扬州稀甜酱中乳酸菌的分离鉴定及抑菌活性初探

以扬州稀甜酱为研究对象，采用经典乳酸菌筛选法从样品中分离、纯化乳酸菌，采用形态学观察、生理生化试验和16S rRNA序列分析对乳酸菌进行鉴定，并采用牛津杯法对发酵滤液的抑菌活性进行研究。结果表明，从扬州稀甜酱中共分离、纯化出33株乳酸菌，其中15株菌株被鉴定为屎肠球菌（Enterococcus faecium），12株菌株被鉴定为乳酸片球菌（Pediococcus acidilactici），4株菌株被鉴定为类肠膜魏斯氏菌（Weissella paramesenteroides），2株菌株被鉴定为酸鱼乳杆菌（Lactobacillus acidipiscis），屎肠球菌和乳酸片球菌为扬州稀甜酱中的优势乳酸菌。乳酸片球菌TJ17和TJ31发酵滤液对金黄色葡萄球菌（Staphylococcus aureus）、单核细胞增生李斯特氏菌（Listeria monocytogenes）和大肠埃希氏菌（Escherichia coli）均有明显的抑制作用，且乳酸片球菌TJ31抑菌效果较好。

Isolation,identification and antibacterial activity of lactic acid bacteria from Yangzhou thin sweet sauce

Using Yangzhou thin sweet sauce as research object, lactic acid bacteria were isolated and purified from samples by classical screening method, and identified by morphologic observation, physiological and biochemical tests and 16S rRNA sequence analysis. At the same time, the antibacterial activity of the fermented filtrate was studied by Oxford cup method. The results showed that 33 strains of lactic acid bacteria were isolated and purified from the Yangzhou thin sweet sauce. Among them, 15 strains were identified as Enterococcus faecium, 12 strains were identified as Pediococcus acidilactici, 4 strains were identified as Weissella paramesenteroides, 2 strains were identified as Lactobacillus acidipiscis, and E. faecium and P. acidilactici were the dominant strains in the Yangzhou thin sweet sauce. The fermented filtrate of 2 strains of P. acidilactici (TJ17 and TJ31) had obvious inhibitory effects on Staphylococcus aureus, Listeria monocytogenes and Escherichia coli, and P. acidilactici TJ31 had the better antimicrobial effect.