山东农业大学学报（自然科学版）2025，Vol.56Issue(2)：320-328,9.DOI:10.3969/j.issn.1000-2324.2025.02.015
一株抗真菌乳酸菌的筛选及抑菌活性研究
Screening and Antimicrobial Activity on A Strain of Anti-fungal Lactobacillus
摘要
Abstract
Lactobacillus produces a variety of antibacterial active substances during fermentation,effectively inhibiting the growth of pathogenic bacteria and spoilage bacteria,thus extending the shelf life of food.Therefore,it can be used as natural biological preservatives in the biological preservation of traditional foods.This study utilizes the double-layer plate method to screen a strain ZS4 with good antifungal activity out of 14 strains of Lactobacillus.Through morphological observation and molecular biological identification,the strain is identified as Lacticaseibacillus rhamnosus.The antimicrobial spectrum of Lacticaseibacillus rhamnosus ZS4 is determined by agar diffusion method.Biological characteristics of antibacterial substances from Lacticaseibacillus rhamnosus ZS4 are analyzed by 96-well plate method.The results show that the antibacterial substances produced by strain ZS4 have broad-spectrum antibacterial activity,and good inhibitory activity against fungi(Saccharomyces cerevisiae,Aspergillus niger and Penicillium expansum),Gram-positive bacteria(Bacillus subtilis,Staphylococcus aureus and Micrococcus luteus)and gram-negative bacteria(Escherichia coli).The antibacterial substances produced by Lacticaseibacillus rhamnosus ZS4 are greatly influenced by pH,and the antibacterial activity is the highest at pH=2,with an antibacterial rate of 91.04%(P<0.05).It possesses good stability at high temperature.It is sensitive to papain and protease K,and its bacteriostatic rate is reduced by 10%～13%.The comprehensive results show that the antibacterial substance of Lacticaseibacillus rhamnosus ZS4 have broad-spectrum antibacterial activity,strong thermal stability and acid stability.It is speculated that its antibacterial effect might be the result of synergistic superposition of organic acids and protein substances,which provides a theoretical basis for developing natural biological preservatives with wide antibacterial spectrum.关键词
乳酸菌/鼠李糖乳酪杆菌/抑菌活性/天然生物防腐剂Key words
Lactobacillus/Lacticaseibacillus rhamnosus/antibacterial activity/natural biological preservative分类
生物科学引用本文复制引用
孙晓康,张艳艳,张晓元,张金华,刘飞..一株抗真菌乳酸菌的筛选及抑菌活性研究[J].山东农业大学学报（自然科学版）,2025,56(2):320-328,9.基金项目
济南市"新高校20条"资助项目(202228040) （202228040）
山东省重点研发计划项目(2021ZDSYS07) （2021ZDSYS07）
