乳酸菌发酵上清液对肠道致病菌抑菌特性的研究
|
摘要
乳酸菌，是一群可以发酵碳水化合物，并产生大量乳酸的革兰氏阳性杆菌或球菌的统称。乳酸菌的应用具有悠久的历史，人类远在古代，就不自觉地在食品酿造与加工上应用了乳酸菌。
从乳酸菌被发现至今，对其研究已有一个多世纪的历史。人类通过百余年的研究和探索，已经对乳酸菌的来源、性质、功能、运用、培养等诸多方面，有了明确的了解和深入的探析。目前，国内外对乳酸菌的研究和探讨，一直将其拮抗作用作为研究的重点。
随着人民健康意识的提高，人们越来越倾向于预防疾病而非治疗疾病，于是便对功能性食品产生了浓厚的兴趣，尤其是可作为食品的乳酸菌制品。
所以，本文将选题的方向定于对乳酸菌的抑菌作用的研究，利用牛津杯法，通过17株乳酸菌(其中15株分离自酸马奶酒)发酵上清液对7株人源性肠道致病菌的抑菌实验(并对上清液调节不同pH值、经热和胃蛋白酶、胰蛋白酶处理)。初步分析乳酸菌抑菌活性物质的特性及抑菌能力范围，从而筛选出其中对人体肠道致病菌抑菌活性较强的菌株，以便作为发酵剂用于生产，从而造福于人类。
结果表明，这些乳酸菌上清液对肠道致病菌均有明显抑菌特性，在pH值2.0-3.0时抑菌活性最强，pH值达6.0以上丧失活性，并抑菌物对热稳定，其活性不被蛋白酶破坏，NaOH溶液对其活性有一定的减弱作用。
Lactic acid bacteria are a group of related bacteria that produce lactic acid as a result of carbohydrate fermentation. Since ancient times, these microbes have been broadly used by human beings in the production of fermented or cultured food products.
After hundreds of years' research on lactic acid bacteria, their sources, nature, function and application have been understood well, and nowadays, the focus is on the antagonistic action of lactic acid bacteria home and abroad.
With the increased awareness of health, people tend to prevent the illness rather than treat it. Therefore, functional foods, especially, products of lactic acid bacteria appeal to more and more people.
In this paper, the inhibited effects of 17 strain lactic acid bacteria(15 strains were isolated from Koumiss that were taken from grassland in Inner Mongolia) against 7 strain pathogenic bacteria were studied. Also, the inhibitory character and range of lactic acid bacteria were researched. The study aims to select some strains which have stronger inhibitory activity as yeasts for further production and application.
The result shows that lactic acid bacteria with pH 2.0-3.0 low enough can best inhibit the growth of the most common human pathogens, while will stop inhibitory activity with pH topped to 6.0. In addition, the inhibitory activity is stable in heat and constant with proteinase, but weakened by NaOH solutions.
从乳酸菌被发现至今，对其研究已有一个多世纪的历史。人类通过百余年的研究和探索，已经对乳酸菌的来源、性质、功能、运用、培养等诸多方面，有了明确的了解和深入的探析。目前，国内外对乳酸菌的研究和探讨，一直将其拮抗作用作为研究的重点。
随着人民健康意识的提高，人们越来越倾向于预防疾病而非治疗疾病，于是便对功能性食品产生了浓厚的兴趣，尤其是可作为食品的乳酸菌制品。
所以，本文将选题的方向定于对乳酸菌的抑菌作用的研究，利用牛津杯法，通过17株乳酸菌(其中15株分离自酸马奶酒)发酵上清液对7株人源性肠道致病菌的抑菌实验(并对上清液调节不同pH值、经热和胃蛋白酶、胰蛋白酶处理)。初步分析乳酸菌抑菌活性物质的特性及抑菌能力范围，从而筛选出其中对人体肠道致病菌抑菌活性较强的菌株，以便作为发酵剂用于生产，从而造福于人类。
结果表明，这些乳酸菌上清液对肠道致病菌均有明显抑菌特性，在pH值2.0-3.0时抑菌活性最强，pH值达6.0以上丧失活性，并抑菌物对热稳定，其活性不被蛋白酶破坏，NaOH溶液对其活性有一定的减弱作用。
Lactic acid bacteria are a group of related bacteria that produce lactic acid as a result of carbohydrate fermentation. Since ancient times, these microbes have been broadly used by human beings in the production of fermented or cultured food products.
