摘要
研究旨在筛选对产气荚膜梭菌(Clostridium perfringens,Cp)具有抑制作用的益生菌,探讨其抑制效果。采用抑菌圈法对益生菌菌株进行初筛,通过测定发酵液最低抑菌浓度(MIC)以及菌体共培养,探究所筛益生菌对产气荚膜梭菌的抑杀性能,测定乳酸对益生菌MIC的影响及益生菌菌数的动态变化,探究乳酸对益生菌抑菌作用和耐储性的影响。结果显示,筛选出3株对产气荚膜梭菌具有抑制作用的益生菌,分别为枯草芽孢杆菌、凝结芽孢杆菌和丁酸梭菌,其发酵液抑菌圈直径分别为16.67、14.54、15.72 mm,MIC分别为250、250、125 mg/g。枯草芽孢杆菌和产气荚膜梭菌共培养12 h,产气荚膜梭菌的生长快速下降,共培养48 h后,无法检出产气荚膜梭菌活菌。凝结芽孢杆菌与产气荚膜梭菌共培养24 h,其生长快速下降,培养至72 h,未检测出产气荚膜梭菌活菌。乳酸的加入可以增强枯草芽孢杆菌、凝结芽孢杆菌和丁酸梭菌发酵液的抑菌效果,其MIC分别为31.25、62.50、31.25 mg/g。酸化后的枯草芽孢杆菌发酵液、凝结芽孢杆菌发酵液和丁酸梭菌发酵液分别在31.25、62.50、31.25 mg/g浓度下能完全抑制产气荚膜梭菌的生长。该酸性制剂储存2个月后,枯草芽孢杆菌和丁酸梭菌芽孢存活率分别为33.22%和0.10%。研究表明,枯草芽孢杆菌、凝结芽孢杆菌和丁酸梭菌对产气荚膜梭菌均具有一定的抑制作用,但酸化的发酵液(芽孢为主)的储存性均较差。
The research aimed to screen out probiotics that have inhibitory effect on Clostridium perfringens(Cp)and explore their inhibitory effect.The experiment carried out preliminary screening of probiotic strains by the inhibition zone method,determination of the minimum inhibitory concentration(MIC)of the fermentation broth and co-cultivation of bacteria to explore the antibacterial performance of the probiotics screened against Clostridium perfringens,determine the effect of lactic acid on MIC of probiotics and the dynamic change of the number of probiotics,and explore the influence of lactic acid on the antibacterial effect and storage durability of probiotics.The results showed that three strains of probiotics with inhibitory effect on Clostridium perfringens were screened out,namely Bacillus subtilis,Bacillus coagulans and Clostridium butyricum.The diameters of the inhibition zone of the fermentation broth were 16.67,14.54,and 15.72 mm,respectively.MIC was 250,250,125 mg/g,respectively.Bacillus subtilis and Clostridium perfringens were co-cultured for 12 h,and the growth of Clostridium perfringens declined rapidly.After 48 h of co-cultivation,live Clostridium perfringens could not be detected.The growth of Bacillus coagulans and Clostridium perfringens was co-cultured for 24 h,and its growth declined rapidly.After 72 h of cultivation,live Clostridium perfringens could not be detected.The addition of lactic acid can enhance the antibacterial effect of the fermentation broths of Bacillus subtilis,Bacillus coagulans and Clostridium butyricum,with MIC of 31.25,62.50 and 31.25 mg/g,respectively.The acidified Bacillus subtilis fermentation broth,Bacillus coagulans fermentation broth and Clostridium butyricum fermentation broth can completely inhibit the growth of Clostridium perfringens at the concentrations of 31.25,62.50 and 31.25 mg/g,respectively.After storing the acidic preparation for two months,the survival rates of Bacillus subtilis and Clostridium butyricum spores were 33.22%and 0.10%,respectively.The experiment indicates that Bacillus subtilis,Bacillus coagulans and Clostridium butyricum all have a certain inhibitory effect on Clostridium perfringens,but the acidified fermentation broth(mainly spores)has poor storage properties.
作者
罗涛
祁姣姣
彭玉莉
郭罕星
陈彤
胡学生
王晓桦
胡文锋
LUO Tao;QI Jiao-jiao;PENG Yu-li;GUO Han-xing;CHEN Tong;HU Xue-sheng;WANG Xiao-hua;HU Wen-feng
出处
《饲料研究》
CAS
北大核心
2021年第8期83-87,共5页
Feed Research
基金
云浮市2019年省科技专项资金(项目编号:2019A090202)。
关键词
坏死性肠炎
产气荚膜梭菌
益生菌
枯草芽孢杆菌
凝结芽孢杆菌
丁酸梭菌
抑菌
necrotizing enteritis
Clostridium perfringens
probiotics
Bacillus subtilis
Bacillus coagulans
Clostridium butyricum
bacteriostasis
作者简介
第一作者:罗涛,硕士,研究方向为食品加工与安全;通信作者:胡文锋,博士,副教授,硕士生导师。
