食品科学

• 生物工程 • 上一篇    下一篇

戊糖乳杆菌S1-4产抑菌物质发酵条件的优化及其抑菌谱

苏日娜,双 全*   

  1. 内蒙古农业大学食品科学与工程学院,内蒙古 呼和浩特 010000
  • 出版日期:2016-02-15 发布日期:2016-02-26

Optimal Fermentation Conditions for and Antibacterial Spectrum of Antibacterial Substance Produced by Lactobacillus pentosus S1-4

SU Rina, SHUANG Quan*   

  1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010000, China
  • Online:2016-02-15 Published:2016-02-26

摘要:

通过单因素及正交试验对戊糖乳杆菌S1-4产抑菌物质的发酵条件进行了优化,并其对敏感菌株的抑菌效果进行了探讨。结果表明,戊糖乳杆菌S1-4产抑菌物质的最佳培养条件为:接种量2.0%,培养基初始pH 5.5,32 ℃培养26 h,其抑菌圈平均直径可达(30.08±0.69) mm,优化前其抑菌圈平均直径为(24.41±0.25)mm,优化后抑菌活性提高了0.23 倍。菌株S1-4所产抑菌物质对所试12 种G+和G-致病菌的生长都起到抑制作用,呈现出较广谱的抑菌特性。因此,菌株S1-4具有可作为食品生物防腐剂的潜在应用价值。

关键词: 戊糖乳杆菌, 抑菌物质, 发酵条件优化

Abstract:

Using single factor and orthogonal array designs, the optimal fermentation conditions for antibacterial substances
produced by Lactobacillus pentosus S1-4 and their antibacterial spectrum were studied. The results showed an inoculum
amount of 2.0%, an initial pH of 5.5, and 26 h cultivation at 30 ℃ proved optimal. The average diameter of inhibition zones
against Lactobacillus brevis under the optimized culture conditions was (30.08 ± 0.69) mm, and the bacteriostatic activity
was increased by 1.23 times over that before optimization. The antibacterial substances produced by Lactobacillus pentosus
S1-4 were effective against 12 strains of Gram-positive and Gram-negative bacteria, indicating a wide antibacterial spectrum.
In conclusion, S1-4 has potential applications as a bio-preservative to improve the safety of food products.

Key words: Lactobacillus pentosus, antibacterial substance, fermentation conditions optimization

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