Yi L,et al.A novel antimicrobial substance produced by Lactobacillus rhamnous LS8[J].Food Control,2017,73(B):754-760