摘要
利用乳酸菌能抑制有害菌的特性,从实验室保藏的乳酸菌中筛选能抑制口腔变异链球菌的菌株,并测定了筛选菌株的最小抑菌浓度(minimal inhibitory concentration,MIC),以及其对变异链球菌菌膜形成和黏附性的影响,初步研究其抑菌机理.结果表明,有5 株植物乳杆菌(Lactobacillus plantarum) K25、SKT109、YW3-2、YW5-1、YW1-1对变异链球菌具有明显的抑制作用.4 株变异链球菌指示菌中,变异链球菌(Streptococcus mutans)1.2499、1.2500对植物乳杆菌比较敏感.植物乳杆菌K25对变异链球菌的抑制作用比其他4株植物乳杆菌的作用更明显,其MIC最低(1.25×10^7~2.50×10^7 CFU/mL).同时,菌株K25对变异链球菌菌膜形成的抑制率较高,还显著地降低变异链球菌的黏附率.对菌株K25抑菌机理的初步研究表明,其代谢过程中产生的乳酸和过氧化氢起到了主要的抑菌作用.
Considering that lactic acid bacteria (LAB) that can inhibit harmful bacteria, LAB strains stored in our laboratorywere screened for inhibiting oral Streptococcus mutans. The screened strains were measured for minimum inhibitoryconcentration (MIC) and inhibitory effect on biofilm formation adhesion properties of S. mutans, and the underlyingmechanism was preliminarily studied as well. The results showed that 5 Lactobacillus plantarum strains including K25,SKT109, YW3-2, YW5-1 and YW1-1 exhibited clear inhibition against S. mutans. Among 4 indicator S. mutans strains,1.2499 and 1.2500 were more sensitive to L. plantarum. L. plantarum K25 showed stronger inhibition than 4 other strainsagainst S. mutans. The MIC value (1.25 × 10^7–2.50 × 10^7 CFU/mL) of strain K25 was the lowest, the inhibition rate onbiofilm formation of S. mutans was significantly higher, and the inhibitory effect on the adhesion ability of S. mutans wasclear. Preliminary studies on the antibacterial mechanism of L. plantarum K25 indicated that lactic acid and hydrogenperoxide produced by the strain played major roles in this activity.
作者
郭夏蕾
张健
杨贞耐
GUO Xialei ZHANG Jian YANG Zhennai(Beijing Laboratory of Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University, Beijing 100048, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第19期117-122,共6页
Food Science
基金
国家自然科学基金面上项目(31571857)
关键词
变异链球菌
益生菌
植物乳杆菌
抑菌活性
Streptococcus mutans
probiotic
Lactobacillus plantarum
inhibitory activity