瑞士乳杆菌TUST-005发酵乳抗菌特性研究

实验对瑞士乳杆菌TUST-005进行抗菌特性研究。采用挖洞琼脂扩散法对该菌发酵液进行体外抗菌实验，并进行了乳酸、pH值、过氧化氢、以及蛋白酶类物质对抗菌作用影响因素实验。以及该菌与保加利亚乳杆菌、嗜热链球菌和丁二酮链球菌的拮抗实验。结果发现，本菌株对大肠杆菌、沙门氏菌、金黄色葡萄球菌有抗菌效果；由相关研究结果推测本菌株抗菌作用产生的主要原因是产生了小分子的抗菌肽，其抗菌效果不受胃蛋白酶、胰蛋白酶作用的影响，随着pH值的升高而减弱。此外，该菌对上述3种乳酸菌无拮抗作用。

STUDY ON THE ANTIBACTERIAL CHARACTERISTIC BY LACTOBACILLUS HELVETICUS TUST-005

Antibacterial characteristic ofLactobacillus helveticus TUST-005 were conducted in this paper. Agar well diffusion method was applied for antibacterial trail in vitro with fermented liquid by Lactobacillus helveticus TUST-005. And the relationship of antibacterial was discussed. It showed significant antibacterial on E. coli, salmonella and Staphylococcus aureus. Lactic acid, pH and hydrogen peroxide were not responsible for the antibacterial. Antibacterial peptides were possible reason according to information about it. The inhibition decreased with elevated pH and was not affected by pepsin and trypsin. In addition, the strain was not antagonistic with Laetobaeillus bulgaricus, Streptococcus thermophilus and Streptococcus diaeetilaetis.