益生菌发酵牛初乳对致病菌抑制作用的研究

研究了益生菌发酵牛初乳对致病性大肠杆菌及幽门螺旋杆菌的抑制作用。结果表明,初乳经益生菌发酵,导致初乳pH值降低,初乳IgG活性也相应降低,在pH值为4.6时,IgG活性仅为初乳的25%。不同益生菌发酵初乳在不同pH值对大肠杆菌及幽门螺旋杆菌均有抑制作用,且嗜酸乳杆菌发酵初乳抑制作用最强,对大肠杆菌的抑制率最高达83.2%,对幽门螺旋杆菌抑菌圈直径最大达17.2mm,达到高度敏感,分别较初乳的抑制作用提高47.52%和52.21%。不同益生菌发酵初乳的抑菌作用依次为嗜酸乳杆菌>双歧杆菌>混合乳酸菌>德氏乳杆菌保加利亚亚种>嗜热链球菌。

Studys on the inhibition of fermented bovine colostrums by probiotics to the pathogenic bacteria

The article studied the inhibition of fermented bovine colostrum by probiotic to the pathogenic E.coli and Helicobacter pylori(HP). The results indicated that pH value of bovine colostrum was reduced after fermented, so did the active of IgG. At the pH 4.6, the active of IgG was only 25 per. The fermented colostrums by different probiotic had the inhibition to the pathogenic E.coli and HP at the different pH. The inhibitive effect of the L.acidophilus was the best and the highest inhibitive ratio to the E.coli was 83.2% ,the biggest inhibition zone diameter to the HP was 17.2mm , which higher than the inhibition of colostrums with 47.52% and 52.21% separately. The order of the inhibition of the fermented colostrums by different probiotic was L.acidophilus > Bifidobacteria > mixed LAB > L. delbrueckii subsp.bulgaricus> S. thermophilus .