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

• Basic Research • Previous Articles     Next Articles

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

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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