摘要
目的提高乳酸菌抗菌性能,拓宽其抗菌谱。方法对可共生的7株益生菌的体外生长性能、产酸性、抗氧化性能以及抑菌性能进行了比较,筛选出综合性能较好的菌株,并进行复配探究最佳复合比例。结果筛选出鼠李糖乳杆菌HN001、干酪乳杆菌C11、R5和植物乳杆菌R2综合性能较好。通过抑菌谱测定,筛选出对细菌抑制作用最强的鼠李糖乳杆菌HN001和对霉菌抑制作用最高的植物乳杆菌R2。对两株菌以不同比例进行复合,得到最佳抑菌比例HN001:R2为5:1。结论鼠李糖乳杆菌HN001和植物乳杆菌R2的组合较单一菌株具有更强的抑菌性能和更广的抑菌谱,具有协同抗菌作用,在防治食源性致病菌方面具有一定的应用潜力。
Objective To improve the antibacterial performance of lactic acid bacteria and broaden its antibacterial spectrum.Methods The in vitro growth performance,acid production,antioxidant performance and antibacterial performance of 7 symbiotic probiotic strains were compared.The strains with better comprehensive performance were screened out,and the optimum composite ratio was investigated by compounding.Results Lactobacillus rhamnosus HN001,Lactobacillus casei C11,R5 and Lactobacillus plantarum R2 were screened out with good comprehensive performance.Through antibacterial spectrum measurement,Lactobacillus rhamnosus HN001,which had the strongest inhibitory effect on bacteria,and Lactobacillus plantarum R2,which had the highest inhibitory effect on mold,were screened out.The two strains of bacteria were compounded at different ratios,and the optimal antibacterial ratio HN001:R2 was 5:1.Conclusion The combination of Lactobacillus rhamnosus HN001 and Lactobacillus plantarum R2 has stronger antibacterial properties and a wider antibacterial spectrum compared to a single strain,and shows a coordinate antibacterial effect.It has certain application potential in the prevention and treatment of foodborne pathogens.
作者
路婧珠
卢玥
常超
宫智勇
邹爱军
伍金娥
LU Jing-Zhu;LU Yue;CHANG Chao;GONG Zhi-Yong;ZOU Ai-Jun;WU Jin-E(College of Food Science and Engineering,Wuhan Polytechinc University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;Wuhan Huikang Leeds Food Co.,Ltd.,Wuhan 432200,China)
出处
《食品安全质量检测学报》
CAS
2024年第8期246-253,共8页
Journal of Food Safety and Quality
基金
武汉慧康利兹食品有限公司委托项目(whpu-2022-kj-304)。
关键词
乳酸菌
抑菌活性
抗氧化活性
协同效应
lactic acid bacteria
antibacterial activity
antioxidant activity
synergistic effect
作者简介
通信作者:伍金娥,博士,教授,主要研究方向为食品质量与安全控制技术。E-mail:wujinec@163.com;路婧珠,硕士研究生,主要研究方向为食品质量与安全。E-mail:1468707684@qq.com。
