抗真菌植物乳杆菌的筛选及其抗菌因素的研究
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摘要
拮抗真菌是乳酸菌的重要生物学特性之一。本研究采用双层平板法对12株植物乳杆菌抗真菌特性进行了初步评价,并对其无菌上清液在不同温度和蛋白酶处理条件下的抑菌效果进行了分析。结果表明,IMAU80095对不同指示真菌均有较好的抑菌效果;经过胰蛋白酶处理的无菌上清液对黑曲霉无抑制作用,对其他5株真菌有轻微抑制作用;热处理和pH的变化对无菌上清液的抑菌活性有一定影响。这些研究结果,可为抗真菌活性乳酸菌发酵剂的研究开发提供理论依据。
Antifungal property is one of the important biological characteristics of Lactic acid bacteria(LAB). In this study, the antifungal properties of 12 Lactobacillus plantarum strains were evaluated using the double-layer plate method, and the antifungal effects of their aseptic supernatants under different temperatures and protease treatment conditions were analyzed. The results showed that IMAU80095 had good antifungal effect on different indicator fungi; the aseptic supernatant treated with trypsin had no inhibitory effect on Aspergillus niger and slight inhibition on other 5 strains of fungi; Heat treatment and pH changes have a certain influence on the antifungal activity of the sterile supernatant.These research results can provide a theoretical basis for the research and development of LAB starter with antifungal activity.
Antifungal property is one of the important biological characteristics of Lactic acid bacteria(LAB). In this study, the antifungal properties of 12 Lactobacillus plantarum strains were evaluated using the double-layer plate method, and the antifungal effects of their aseptic supernatants under different temperatures and protease treatment conditions were analyzed. The results showed that IMAU80095 had good antifungal effect on different indicator fungi; the aseptic supernatant treated with trypsin had no inhibitory effect on Aspergillus niger and slight inhibition on other 5 strains of fungi; Heat treatment and pH changes have a certain influence on the antifungal activity of the sterile supernatant.These research results can provide a theoretical basis for the research and development of LAB starter with antifungal activity.
引文
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[14]RYAN L A,ZANNINI E,DAL B F,et al.Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products[J].International Journal of Food Microbiology,2011,146(3):276-283.
[15]CROWLEY S,MAHONY J,SINDEREN D V.Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives[J].Trends in Food Science&Technology,2013,33(2):93-109.
[16]CHEONG E Y L,SANDHU A,JAYABALAN J,et al.Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese[J].Food Control,2014,46:91-97.
[17]MAGNUSSON J,STR?M K,ROOS S,et al.Broad and complex antifungal activity among environmental isolates of lactic acid bacteria[J].FEMS Microbiology Letters,2003,219(1):129-135.
[18]CROWLEY S,MAHONY J,VAN S D.Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models[J].Folia Microbiologica,2013,58(4):291-299.
[19]CODA R,RIZZELLO C G,NIGRO F,et al.Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv.Pinto and Sourdough Lactic Acid Bacteria during Bread Storage[J].Applied&Environmental Microbiology,2008,74(23):7391.
[20]RIZZELLO C G,CASSONE A,CODA R,et al.Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making[J].Food Chemistry,2011,127(3):952-959.
[2]l EGAN J D.Mould spoilage of bread:the problem and some solutions[J].International Biodeterioration&Biodegradation,1993,32(1-3):33-53.
[3]LAY C L,MOUNIER J,VASSEUR V,et al.In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds[J].Food Control,2015,60.
[4]AHMAD R I,SEO B J,REJISH KUMAR V J,et al.Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative[J].Letters in Applied Microbiology,2013,57(1):69.
[5]NIEMIRA B A,NOVAK J S,SAPERS G M,et al.Irradiation of fresh and minimally processed fruits,vegetables,and juices[M].City,2003.
[6]LINDGREN S E,DOBROGOSZ W J.Antagonistic activities of lactic acid bacteria in food and feed fermentations[J].Fems Microbiology Reviews,1990,7(1-2):149.
[7]CALO-MATA P,ARLINDO S,BOEHME K,et al.Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products[J].Food&Bioprocess Technology,2008,1(1):43-63.
[8]TROPCHEVA R,NIKOLOVA D,EVSTATIEVA Y,et al.Antifungal activity and identification of Lactobacilli,isolated from traditional dairy product"katak"[J].Anaerobe,2014,28:78-84.
[9]Al K I,HAMZE M,HOBER D,et al.Identification of vaginal lactobacilli with potential probiotic properties isolated from women in North Lebanon[J].Microbial Ecology,2014,67(3):722.
[10]COLORETTI F,CARRI S,ARMAFORTE E,et al.Antifungal activity of lactobacilli isolated from salami[J].FEMS Microbiology Letters,2007,271(2):245-250.
[11]PREMA P,SMILA D,PALAVESAM A,et al.Production and Characterization of an Antifungal Compound(3-Phenyllactic Acid)Produced by Lactobacillus plantarum Strain[J].Food&Bioprocess Technology,2010,3(3):379-386.
[12]PAWLOWSKA A M,ZANNINI E,COFFEY A,et al."Green preservatives":combating fungi in the food and feed industry by applying antifungal lactic acid bacteria[J].Advances in Food&Nutrition Research,2012,66:217.
[13]CHEN H,WANG L,SU C X,et al.Isolation and characterization of lipopeptide antibiotics produced by Bacillus subtilis[J].Letters in Applied Microbiology,2008,47(3):180.
[14]RYAN L A,ZANNINI E,DAL B F,et al.Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products[J].International Journal of Food Microbiology,2011,146(3):276-283.
[15]CROWLEY S,MAHONY J,SINDEREN D V.Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives[J].Trends in Food Science&Technology,2013,33(2):93-109.
[16]CHEONG E Y L,SANDHU A,JAYABALAN J,et al.Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese[J].Food Control,2014,46:91-97.
[17]MAGNUSSON J,STR?M K,ROOS S,et al.Broad and complex antifungal activity among environmental isolates of lactic acid bacteria[J].FEMS Microbiology Letters,2003,219(1):129-135.
[18]CROWLEY S,MAHONY J,VAN S D.Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models[J].Folia Microbiologica,2013,58(4):291-299.
[19]CODA R,RIZZELLO C G,NIGRO F,et al.Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv.Pinto and Sourdough Lactic Acid Bacteria during Bread Storage[J].Applied&Environmental Microbiology,2008,74(23):7391.
[20]RIZZELLO C G,CASSONE A,CODA R,et al.Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making[J].Food Chemistry,2011,127(3):952-959.