现代食品科技2025，Vol.41Issue(12)：38-51,14.DOI:10.13982/j.mfst.1673-9078.2025.12.1366
德式乳杆菌和德式乳杆菌保加利亚亚种抑菌特性研究及发酵条件优化与保鲜效果评价
Isolation,Bacteriostatic Properties,and Preservative Effects of Lactic Acid Bacteria Producing Antimicrobial Peptides from Fermented Food
摘要
Abstract
Lactic acid bacteria with broad-spectrum antibacterial activities were isolated from fermented foods.These specific strains of lactic acid bacteria were capable of producing antimicrobial peptides,which were effective food preservatives.The main antibacterial substances present in the fermentation supernatant were analyzed for their properties,including heat,acid,and alkali tolerances;cell wall integrity;membrane permeability;and glucose availability.The fermentation conditions were optimized using single-factor analysis and response surface experiments.The effects of the resulting product on the preservation of pork and fish were examined.Lactobacillus delbrueckii(L.delbrueckii)M2 and L.delbrueckii subsp.bulgaricus M6 were isolated from sour bean and fermented milk,respectively,which exhibited broad-spectrum antibacterial activities.Their main antimicrobial components consisted of proteins or peptides with high thermal and acid-base stability.Moreover,the alkali tolerance of the antimicrobial substances from M2 was higher than those from M6.The optimal fermentation conditions for the two Lactobacillus strains were a 2.00%mass fraction of glucose,3.00%mass fraction of soybean peptone,and 3.00%inoculation volume fraction.The antibacterial effects of L.delbrueckii M2 and L.delbrueckii subsp.bulgaricus M6 were 25.47%and 22.64%stronger under these conditions than under the baseline conditions,respectively.The supernatant of the two strains disrupted cell wall integrity and membrane permeability,leading to alterations in glucose utilization and ultimately producing the observed antibacterial effects.Their fermentation supernatants reduced the total viable bacteria counts and prolonged the shelf life of chilled pork and fish by 2～4 days.This study provides theoretical insights for the development and application of new broad-spectrum biological preservatives.关键词
乳酸菌/抑菌活性/保鲜应用/发酵优化Key words
lactic acid bacteria/antimicrobial activity/preservation application/fermentation condition optimization引用本文复制引用
秦伟灵,彭欢,王洁..德式乳杆菌和德式乳杆菌保加利亚亚种抑菌特性研究及发酵条件优化与保鲜效果评价[J].现代食品科技,2025,41(12):38-51,14.基金项目
广东省科技创新战略专项资金-重点领域研发计划(2022B0202040002 （）
2020B020226008 （）
2018B020206001) （）
广州市科技计划项目(201904010274) （201904010274）
