东北酸菜发酵液中耐低温乳酸菌的分离及抑菌性研究
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摘要
从东北地区低温(10～15℃)贮藏的酸菜发酵液中分离出25株乳酸菌,获得在10℃能良好生长的菌株CCT-1,经形态、生理生化和16SrDNA鉴定,该菌株为植物乳杆菌(Lactobacillus plantarum)。分别将MRS固体培养基与LB、查氏、牛肉膏蛋白胨和YPD半固体培养基组成双层平板,对大肠杆菌(Escherichia coli)、黑曲霉(Aspergillus niger)、枯草芽孢杆菌(Bacillus subtilis)及啤酒酵母(S.cerevisiae)4种指示菌进行抑菌性研究,结果显示:CCT-1对4种指示菌均有抑菌作用。利用牛津杯法研究菌液的最低抑菌浓度,测得CCT-1菌悬液稀释3倍时,细胞浓度为3.4×106cfu/mL,此时还存在抑菌作用,啤酒酵母、大肠杆菌、枯草芽孢杆菌和黑曲霉的抑菌圈直径分别为10,9.8,9,8.5mm,该研究可为冷藏食品的保藏提供生物防腐菌株。
25strains of lactic acid bacteria are isolated from low-temperature(10～15 ℃)stored sauerkraut fermentation broth in Northeast China,and the strain CCT-1which grows well at 10℃is obtained.The strain is identified by morphology,physiology and biochemistry and 16 SrDNA.The strain is Lactobacillus plantarum.MRS solid medium is combined with LB,Czapek's,beef paste peptone and YPD semi-solid medium to form a double-layer plate,and the antibacterial activity of Escherichia coli,Aspergillus niger,Bacillus subtilis and S.cerevisiae is studied.The results show that CCT-1has antibacterial activity against the four indicator bacteria.The CCT-1is determined by using Oxford cup method to study the minimum inhibitory concentration of bacteria liquid.When the CCT-1bacterial suspension is diluted by 3times,the cell concentration is 3.4×106 cfu/mL.At the moment,there's also bacteriostatic action.The inhibition zone diameter of S.cerevisiae,Escherichia coli,Bacillus subtilis and Aspergillus niger is 10,9.8,9,8.5 mm respectively.This study has provided bio-preservative strains for the preservation of frozen foods.
25strains of lactic acid bacteria are isolated from low-temperature(10～15 ℃)stored sauerkraut fermentation broth in Northeast China,and the strain CCT-1which grows well at 10℃is obtained.The strain is identified by morphology,physiology and biochemistry and 16 SrDNA.The strain is Lactobacillus plantarum.MRS solid medium is combined with LB,Czapek's,beef paste peptone and YPD semi-solid medium to form a double-layer plate,and the antibacterial activity of Escherichia coli,Aspergillus niger,Bacillus subtilis and S.cerevisiae is studied.The results show that CCT-1has antibacterial activity against the four indicator bacteria.The CCT-1is determined by using Oxford cup method to study the minimum inhibitory concentration of bacteria liquid.When the CCT-1bacterial suspension is diluted by 3times,the cell concentration is 3.4×106 cfu/mL.At the moment,there's also bacteriostatic action.The inhibition zone diameter of S.cerevisiae,Escherichia coli,Bacillus subtilis and Aspergillus niger is 10,9.8,9,8.5 mm respectively.This study has provided bio-preservative strains for the preservation of frozen foods.
引文
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[2]陈贵元,魏云林.冷适应微生物的研究现状与应用前景[J].大理学院学报,2018,7(4):82-84.
[3]张燕.海产品中乳酸菌的筛选与应用研究[D].厦门:集美大学,2012.
[4]陈丽园.抑鸡白痢沙门氏菌的细菌素产生菌及其产物特性的研究[D].合肥:安徽农业大学,2006.
[5]董全.罐藏食品腐败变质的微生物学探究[J].四川食品工业科技,1995(1):11-12.
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[8]孙丽慧,王云晓,吕诗文,等.1株高产L-乳酸菌株的分离鉴定及其发酵培养基优化[J].食品科学,2018,39(6):135-136.
[9]叶陵,李勇,王蓉蓉,等.剁辣椒中优良乳酸菌的分离鉴定及其生物学特性分析[J].食品科学,2018,39(10):112-113.
[10]张慧杰,王柱,王林,等.青贮饲料中乳酸菌的分离鉴定及优良菌株筛选[J].草地学报,2011,19(1):137-138.
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