酸笋源乳酸菌抑菌活性影响因素研究

Study on Influencing Factors of Antibacterial Activity of Lactic Acid Bacteria from Sour Bamboo Shoots

为明确酸笋源乳酸菌的最适抑菌条件,降低天然防腐剂乳酸菌素的生产成本,以分离得到的酸笋源乳酸菌LZ-3-5为研究对象,探究影响该菌株抑菌活性的因素,包括碳源、氮源、接种量、pH和温度。结果表明,乳酸菌LZ-3-5在以葡萄糖为碳源、多聚蛋白胨为氮源、接种量2.0%、pH 6.0、温度32℃的条件下抑菌活性最强,对金黄色葡萄球菌的抑菌效果最好,抑菌圈直径达到25.12 mm。酸笋源乳酸菌LZ-3-5在优化后的最适条件下,抑菌能力明显提高,此研究结果可为乳酸菌素的生产及开发无毒、高效的食品天然防腐剂提供一定参考。

In order to determine the optimal bacteriostatic conditions of lactic acid bacteria from sour bamboo shoots and reduce the production cost of natural preservative lactobactin.The lactic acid bacteria LZ-3-5 derived from sour bamboo shoots was used as the research object.The factors affecting the antibacterial activity of the strain were explored,including carbon source,nitrogen source,inoculum amount,pH and temperature.The results showed that lactic acid bacteria LZ-3-5 had the strongest antibacterial activity under the conditions of glucose as carbon source,poly-peptone as nitrogen source,inoculum amount of 2.0%,pH 6.0,temperature of 32℃.The strain had the best antibacterial effect on Staphylococcus aureus,and the diameter of the inhibition zone reached 25.12 mm.Under the optimal conditions,the bacteriostatic ability of lactic acid bacteria LZ-3-5 from sour bamboo shoots was significantly improved.The results of this study can provide some references for the production of lactic acid bacteria and the development of non-toxic and efficient natural food preservatives.