摘要
为探讨乳酸菌对肠出血性大肠杆菌O15 7:H7ATCC4 3895 (E .ColiO15 7:H7)的抑制作用 ,在培养基上进行了研究。将E .ColiO15 7:H7与干酪乳杆菌干酪亚种、植物乳杆菌、发酵乳杆菌、乳酸乳球菌和瑞士乳杆菌同时接种在培养基中 ,E .ColiO15 7:H7的活性不受影响 ;将E .ColiO15 7:H7接种到培养了 2 4h的乳酸菌培养液中 ,E .ColiO15 7:H7活性显著下降。以乳酸调整的低pH值对E .ColiO15 7:H7有一定的杀灭作用。本研究表明 :乳酸菌的代谢产物乳酸对E .ColiO15 7:H7有杀灭作用。
An experiment was performed to study the inhibition effect of Lactic acid bacteria on the growth of Escherichia coli O157:H7. When L.casei subsp.cacei, L.plantarum, L.fermentium, Lactococccus lactis and L.helveticus were respectively mixed with E.Coli O157:H7 ATCC43895 and cultured,each of the 5 strains of Lactic acid bacteria had no inhibitive effect on the survival of E.Coli O157:H7 ATCC43895. When E.Coli O157:H7 ATCC43895 was inoculated into the 24 h-old Lactic acid bacteria MRS culture, the E.Coli O157:H7 ATCC43895 lost all its activity. The low pH(pH4) adjusted by lactic acid had substantial inactivating effect on Escherichia coli O157:H7. The study showed that the acidic metabolites of Lactic acid bacteria inhibited the activity of Escherichia coli O157:H7.
出处
《中国食品卫生杂志》
2003年第4期298-301,共4页
Chinese Journal of Food Hygiene
