植物乳杆菌代谢产物对产气荚膜梭菌的影响

The Effects of Lactobacillus plantarum and Its Metabolites on Clostridium perfringens

植物乳杆菌在代谢过程中产生的乳酸菌素具有安全、无毒的抑菌作用,乳酸菌素是由核糖体合成并分泌至胞外具备生物活性的多肽,当其达到一定浓度时可抑制致病菌或腐败菌的生长,因此作为生物防腐剂广泛应用于各种发酵食品中,本文用一株分离得到的植物乳杆菌HEW-ZW5进行发酵和抑菌研究,发现其发酵液在pH=8.0以下对产气荚膜梭菌抑菌均达到高敏效果,在100℃高温处理后其抑菌效果没有明显变化.

Lactobacillus plantarum produces lactein in the process of metabolism,which has safe and non-toxic antibacterial effect.Lactein are bioactive peptides synthesized by ribosomes and secreted to extracellular,when reache a certain concentration can inhibit the growth of pathogenic bacterium or putrefying bacteria,so the biological preservatives are widely used in various kinds of fermented foods,In this paper,a strain of Lactobacillus plantarum HEW-ZW5 was used to study its fermentation and bacteriostasis,It was found that its fermentation broth had high sensitive bacteriostasis effect on Clostridium perfringens under pH=8.0,and its bacteriostasis effect had no obvious change after being treated at 100℃.