食品科学 ›› 2019, Vol. 40 ›› Issue (5): 8-16.doi: 10.7506/spkx1002-6630-20171028-338

• 基础研究 • 上一篇    下一篇

不同植物乳杆菌发酵液抑菌活性及其主要有机酸组成比较

李书鸿,柳陈坚,任贝贝,李强坤,罗义勇,杨 恩,李晓然*   

  1. 昆明理工大学生命科学与技术学院,云南 昆明 650500
  • 出版日期:2019-03-15 发布日期:2019-04-02
  • 基金资助:
    国家自然科学基金地区科学基金项目(31160309);昆明理工大学学科方向团队项目(14078326)

Comparison of Antibacterial Activity and Major Organic Acids in Fermentation Broths of Different Lactobacillus plantarum Strains

LI Shuhong, LIU Chenjian, REN Beibei, LI Qiangkun, LUO Yiyong, YANG En, LI Xiaoran*   

  1. Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China
  • Online:2019-03-15 Published:2019-04-02

摘要: 对分离自云南传统发酵食品的18 株植物乳杆菌代谢产物的主要有机酸成分及对病原菌抑菌活性进行分析。采用Spot-on-lawn及琼脂扩散法研究不同植物乳杆菌代谢产物抑菌活性;通过高效液相色谱法分析主要有机酸的种类和产量;选取其中3 株植物乳杆菌对其进行包括生长曲线、pH值、抑菌活性在内的动态监测。结果表明,抑菌活性取决于不同的植物乳杆菌菌株、病原菌及发酵碳源。当大肠杆菌O157:H7作为病原菌、葡萄糖作为碳源时,植物乳杆菌YmL-4-5具有最高的抑菌活性;当沙门氏菌ATCC 6538作为病原菌、果糖作为碳源时,植物乳杆菌S5抑菌作用最强。数据证明植物乳杆菌发酵液的抑菌活性受上清液低pH值的影响,且主要抑菌物质为有机酸。有机酸的主要成分是乳酸(930.9~3 008.7 μg/mL),其次为苹果酸和乙酸。其中乳酸和乙酸的产量与其对大肠杆菌O157:H7的抑菌活性呈正相关(r分别为0.474、0.488,P<0.05)。本研究为研发新的生物防腐剂提供了理论依据。

关键词: 植物乳杆菌, 病原菌, 有机酸, 抑菌活性

Abstract: The major organic acids and antipathogenic activity were evaluated in the fermentation broths of 18 Lactobacillus plantarum strains isolated from traditional fermented foods in Yunnan Province. The antibacterial activity was determined by spot-on-lawn assay and agar well diffusion method, and the organic acids were identified and quantified by high performance liquid chromatography. Three L. plantarum strains were chosen for dynamic monitoring of growth curves, pH and antibacterial activity. Results showed that the antibacterial effect varied depending on L. plantarum strains, pathogenic bacteria and carbon sources. The highest antimicrobial activity of L. plantarum YmL-4-5 was observed using Escherichia coli O157:H7 as an indicator strain and glucose as a carbon source. L. plantarum S5 had the strongest antimicrobial activity when Staphylococcus aureus ATCC 6538 as an indicator strain and fructose as a carbon source were used. Our data suggested that the antibacterial activity of the fermentation broth of L. plantarum was ascribed to the low pH of the supernatant and was mainly due to the presence of organic acids in it. The major organic acid was lactic acid (930.9–3 008.7 μg/mL), followed by malic acid and acetic acid. There was a positive correlation between antibacterial activity against E. coli O157:H7 and lactic acid and acetic acid concentrations (r = 0.474 and 0.488, respectively, P < 0.05). This study provides a theoretical basis for the development of new biopreservatives.

Key words: Lactobacillus plantarum, pathogenic bacteria, organic acid, antibacterial activity

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