产胺菌拮抗菌的筛选鉴定及其抑菌物质特性研究

Isolation and Identification of Antagonistic Bacteria Against Amine Producing Bacteria and Its Characterization of Antibacterial Substances

为控制发酵食品中生物胺的积累,以鱼露中的产胺菌表皮葡萄球菌(Staphylococcus epidermidis XM3)为指示菌,通过双层琼脂扩散法筛选产胺菌的拮抗菌,并对其抑菌物质的特性展开研究。实验发现,从泡菜中筛选出1株对产胺菌具有拮抗效果且不产胺的菌株XCX1,结合形态学观察和16S rDNA测序鉴定为弯曲乳杆菌(Lactobacillus curvatus),其所产抑菌物质具有广谱抑菌活性,而对鱼露产蛋白酶菌无抑制作用;该抑菌物质具有较好的热稳定性、酸碱稳定性、紫外线稳定性,Zn^(2+)可以提高其抑菌活性,经蛋白酶处理后活性下降。结果表明,弯曲乳杆菌XCX1(L.curvatus XCX1)具有作为鱼露发酵中生物胺控制发酵剂的潜力,其所产抑菌物质可作为抗菌肽食品添加剂应用于食品工业;另外,鉴于发酵食品中生物胺的普遍存在性,该研究提供了1种通用的生物胺含量控制方法。

In order to control the accumulation of biogenic amine in fermented food,the amine producing bacteria Staphylococcus epidermidis XM3 in fish sauce is used as the indicator bacteria.The results show that a strain XCX1,which has antagonistic effects on amine producing bacteria and does not produce amines,is screened from kimchi.Combined with morphological observation and 16S rDNA sequencing,it is identified as Latilactobacillus curvatus.The antibacterial substance produced by XCX1 has broad-spectrum antibacterial activity,but has no inhibitory effect on fish sauce protease producing bacteria.The antibacterial substance has good thermal,pH,and UV stability.Zn^(2+)can enhance its antibacterial activity,but after protease treatment,its activity decreases.In conclusion,Latilactobacillus curvatus XCX1(L.curvatus XCX1)has the potential to be used as a biogenic amine control starter in fish sauce fermentation,and its antibacterial substances can be used in the food industry as antimicrobial peptide food additives.In view of the universality of biogenic amine in fermented food,this research provides a general method for controlling the content of biogenic amine.