摘要
研究了5株(L1、L2、L3、L5和L7)分离自仔猪肠道的乳酸菌的产乳酸能力及抑菌特性。结果表明:L5菌株产乳酸的速度最快,培养液中乳酸含量最高,L5菌株培养液pH值的下降速度最快,终末pH值最低,而L1菌株产乳酸的速度最慢,培养液乳酸含量最低。5株乳酸菌对大肠杆菌K88、K99、987P、O141和大肠杆菌E1及金黄色葡萄球菌均有不同程度的抑制作用;排除酸的影响后仍有22%~53%抑菌效果;经热处理后保持有92%以上的抑菌效果;蛋白酶处理后保持85%以上的抑菌效果。
Lactic acid production and antagonistic property of five strains of LAB isolated from piglet intestine were investigated. The results showed that among all strains L5 exhibited the most rapid production and highest amount of lactic acid in the culture. Consequently, the pH in L5 culture showed the fast decline, with the final value significantly lower than those of other cultures. Strain L1 showed the least production of lactic acid and highest pH among all strains. Culture supernatants of the five strains showed different degrees of antagonistic effect against pathogenic E. coli K88, K99, 987P, O141, E1, and S. aureus. When taking out the effect of the acid, the culture supernatants still showed 22%~53% inhibitory effect, suggesting that the bacteria produced other inhibitory substances apart from lactic acid. The inhibitory effect of the culture supernatant was above 92% after heat treatment and above 85% when treated with proteases.
出处
《微生物学通报》
CAS
CSCD
北大核心
2005年第1期79-84,共6页
Microbiology China
基金
国家自然科学基金项目(No.30005005)
国家杰出青年科学基金(No.30025034)
关键词
乳酸菌
乳酸产量
抑菌特性
仔猪肠道
Lactic acid bacteria,Lactic acid production, Antagonistic property, Piglet intestine