摘要
部分副干酪乳杆菌存在一定致病性,故食品源副干酪乳杆菌安全性评价仍是值得深入探讨的科学问题。该实验室前期从酱油渣中分离得到6株副干酪乳杆菌,分别为HT31、HT90、HT111、HT155、HT159、HT197,为了开发其使用价值,通过药敏试验、质粒提取实验、溶血实验、吲哚实验和氨基酸脱羧酶实验对其安全性展开评价。结果表明,在耐药性研究中,6株菌均对庆大霉素、复方新诺明呈现抗性,且均不含有质粒;5株菌(HT31、HT90、HT155、HT159、HT197)对青霉素、头孢噻吩、红霉素、氯霉素敏感,对环丙沙星中度耐药,HT111对青霉素、头孢噻吩、红霉素、氯霉素、环丙沙星敏感,说明庆大霉素、复方新诺明对6株菌的抑制效果较强,其他5种抗生素对6株菌的抑制效果较弱。在有害代谢产物研究中,6株菌均不产生精胺、尸胺、腐胺及色氨酸酶;HT197为β-溶血,HT31、HT90、HT111、HT155、HT159为α-溶血,其中HT31与HT111为轻微溶血。综上,HT197的安全性相对较低,不能作为益生及发酵菌株;HT31、HT90、HT111、HT155、HT159在耐药性检测、产有害代谢物方面相对安全,均没有出现β-溶血,由此可得出这5株副干酪乳杆菌具有良好的体外安全性,为其作为发酵剂应用于食品、解决酱油渣资源浪费问题提供科学依据。
Some Lactobacillus paracasei have certain pathogenicity,so the safety evaluation of food derived L.paracasei is still a scientific problem worthy of further discussion.Six strains of L.paracasei were isolated from soy sauce residue in our laboratory,which were HT31,HT90,HT111,HT155,HT159 and HT197.In order to develop its application value,this paper evaluated its safety by drug sensitivity test,plasmid extraction test,hemolysis test,indole test and amino acid decarboxylase test.The results showed that six strains were resistant to gentamicin and compound sulfamethoxazole,and none contain plasmids;five strains(HT31,HT90,HT155,HT159,HT197)were sensitive to penicillin,cephalothin,erythromycin and chloramphenicol,and moderately resistant to ciprofloxacin,HT111 was sensitive to penicillin,cephalothin,erythromycin,chloramphenicol and ciprofloxacin,indicating that gentamicin and compound sulfamethoxazole had strong inhibitory effect on six strains,while the other five antibiotics had weak inhibitory effect on six strains.In the study of harmful metabolites,none of the strains produced spermine,cadaverine,putrescine and tryptophan enzyme;HT197 wasβ-hemolysis,and HT31,HT90,HT111,HT155,HT159 wereα-hemolysis,in which HT31 and HT111 were slight hemolysis.In conclusion,HT197 had relatively low safety and cannot be used as a probiotic and fermentation strain;HT31,HT90,HT111,HT155 and HT159 were relatively safe in drug resistance detection and production of harmful metabolites,and there was no evidenceβ-hemolysis.Thus,the five strains of L.paracasei have good safety,which provides a scientific basis for their application as starter in food and solving the waste of soy sauce residue resources.
作者
魏梓晴
詹紫瑶
王阿利
于茜雅
张沛
黄桂东
钟先锋
WEI Ziqing;ZHAN Ziyao;WANG Ali;YU Xiya;ZHANG Pei;HUANG Guidong;ZHONG Xianfeng(Foshan University,College of Food Science and Engineering,Foshan 528231,China;Guangdong Traditional Fermented Food Engineering Technology Research Center,Foshan 528231,China;Guangdong Food Safety Control Engineering Technology Research Center,Foshan 528231,China;Foshan Brewing Engineering Technology Research Center,Foshan 528231,China;Foshan Agricultural Biological Manufacturing Engineering Technology Research Center,Foshan 528231,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第11期80-86,共7页
Food and Fermentation Industries
基金
国家自然科学基金项目(32072198,31700056,31660459)
广东省自然科学基金项目(2020A1515011444)
广东省教育厅重点领域专项(2020ZDZX1029,2020ZDZX1046)
佛山市科技奖培育入库项目(2020001003715)。
关键词
副干酪乳杆菌
安全性
酱油渣
耐药性
有害代谢产物
Lactobacillus paracasei
safety
soy sauce residue
drug resistance
harmful metabolites