After hundreds of years' research on lactic acid bacteria, their sources, nature, function and application have been understood well, and nowadays, the focus is on the antagonistic action of lactic acid bacteria home and abroad.
With the increased awareness of health, people tend to prevent the illness rather than treat it. Therefore, functional foods, especially, products of lactic acid bacteria appeal to more and more people.
In this paper, the inhibited effects of 17 strain lactic acid bacteria(15 strains were isolated from Koumiss that were taken from grassland in Inner Mongolia) against 7 strain pathogenic bacteria were studied. Also, the inhibitory character and range of lactic acid bacteria were researched. The study aims to select some strains which have stronger inhibitory activity as yeasts for further production and application.
The result shows that lactic acid bacteria with pH 2.0-3.0 low enough can best inhibit the growth of the most common human pathogens, while will stop inhibitory activity with pH topped to 6.0. In addition, the inhibitory activity is stable in heat and constant with proteinase, but weakened by NaOH solutions.
引文
[1] 陈世琼．猪肠道中抑制大肠杆菌的乳酸菌的筛选及生物学特性研究：[硕士学位论文]．北京．中国农业大学，2001．
[2] 陈田寿．培养基的制作与应用．北京：中国农业大学出版社，1995．
[3] 陈有容等．益生菌的健康功效及其应用，上海：上海水产大学学报，2001．
[4] 姜成林等．药用微生物．微生物资源开发利用，北京：中国轻工出版社，2001．
[5] 李秀伦等．微生物学．北京：科学出版社，1985．
[6] 凌代文．乳酸菌细菌分离鉴定及实验方法．北京：中国轻工出版社，1992．
[7] 伦永忠等．干酪样乳杆菌(体外)对腹泻病原菌生物拮抗作用．大连：大连大学学报，2001．
[8] 王天云．乳酸菌芽孢杆菌生芽孢条件及嗜酸乳杆菌制剂保存条件的研究：[硕士学位论文]．上海：上海大学，2001．
[9] 王旭明等．益生菌研究机理的进展．长春：吉林农业科学，2002．
[10] 张辉华等．6株乳酸菌体外抑菌实验．中国兽医学杂志，2001．
[11] 赵瑞祥等．乳酸乳杆菌在模拟胃肠道环境中抗性的研究．微生物学通报，2002．
[12] 郑建仙．乳酸菌及其发酵制品．功能性食品．北京：中国轻工出版社，2002．
[13] 周德庆．微生物实验手册．上海：上海科学技术出版社，1997．
[14] 朱文淼等．乳酸菌细菌素的分子生物学研究进展．中国微生态学杂志，1999．
[15] 中华人民共和国药典．中华人民共和国卫生部药典委员会编，1995．
