东北酸菜优良乳酸菌筛选及其抑菌特性研究

Screening and antibacterial property of superior lactic acid bacteria from pickled Chinese cabbage in Northeast of China

该实验从东北酸菜中分离纯化并鉴定出40种乳酸菌,主要为植物乳杆菌(Lactobacillus plantarum)、融合魏斯氏菌(Weissella confuse)、副干酪乳杆菌(Lactobacillus paracasei)、干酪乳杆菌(Lactobacillus casei)、食窦魏斯氏菌(Weissella cibaria)。通过测定乳酸菌乳酸产量及其抑制大肠杆菌(Escherichia coli)的能力,探究乳酸菌的产酸量与其抑菌作用之间相互关系。结果表明,菌株C1、E8、A5产酸能力较强,发酵12 h后发酵上清液中乳酸质量浓度>12 g/L,抑菌圈直径>12 mm,对大肠杆菌抑制能力强。表明东北酸菜中乳酸菌的产酸量与抑菌作用存在紧密的联系。

40 strains of lactic acid bacteria were isolated, purified and identified, including Lactobacillus plantarum, Weissella confuse, Lactohacillus paracasei, Lactobacillus casei and Weissella cibaria. By determination of lactic acid production and the ability to inhibit Escherichia coli, the relation- ship between acid production and antimicrobial activity of lactic acid bacteria was investigated. The results showed that the acid-producing ability of strains C1, E8 and A5 was stronger than other strains. After fermentation for 12 h, the lactic acid content in fermented supematant fluid was more than 12 g/L, the diameter of inhibition zone was more than 12 mm and it had stronger ability to inhibit E. coll. The results indicated that the acid production of lactic acid bacteria in pickled Chinese cabbage in Northeast of China had a close relationship with antimicrobial activity.