传统浆水中乳酸菌的筛选及抑菌性能分析

Isolation of Lactic Acid Bacteria in Jiangshui Celery and Analysis of Antimicrobial Properties

以甘肃传统发酵浆水为材料,采用平板划线法分离纯化其中的乳酸菌,并对纯化后的菌株进行形态学观察及生物学特性分析,筛选出其中具有抑菌活性的菌株,分别研究它们的抑菌能力以及抑菌物质的成分。结果表明:6株乳酸杆菌中,菌株SJ-1、SJ-2的发酵代谢产物对指示菌具有较高的抑菌活性。排除酸抑制作用和过氧化氢抑制作用后代谢产物仍具抑菌活性,且显示出良好的热稳定性。使用不同的蛋白酶对代谢产物进行处理后,其抑菌能力产生了程度不等的降低,表明抑菌物质具蛋白酶敏感性,因此判断抑菌物质中含有蛋白类抑菌成分。经鉴定发现菌株SJ-1为发酵乳杆菌(Lactobacillus fermentum),SJ-2为植物乳杆菌(Lactobacillus plantarum)。

A total of 6 strains were separated and purified from Jiangshui celery.Their morphological and biological characteristics were observed and analyzed.We screened strains with antibacterial activity from these 6 strains.Then the antibacterial ability and the characteristics of its antibacterial substances were studied.The results showed that the fermentation metabolites of strains SJ-1 and SJ-2 had high antibacterial activity against indicator bacterias.The metabolites still had antibacterial activity after excluding the interference of acid and hydrogen peroxide,and showed high thermal stability.After treated with different proteases,the bacteriostatic ability was reduced to varying degrees.Which indicated it is sensitive to proteases,so it was judged that there are protein bacteriocins in the antibacterial substances.The strains SJ-1 was identified as Lactobacillus fermentum and the SJ-2 was identified as Lactobacillus plantarum.