乳杆菌产生的抑菌活性物质对酵母细胞膜通透性的影响

Study on the effect of active substances produced by Lactobacillus on permeability of the yeast cell membrane

以内蒙古地区传统发酵食品中筛选出的两株具有抑酵母菌作用的乳杆菌为研究对象,在酵母菌菌悬液中加入不同质量浓度的抑菌物质粗提液,通过测定不同时间菌悬液中的电导率和可溶性蛋白的变化,从而初步阐明抑菌物质的抑菌机理。结果表明:酵母悬浮液经抑菌物质粗提液处理后,菌液电导率明显增加,说明抑菌物质破坏了酵母菌细胞膜的通透性;可溶性蛋白质量浓度高于对照,进一步说明抑菌物质影响细胞膜通透性,使大分子物质渗漏到细胞外。

In the paper two strains of lactobacillus selected from Inner Mongolia traditional fermented food were studied, which have an inhibiting effect on yeast. The crude extract of active material with different concentrations were added in suspension of yeast, and then the electrical conductivity and soluble protein content of the suspension were mearsured at different time. The results showed that the conductivity of the yeast suspension increased significantly and the content of soluble protein was greater than the contrast after adding crude extract of antibacterial substances, which indicated that the active substances could destroy the permeability of the yeast cell membrane and also leak macromolecular substances into the extracellular.