酿酒酵母对乳杆菌生长与生物膜形成的影响

Effects of Saccharomyces cerevisiae on Lactobacillus Growth and Biofilm Formation

酿酒酵母与乳杆菌的共培养广泛存在于发酵食品中,以5株酿酒酵母和6株乳杆菌为研究对象,采用微量板半定量法分别检测酿酒酵母与乳杆菌的共培养及酿酒酵母代谢物对乳杆菌生长及生物膜形成的影响。结果表明,5株酿酒酵母与乳杆菌共培养均能促进乳杆菌的生长,但对其生物膜形成的影响各不相同,共培养组E+1、E+3及B+3中酿酒酵母能够显著促进乳杆菌生物膜的形成,而B+1、D+9及E+9组酿酒酵母能够显著抑制乳杆菌生物膜的形成(抑制率达80%及以上);5株酿酒酵母代谢物对乳酸菌生长的影响不大,但能在不同程度上影响乳杆菌生物膜的形成,其中酿酒酵母B对乳杆菌38生物膜的形成有显著促进作用,而酿酒酵母B、D对乳杆菌17生物膜的形成有显著的抑制作用。

The co-existence of Saccharomyces cerevisiae and Lactobacillus widely exists in fermented food and their co-existence endows fermented foods with quite different flavors and tastes. Meanwhile,a large number of active substances and prebiotic substances were added to the fermented foods and they were very beneficial to human health. Five Saccharomyces cerevisiae strains and six Lactobacillus strains from different fermented foods were used in the research. Semi-quantitative assay was performed to examine effects of Lactobacillus co-cultured with Saccharomyces cerevisiae and the metabolites on Lactobacillus growth and biofilm formation. The results showed that all of the five Saccharomyces cerevisiae strains could promote Lactobacillus growth but had different effects on biofilm formation. All of the Saccharomyces cerevisiae metabolites did not have obvious effects on Lactobacillus growth but also had effects on biofilm formation in different degrees. Especially,extremely significant promotion was found in the co-existence groups of E ＋ 1,B ＋ 3 and E ＋ 3,and extremely significant inhibition was also found in the co-existence groups of B ＋ 1,D ＋ 9 and E ＋ 9. It may be due to the strict selection roles of each other between the two strains. Meanwhile,comparing co-existence groups with metabolites groups,there was no very obvious connection. It appeared that different active substances acted different roles in the co-existence groups and metabolites groups.