摘要
从东北传统酸菜的12株乳酸菌中筛选对单增李斯特菌有较强拮抗作用的低温生长菌株,并分析其对单增李斯特菌生物膜形成的影响。首先测定乳酸菌菌株的低温生长特征和抑菌活性;然后采用定性法和定量法分析乳酸菌菌株对单核细胞增生李斯特菌生物膜形成和形态结构的影响;最终通过生理生化和16S rDNA测序对乳酸菌菌株进行鉴定。结果表明:菌株Z01在10℃低温下生长,培养72 h后OD595 nm值增加0.23,且具有抗单增李斯特菌活性,抑菌圈直径达19.79 mm。菌株Z01粗提物的最小抑菌浓度(minimal inhibitory concentration,MIC)为16.0 mg/mL,当粗提物浓度为0.5 MIC和1.0 MIC时,对生物膜形成抑制率分别为59.33%和77.77%,对生物膜黏附细菌的抑制率分别为14.49%和26.44%。该菌株被鉴定为融合魏斯氏菌(Weissella confusa),为研发在低温条件控制单核细胞增生李斯特菌的生物制剂奠定基础。
Lactic acid bacteria(LAB;12 strains)isolated from traditional Northeast sauerkraut were screened for low-temperature resistance and antagonistic activity against Listeria monocytogenes,and inhibition effects of LAB on biofilm formation by L.monocytogenes were analyzed.First,the low-temperature growth characteristics and antibacterial activity of LAB were determined.Next,the effects of LAB on the biofilm formation and mor-phological structure of L.monocytogenes were analyzed using quantitative and qualitative methods.Finally,the LAB strains were subjected to physiological,biochemical,and molecular(16S rDNA)characterization.The re-sults showed that strain Z01 grew at a low temperature(10℃);the value of OD595 nm increased by 0.23 after culti-vation for 72 h,and it had anti-L.monocytogenes activity with the diameter of inhibition zone 19.79 mm.The minimal inhibitory concentration(MIC)of the crude extract of strain Z01 was 16.0 mg/mL.When the concentra-tions of the crude extract were 0.5 MIC and 1.0 MIC,the inhibitory rates for biofilm formation by L.monocyto-genes were 59.33%and 77.77%,and those for biofilm adhesion were 14.49%and 26.44%,respectively.Eventu-ally,strain Z01 was identified as Weissella confusa.Our findings would lay a foundation for the development of biological agents for controlling the growth of L.monocytogenes under low temperature conditions.
作者
杜宏
吕欣然
崔晓玲
高永悦
白凤翎
仪淑敏
励建荣
郭晓华
谢晶
DU Hong;Lü Xin-ran;CUI Xiao-ling;GAO Yong-yue;BAI Feng-ling;YI Shu-min;LI Jian-rong;GUO Xiao-hua;XIE Jing(College of Food Science and Engineering,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,Bohai University,Jinzhou 121013,Liaoning,China;Shandong Meijia Group Co.,Ltd.,Rizhao 276800,Shandong,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第13期180-187,共8页
Food Research and Development
