戊糖乳杆菌S1-4产抑菌物质发酵条件的优化及其抑菌谱

通过单因素及正交试验对戊糖乳杆菌S1-4产抑菌物质的发酵条件进行了优化，并其对敏感菌株的抑菌效果进行了探讨。结果表明，戊糖乳杆菌S1-4产抑菌物质的最佳培养条件为：接种量2.0%，培养基初始pH 5.5，32 ℃培养26 h，其抑菌圈平均直径可达（30.08±0.69） mm，优化前其抑菌圈平均直径为（24.41±0.25）mm，优化后抑菌活性提高了0.23 倍。菌株S1-4所产抑菌物质对所试12 种G＋和G－致病菌的生长都起到抑制作用，呈现出较广谱的抑菌特性。因此，菌株S1-4具有可作为食品生物防腐剂的潜在应用价值。

Optimal Fermentation Conditions for and Antibacterial Spectrum of Antibacterial Substance Produced by Lactobacillus pentosus S1-4

Using single factor and orthogonal array designs, the optimal fermentation conditions for antibacterial substances
produced by Lactobacillus pentosus S1-4 and their antibacterial spectrum were studied. The results showed an inoculum
amount of 2.0%, an initial pH of 5.5, and 26 h cultivation at 30 ℃ proved optimal. The average diameter of inhibition zones
against Lactobacillus brevis under the optimized culture conditions was (30.08 ± 0.69) mm, and the bacteriostatic activity
was increased by 1.23 times over that before optimization. The antibacterial substances produced by Lactobacillus pentosus
S1-4 were effective against 12 strains of Gram-positive and Gram-negative bacteria, indicating a wide antibacterial spectrum.
In conclusion, S1-4 has potential applications as a bio-preservative to improve the safety of food products.