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抑制阪崎肠杆菌的乳酸菌筛选及其抗菌物质特性研究
引用本文:陈 卓,张竞嫣,杨 露,林凯宁,于 晨,管 峰,袁勇军.抑制阪崎肠杆菌的乳酸菌筛选及其抗菌物质特性研究[J].食品安全质量检测技术,2023,14(7):113-122.
作者姓名:陈 卓  张竞嫣  杨 露  林凯宁  于 晨  管 峰  袁勇军
作者单位:浙江万里学院生物与环境学院,浙江万里学院生物与环境学院,浙江万里学院生物与环境学院,浙江万里学院生物与环境学院,浙江万里学院生物与环境学院,浙江万里学院生物与环境学院
基金项目:浙江省生物工程重中之重学科项目(ZS2017005)、浙江省基础公益研究计划项目(LGN22D060003)、浙江省“生物工程”一流学科(A类)学生创新计划项目(SZ1000012005050)、浙江省大学生科技创新活动计划(新苗人才计划)(2021R420014)、大学生创新创业训练计划项目(S202110876096)
摘    要:目的 从酸菜和大弹涂鱼肠道中分离可产抑制阪崎肠杆菌活性的乳酸菌,并对抑菌物质的特性和抑菌机制进行研究,为其在食品保鲜中的应用奠定基础。方法 利用抑菌圈试验从分离所得的多株乳酸菌中筛选具有抑制阪崎肠杆菌活性的菌株并鉴定,排除酸及过氧化氢的影响后,分析其抑菌产物的特性。分离纯化抑菌物质,并初步探讨抑菌机制。结果 筛选得到一株抑菌效果最好的乳酸菌SA3,经鉴定为发酵黏液乳杆菌(Limosilactobacillus fermentum),其上清液对阪崎肠杆菌抑菌圈直径达到16.94 mm。上清液具有蛋白特性和热稳定性,以乙酸乙酯粗提出的抑菌物质对鼠伤寒沙门氏菌、白色念珠菌、大肠埃希氏菌等致病菌表现出较强抑菌活性。其抑菌机制为乳酸菌所产抑菌物质可破坏阪崎肠杆菌的细胞壁及内容物。结论 本研究分离到的发酵黏液乳杆菌SA3有望应用于乳制品中阪崎肠杆菌的生物防腐。

关 键 词:发酵乳杆菌  阪崎肠杆菌  细菌素  抗菌作用
收稿时间:2023/1/15 0:00:00
修稿时间:2023/4/11 0:00:00

Screening of lactic acid bacteria against Enterobacter sakazakii and study on the properties of their inhibitory substances
CHEN Zhuo,ZHANG Jing-Yan,YANG Lu,LIN Kai-Ning,YU Chen,GUAN Feng,YUAN Yong-Jun.Screening of lactic acid bacteria against Enterobacter sakazakii and study on the properties of their inhibitory substances[J].Food Safety and Quality Detection Technology,2023,14(7):113-122.
Authors:CHEN Zhuo  ZHANG Jing-Yan  YANG Lu  LIN Kai-Ning  YU Chen  GUAN Feng  YUAN Yong-Jun
Affiliation:College of Biology and Environment,Zhejiang Wanli University,Ningbo,College of Biology and Environment,Zhejiang Wanli University,Ningbo,College of Biology and Environment,Zhejiang Wanli University,Ningbo,College of Biology and Environment,Zhejiang Wanli University,Ningbo,College of Biology and Environment,Zhejiang Wanli University,Ningbo,College of Biology and Environment,Zhejiang Wanli University,Ningbo
Abstract:Objective Isolation of lactic acid bacteria from the intestinal tract of sauerkraut and large mudskipper that can produce inhibitory activity of Enterobacter sakazakii, and study of the characteristics of the inhibitory substances and the mechanism of inhibition, laying the foundation for their application in food preservation. Methods The strains with inhibitory activity against Enterobacter sakazakii were screened and identified from the isolated lactic acid bacteria using the circle of inhibition test, and their inhibition products were characterized after excluding the effects of acid and hydrogen peroxide. Isolation and purification of inhibition substances and preliminary exploration of inhibition mechanisms. Results A strain of Lactobacillus SA3, identified as Limosilactobacillus fermentum, with an inhibition circle diameter of 16.94 mm against E. sakazakii, was identified as the most effective. The supernatant was characterised by its protein properties and thermal stability, and the bacteriocins were extracted with ethyl acetate. Bacteriocin shows strong antibacterial activity against pathogenic bacteria such as Salmonella typhimurium, Candida albicans and Escherichia coli. The mechanism of bacterial inhibition is that the bacteriostatic substances produced by lactic acid bacteria can destroy the cell wall and contents of Enterobacter sakazakii. Conclusion The Lactobacillus fermentum SA3 isolated in this study is expected to be used for the biological antiseptic of E. sakazakii in dairy products.
Keywords:Lactobacillus fermentum  Enterobacter sakazakii  Bacteriocin  Antibacterial activity
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