泡菜中乳酸菌的分离及其发酵液抑菌活性研究

目的]从泡菜中分离筛选优势乳酸菌并对其产抑菌物质进行研究,为生产纯菌乳酸菌发酵剂、改进传统乳酸发酵食品生产提供参考。方法]利用乳酸菌分离培养基从泡菜中分离产酸菌,并通过产酸试验、形态学及生化特性判断是否为乳酸菌属;取发酵上清液进行抑菌活性研究。结果]从泡菜中分离获得11株产酸菌,产酸试验表明J-4、J-5、J-9、J-11为优势产酸菌;通过形态学及生化特性,初步鉴定4株产酸菌均为乳酸杆菌属;发酵上清液抑菌试验表明,4株菌均具有较强的抑菌活性,其中,J-4还具有广谱抑菌活性。结论]研究对于纯种发酵及乳酸菌抑菌素的开发应用具有一定的启发和借鉴价值。

Study on the Isolation of the Lactic Acid Bacteria from Pickled Vegetable and Its Antibiotic Activity

Objective] The reference for the production of the ferment of pure lactic acid bacteria and the improvement of traditional lactic acid fermentation was provided through the research on the isolation of the lactic acid bacteria from pickled vegetable and the formation of its antibiotic material.Method] The bacterium for acid formation was isolated from the pickled vegetable by means of the medium of lactic acid isolation and the product was identified based on the experiment in acid formation and morphologic/biochemical character.The antibiotic activity of the supernatant was tested.Result] 11 bacterium strains were isolated from pickled vegetable and the experiment in the acid-producing of the strain indicated that the strain: J-4,J-5,J-9 and J-11,was better strain.The preliminary identification of morphologic/biochemical character indicated that 4 bacterium strains belonged to lactic acid bacteria spp.The experiment in antibiotic activity of the supernatant indicated that the four bacterium strains was with stronger antibiotic activity,among which,the strain: J-4,had broad-spectrum antibiotic activity.Conclusion] The research could provide the inspiration and reference value of development and application of the fermentation and antibacterial factor of lactic acid bacteria.