| 乳酸菌代谢产物对大肠杆菌和金黄色葡萄球菌抑制作用的研究 |
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| 引用本文： | 李南薇,李宁.乳酸菌代谢产物对大肠杆菌和金黄色葡萄球菌抑制作用的研究[J].中国酿造,2009(5). |
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| 作者姓名： | 李南薇 李宁 |
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| 作者单位： | 1. 仲恺农业工程学院,轻工食品学院,广东,广州,510225
2. 华南理工大学,生物催化实验室,广东,广州,510640 |
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| 基金项目： | 仲恺农业工程学院校级科研基金 |
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| 摘 要： | 从燕糖酸奶中分离；“乳酸蔺，研究热、酸、pH值处理等对乳酸菌代谢产物抑制大肠杆菌和金黄色葡萄球菌效果的影响。结果表明：乳酸菌发酵液的最终pH值为3．9；乳酸菌代谢产物具有良好的热稳定性以及较好的抗蛋白酶活性和抗过氧化氧酶活性；pH值处删对乳酸菌代谢产物的抑菌能力具有明显影响，pH值越低乳酸菌代谢产物的抑菌能力越强。
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| 关 键 词： | 乳酸菌 代跗产物 抑菌能力 大肠杆菌 金黄色葡萄球菌 |
Inhibitory effects of Lactobacillus metabolites on Escherichia coli and Staphylococcus aureus |
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| LI Nanwei,LI Ning.Inhibitory effects of Lactobacillus metabolites on Escherichia coli and Staphylococcus aureus[J].China Brewing,2009(5). |
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| Authors: | LI Nanwei LI Ning |
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| Abstract: | Lactobacillus was screened from Yantang yogurt. Inhibitory effects of Lactobacillus metabolites were determined after heating, enzymatic and pH treatment. The results showed that pH value of Lactobacillus fermentation was 3. 9; Lactobacillus metabolites exhibited good thermal stability, anti-protease activity and anti-catalyase activity; pH treatment has obvious influence on inhibitory ability of Lactobacillus metabolites: the lower pH value, the stronger inhibitory ability was. |
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| Keywords: | Lactobacillus metabolites inhibitory ability Escherichia coli Staphylococcus aureus |
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