植物乳杆菌及其代谢产物对大肠杆菌的影响

The Effects of Lactobacillus plantarum and Its Metabolites on Escherichia coli

植物乳杆菌作为具有重要经济价值的乳酸菌被广泛应用于食品保鲜和饲料添加剂领域,由于其代谢产物的耐热稳定性好,抑菌效果明显,同时又具有很好的益生功能,是微生态制剂产品中一种重要菌种资源。本文用一株分离得到的植物乳杆菌进行研究,发现其代谢产物耐热稳定性好,在90℃水浴处理10min后其抑制大肠杆菌的效果没有明显变化,同时在酸性条件下其抑菌效果显著,在pH=4.0时其抑制大肠杆菌的效果最好。

Lactobacillus plantarum is widely used in food preservation and feed additive fields as an important lactic add bacteria with economic value,Because of its metabolites have good heat stability,And the antibacterial effect was obvious,At the same time,it has good probiotic function and is an important strain resource in the products of microecological preparations.In this paper,a strain of lactobacillus plantarum was isolated and studied,It was found that its metabolites had good thermal stability,and its inhibitory effect on E.coli did not change significantly after 10 min of water bath treatment at 90℃.At the same time,its inhibitory effect on E.coli was significant under acidic conditions,and its inhibitory effect was the best at pH=4.0.