乳酸菌FY-1筛选鉴定及其抗菌物质分析

Screening, identifing and antimicrobial substance stability analysis of lactic acid bacterium FY-1

从韩国泡菜辣白菜中分离到一株乳酸菌,命名为FY-1,对该菌株菌落特征、生理生化特征进行分析,并结合16S r DNA序列分析,最终鉴定该菌株为植物乳杆菌(Lactobacillus plantarum)。通过牛津杯法研究该菌株代谢产物的抑菌活性,结果显示该菌株产生的代谢产物抑菌谱较广,对多种细菌如大肠杆菌、金黄色葡萄球菌、沙门氏菌、蜡样芽孢杆菌、李斯特菌等食品腐败菌都有很好的抑制作用,对梨黑斑病菌、桃软腐病菌等植物致病菌也有很好的抑菌活性。通过稳定性实验分析,确定菌株产生的抑菌活性物质有很好的温度和有机溶剂稳定性。在p H为酸性时活性较好,p H为碱性时活性几乎丧失,经蛋白酶K处理后,样品活性消失。

A lactic acid bacterium was screened from Korean kimchi, named FY-1. This strain was identified through it＇s morphological, physiological and biochemical properties. The sequence analysis of 16 S r DNA showed that strain FY-1 was closely to Lactobacillus plantarum to 100%. The antimicrobial substance inhibition spectrum analysis showed it can obviously inhibit the growth of food spoilage bacteria including E. coli, Staphyloccocus aureus, Salmonella, Listeria monocytogenes, Bacillus cereus and plant pathogen including Alternaria kikuchiana Tanaka, Rhizopus stolonifer. The following experiment result indicated that the antimicrobial substance produced by this strain is stable at different temperature and organic solvent condition, is sensitive to protease K. The antimicrobial activity is higher in acid solution, but disappeared in alkaline solution.