[16] 安永福．浅谈乳酸菌及其特点．中国奶牛．1995．第五期．
[17] 李铁军等．乳酸菌抗菌机理研究进展．微生物学通报．2002．第五期．
[18] 赵娜等．保健型乳酸菌饮料的研制．中国乳业．2003．第7期．
[19] 黄红等．浅谈乳酸菌素的作用机理及应用．职业卫生与病伤．2004．第三期．
[20] 金世琳．乳酸菌的科学与技术．中国乳品工业．1998．第二期．
[21] 金世琳．双歧杆菌的功能——健康科学的探索．中国乳品工业．1999．第三期
[22] 周德庆．我国微生态制剂的现状和发展设想．工业微生物．1999．第一期．
[23] 周恒刚．关于乳酸与乳酸菌(上)．酿酒科技．1995．第五期．
[24] 周恒刚．关于乳酸与乳酸菌(下)．酿酒科技．1995．第六期．
[25] 张慧敏等．原生菌、乳酸菌及其应用的方方面面．食品与发酵工业．第24卷．第一期．
[26] 谢继志．乳酸菌与人的健康．加工技艺．1995．第十期．
[27] 徐进等．乳酸菌细菌素的生物合成与应用．卫生研究．2002．第六期．
[28] Bnian JB Wood. The lactic Acid Bacteria, Vol. l, London and Now York, 1992
[29] Fuull R. Robotics in man and animal 〔J〕.J Appli Bacteeri, 1989
[2] 陈田寿．培养基的制作与应用．北京：中国农业大学出版社，1995．
[3] 陈有容等．益生菌的健康功效及其应用，上海：上海水产大学学报，2001．
[4] 姜成林等．药用微生物．微生物资源开发利用，北京：中国轻工出版社，2001．
[5] 李秀伦等．微生物学．北京：科学出版社，1985．
[6] 凌代文．乳酸菌细菌分离鉴定及实验方法．北京：中国轻工出版社，1992．
[7] 伦永忠等．干酪样乳杆菌(体外)对腹泻病原菌生物拮抗作用．大连：大连大学学报，2001．
[8] 王天云．乳酸菌芽孢杆菌生芽孢条件及嗜酸乳杆菌制剂保存条件的研究：[硕士学位论文]．上海：上海大学，2001．
[9] 王旭明等．益生菌研究机理的进展．长春：吉林农业科学，2002．
[10] 张辉华等．6株乳酸菌体外抑菌实验．中国兽医学杂志，2001．
[11] 赵瑞祥等．乳酸乳杆菌在模拟胃肠道环境中抗性的研究．微生物学通报，2002．
[12] 郑建仙．乳酸菌及其发酵制品．功能性食品．北京：中国轻工出版社，2002．
[13] 周德庆．微生物实验手册．上海：上海科学技术出版社，1997．
[14] 朱文淼等．乳酸菌细菌素的分子生物学研究进展．中国微生态学杂志，1999．
[15] 中华人民共和国药典．中华人民共和国卫生部药典委员会编，1995．
[16] 安永福．浅谈乳酸菌及其特点．中国奶牛．1995．第五期．
[17] 李铁军等．乳酸菌抗菌机理研究进展．微生物学通报．2002．第五期．
[18] 赵娜等．保健型乳酸菌饮料的研制．中国乳业．2003．第7期．
[19] 黄红等．浅谈乳酸菌素的作用机理及应用．职业卫生与病伤．2004．第三期．
[20] 金世琳．乳酸菌的科学与技术．中国乳品工业．1998．第二期．
[21] 金世琳．双歧杆菌的功能——健康科学的探索．中国乳品工业．1999．第三期
[22] 周德庆．我国微生态制剂的现状和发展设想．工业微生物．1999．第一期．
[23] 周恒刚．关于乳酸与乳酸菌(上)．酿酒科技．1995．第五期．
[24] 周恒刚．关于乳酸与乳酸菌(下)．酿酒科技．1995．第六期．
[25] 张慧敏等．原生菌、乳酸菌及其应用的方方面面．食品与发酵工业．第24卷．第一期．
[26] 谢继志．乳酸菌与人的健康．加工技艺．1995．第十期．
[27] 徐进等．乳酸菌细菌素的生物合成与应用．卫生研究．2002．第六期．
[28] Bnian JB Wood. The lactic Acid Bacteria, Vol. l, London and Now York, 1992
[29] Fuull R. Robotics in man and animal 〔J〕.J Appli Bacteeri, 1989