戊糖乳杆菌S1-4产抑菌物质发酵条件的优化及其抑菌谱

Optimal Fermentation Conditions for and Antibacterial Spectrum of Antibacterial Substance Produced by Lactobacillus pentosus S1-4

通过单因素及正交试验对戊糖乳杆菌S1-4产抑菌物质的发酵条件进行了优化,并其对敏感菌株的抑菌效果进行了探讨。结果表明,戊糖乳杆菌S1-4产抑菌物质的最佳培养条件为:接种量2.0%,培养基初始p H 5.5,32℃培养26 h,其抑菌圈平均直径可达(3 0.08±0.69)mm,优化前其抑菌圈平均直径为(24.41±0.25)mm,优化后抑菌活性提高了0.23倍。菌株S1-4所产抑菌物质对所试12种G+和G-致病菌的生长都起到抑制作用,呈现出较广谱的抑菌特性。因此,菌株S1-4具有可作为食品生物防腐剂的潜在应用价值。

Using single factor and orthogonal array designs, the optim al fermentation conditions for antibacterial substances produced by Lactobacillus pentosus S1-4 and their antibacterial spectrum were studied. The results showed an inoculum amount of 2.0%, an initial p H of 5.5, and 26 h cultivation at 30 ℃ proved optimal. The average diameter of inhibition zones against Lactobacillus brevis under the optimized culture conditions was（30.08 ± 0.69） mm, and the bacteriostatic activity was increased by 1.23 times over that before optimization. The antibacterial substances produced by Lactobacillus pentosus S1-4 were effective against 12 strains of Gram-positive and Gram-negative bacteria, indicating a wide antibacterial spectrum. In conclusion, S1-4 has potential applications as a bio-preservative to improve the safety of food products.