广谱、高效抑菌作用乳酸菌的选育  

The selection of wide spectrum, high-efficient antibacterial lactic acid bacteria

作　　者：赵玲艳[1] 邓放明[1] 杨细平[1] 杨抚林[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《中国食品添加剂》2005年第2期48-52,共5页China Food Additives

摘　　要：本文对从自然发酵辣椒中分离出的66株乳酸菌的抑菌特性进行了研究,结果发现66株乳酸菌中仅有28株对指示菌表现出抑菌活性,从这28株中选育出了三株具有广谱、高效抑菌作用乳酸菌,对这三株乳酸菌的抑菌成分进行了研究,最后发现起抑菌作用的物质是细菌素。In this study, the antibacterial characterization of sixty-six strains of lactic acid bacteria which isolated from natural fermented peppers was studied. The result showed that only 28 strains of them were exhibi ted inhibitory activity against indicators organism. At last, 3 strains which ha ve higher inhibitory activity and wide spectrum were chosen for further studied. The experiment proved that the antibacterial extractions of the 3 strains was L actobacillin.

关 键 词：乳酸菌 抑菌特性 乳酸菌素 抑菌谱 

分 类 号：TS201.3[轻工技术与工程—食品科学]