抗真菌乳酸菌的筛选及其对馒头和酸奶的防腐实验

Screening of Antifungal Lactic Acid Bacteria and its Application in Chinese Steamed Bread and Yogurt

采用双层平板点接法,从140株植物乳杆菌中筛选出一株抗娄地青霉活性较高的菌株IMAU80134,从酸粥中筛选出一株抗黄曲霉活性较高的植物乳杆菌TK9.对植物乳杆菌TK9和IMAU80134的抗真菌谱进行研究发现,两株菌除分别对黄曲霉和娄地青霉有抑制作用外,对烟曲霉、柑橘青霉、草酸青霉也有不同程度的抑菌作用,其中植物乳杆菌TK9和IMAU80134对草酸青霉有相对较强的抑制作用,抑菌圈半径分别为12.3,mm和12.7,mm.将植物乳杆菌TK9和IMAU80134应用于馒头和酸奶的防腐模拟实验,植物乳杆菌TK9可分别将馒头和酸奶的保质期延长1,d和4,d,菌株IMAU80134可分别将馒头和酸奶的保质期延长3,d和4,d.

With the overlay method, the strain IMAU80134 with a high antifungal activity against Penieillium roqueforti was screened from 140 Lactobacillus plantarum. Lactobacillus plantarum TK9 isolated from acid gruel displayed a high antifungal activity against Aspergillus flavus. The broad spectrum of antifungal activity of the 2 colonies indicated that both L. plantarum TK9 and IMAU80134 could inhibit Penicillium citrinum, Penicillium oxalicum and Aspergillus fumigatus, in addition to A. flavus and P. roqueforti. L. plantarurn TK9 and IMAUS0134 had stronger antifungal activity against P. oxalicum, The inhibition zone radii were 12.3 mm and 12.7 mm respectively. Meanwhile, both L. plantarum TK9 and IMAU80134 were applied to the bio-preservation of Chinese steamed bread and yoghurt in vitro simulation experiments. Their shelf-life could be extended 1 and 4 days respectively by L. plantarum TK9,3 and 4 days respectively by L. plantarum IMAU80134.