双歧杆菌发酵果蔬汁的体外生物拮抗作用研究

Biological antagonism of Bifidobacterium fermented mixed fruit and vegetable juice in vitro

目的研究双歧杆菌发酵果蔬汁的体外生物拮抗作用及影响因素。方法采用纸片扩散法(K-B法)、琼脂打孔法和试管稀释法(MIC)研究双歧杆菌发酵果蔬汁对常见病原菌的体外拮抗作用,并讨论pH、加热对拮抗作用的影响。结果发酵果蔬汁及其处理物(加热、不同pH)均具有一定的抑菌作用。结论双歧杆菌发酵果蔬汁对常见病原菌有一定的拮抗作用。

Objective To explore the biological antagonism of Bifidobacterium fermented mixed fruit and vegetable juice in vitro and the influential factor.Method The disk diffusion test（K-B）,agar-well diffusion test and minimal inhibitory concentration test（MIC） were used to study the antagonism of Bifidobacterium fermented juice in vitro.The effects of heating and pH on the antagonism were disscussed.Result Fermented mixed fruit and vegetable juices,before and after treatment（by heating and different pH） all showed a certain inhibitory effect.Conclusion Bifidobacterium fermented mixed fruit and vegetable juice has a certain antagonism against common pathogens.