[ Objective ] This study aimed to screen bread-spectrum antibacterial substance-preducing Lactobacillus strains and previde scientific reference for food preservation. [ Method] Using homemade pickles as experimental ...[ Objective ] This study aimed to screen bread-spectrum antibacterial substance-preducing Lactobacillus strains and previde scientific reference for food preservation. [ Method] Using homemade pickles as experimental materials, LactobaciUus strains were preliminarily isolated with BCP culture medium containing bremocresol purple; Lactobacillus supernatant was prepared using MRS medium containing CaCO3 ; subsequently, Lactobacillus strains with antibacterial activity against four indicator bacteria were obtained ; after eliminating the interference of acid and hydrogen peroxide, antibacterial active strains were re-screened by ther- mal stability test and activity persistence test. [ Result ] After preliminary screening and re-screening, five Lactobacillus strains with antibacterial effects against Escherichia coli, Bacillus subtilis, Staphyloccacus aureus and Saccharomyces cerevisiae were obtained. To be specific, LP-6 strain exhibited significant antibacterial activity after eliminating the interference of acid and hydrogen perexide. Results of thermal stability test and activity persistence test indicates that the fermentation supernatant of LP-6 strain still had significant antibacterial activity after heating at 121 ℃ for 15 rain and after preservation for three months. [ Conclusion] LP-6 strain can produce bacteriocin-like antibacterial substances with wide application value in food industry.展开更多
文摘[ Objective ] This study aimed to screen bread-spectrum antibacterial substance-preducing Lactobacillus strains and previde scientific reference for food preservation. [ Method] Using homemade pickles as experimental materials, LactobaciUus strains were preliminarily isolated with BCP culture medium containing bremocresol purple; Lactobacillus supernatant was prepared using MRS medium containing CaCO3 ; subsequently, Lactobacillus strains with antibacterial activity against four indicator bacteria were obtained ; after eliminating the interference of acid and hydrogen peroxide, antibacterial active strains were re-screened by ther- mal stability test and activity persistence test. [ Result ] After preliminary screening and re-screening, five Lactobacillus strains with antibacterial effects against Escherichia coli, Bacillus subtilis, Staphyloccacus aureus and Saccharomyces cerevisiae were obtained. To be specific, LP-6 strain exhibited significant antibacterial activity after eliminating the interference of acid and hydrogen perexide. Results of thermal stability test and activity persistence test indicates that the fermentation supernatant of LP-6 strain still had significant antibacterial activity after heating at 121 ℃ for 15 rain and after preservation for three months. [ Conclusion] LP-6 strain can produce bacteriocin-like antibacterial substances with wide application value in food industry.
