摘要
目的筛选具有抑菌活性的乳酸菌(lacticacidbacteria,LAB),为其在食品保鲜中的应用奠定基础。方法以De Man Rogosa Sharpe(MRS)和M17为培养基,对韩国传统泡菜中乳酸菌进行分离鉴定,通过琼脂孔扩散法筛选具有广谱抑菌活性的乳酸菌,并分析它的耐酸、耐胆盐能力,及对温度、pH、发酵时间的敏感性。结果以大肠杆菌、金黄色葡萄球菌、肠炎沙门氏菌、枯草芽孢杆菌为指示菌进行抑菌活性筛选,获得一株抑菌效果最佳的植物乳杆菌PC4-5。植物乳杆菌PC4-5在酸性条件(pH=2)处理2 h后存活率达到43.79%,0.5%胆盐处理2 h后存活率达到21.02%,说明植物乳杆菌PC4-5具有较好的耐酸、耐胆盐能力。经排酸排过氧化氢实验后,发酵上清依然保留抑菌活性,蛋白酶处理后抑菌活性丧失,表明该抑菌物质为细菌素。该细菌素在pH为2;的范围有抑菌能力,且有较好的热稳定性。结论植物乳杆菌PC4-5适用于酸性食品的防腐保存,在食品保鲜中的应用有较大的潜力。
Objective To screen lactic acid bacteria(LAB)with antibacterial activity and lay a foundation for its application in food preservation.Methods The LAB in the traditional Korean kimchi were isolated and identified using De Man Rogosa Sharpe(MRS)and M17 as the culture medium,the LAB with broad-spectrum antibacterial activity were screened by agar well diffusion method,and their acid and bile salt resistance as well as sensitivity to temperature,pH and fermentation time were analyzed.Results The antibacterial activity of Lactobacillus plantarum PC4-5 with the best antibacterial effect was screened by using Escherichia coli,Staphylococcus aureus,Salmonella enteritidis and Bacillus subtilis as indicator bacteria.The viability of Lactobacillus plantarum PC4-5 reached 43.79%after 2 h treatment in acidic condition(pH=2)and 21.02%after 2 h treatment with 0.5%bile salt,indicating that Lactobacillus plantarum PC4-5 had good acid and bile salt tolerance,after the experiment of acid and hydrogen peroxide removal,the antibacterial activity of the fermentation supernatant was still retained,and the antibacterial activity was lost after protease treatment,indicating that the antibacterial substance was bacteriocin.The bacteriocin had antibacterial ability in the pH range of 2-6 and good thermal stability.Conclusion Lactobacillus plantarum PC4-5 is suitable for preservation of acidic food and has great potential in food preservation.
作者
杜贺超
蒋加进
王楠楠
李静
冯美琴
姚宏亮
DU He-Chao;JIANG Jia-Jin;WANG Nan-Nan;LI Jing;FENG Mei-Qin;YAO Hong-Liang(College of Animal Science and Food Engineering,Jingling Institute of Technology,Nanjing 210038,China;College of Science,Jingling Institute of Technology,Nanjing 211169,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第21期8543-8550,共8页
Journal of Food Safety and Quality
基金
金陵科技学院高层次人才科研启动项目(205/040521200113)
金陵科技学院校级“创客”虚拟班建设项目(2021010,2017ck009)。
关键词
乳酸菌
抑菌活性
耐酸耐胆盐
细菌素
食品保鲜
lactic acid bacteria
antibacterial activity
acid resistance and bile salt resistance
bacteriocin
food preservation
