食品科学2019，Vol.40Issue(5)：8-16,9.DOI:10.7506/spkx1002-6630-20171028-338
不同植物乳杆菌发酵液抑菌活性及其主要有机酸组成比较
Comparison of Antibacterial Activity and Major Organic Acids in Fermentation Broths of Different Lactobacillus plantarum Strains
摘要
Abstract
The major organic acids and antipathogenic activity were evaluated in the fermentation broths of 18 Lactobacillus plantarum strains isolated from traditional fermented foods in Yunnan Province.The antibacterial activity was determined by spot-on-lawn assay and agar well diffusion method,and the organic acids were identified and quantified by high performance liquid chromatography.Three L.plantarum strains were chosen for dynamic monitoring of growth curves,pH and antibacterial activity.Results showed that the antibacterial effect varied depending on L.plantarum strains,pathogenic bacteria and carbon sources.The highest antimicrobial activity of L.plantarum YmL-4-5 was observed using Escherichia coli O157∶H7 as an indicator strain and glucose as a carbon source.L.plantarum S5 had the strongest antimicrobial activity when Staphylococcus aureus ATCC 6538 as an indicator strain and fructose as a carbon source were used.Our data suggested that the antibacterial activity of the fermentation broth of L.plantarum was ascribed to the low pH of the supernatant and was mainly due to the presence of organic acids in it.The major organic acid was lactic acid (930.9-3 008.7 μtg/mL),followed by malic acid and acetic acid.There was a positive correlation between antibacterial activity against E.coli O157∶H7 and lactic acid and acetic acid concentrations (r =0.474 and 0.488,respectively,P ＜ 0.05).This study provides a theoretical basis for the development of new biopreservatives.关键词
植物乳杆菌/病原菌/有机酸/抑菌活性Key words
Lactobacillus plantarum/pathogenic bacteria/organic acid/antibacterial activity分类
轻工纺织引用本文复制引用
李书鸿,柳陈坚,任贝贝,李强坤,罗义勇,杨恩,李晓然..不同植物乳杆菌发酵液抑菌活性及其主要有机酸组成比较[J].食品科学,2019,40(5):8-16,9.基金项目
国家自然科学基金地区科学基金项目(31160309) （31160309）
昆明理工大学学科方向团队项目(14078326) （14078326）
