乳酸菌抗真菌活性及其抑制真菌毒素的效果  

Antifungal activity and antimycotoxins from lactic acid bacteria

作　　者：张柏林[1] 张若鸿[2] 吴风亮[2] 陈为涛[2] 

机构地区：[1]北京林业大学食品系,北京100083 [2]河北农业大学食品科技学院,071001

出　　处：《中国乳品工业》2005年第6期31-37,共7页China Dairy Industry

基　　金：北京林业大学教育振兴计划资助(661340)

摘　　要：讨论了乳酸菌抗真菌的活性及其清除真菌毒素的3种可能机制,即①乳酸菌通过对霉菌生长的直接抑制,从而抑制真菌毒素的形成;②通过产生代谢产物抑制真菌菌株或降解真菌毒素到无毒或毒性较低的化合物,以此降低真菌毒素的危害;③借助乳酸菌细胞壁与真菌毒素(黄曲霉毒素B1和玉米赤霉烯酮)的物理结合来清除介质中的毒素危害。乳酸菌的抗真菌活性和清除霉菌毒素的能力显然受到菌株、细胞浓度、细胞处理方式和环境条件的影响。新型发酵乳菌株筛选过程中应该考虑乳酸菌菌株的抗真菌活性及其清除真菌毒素的能力。Survey of available literatures proved that lactic acid bacteria did show inhibition against the growth and resultant mycotoxin production of molds. The first possibility that lactic acid bacteria inhibit mycotoxin production might result from their direct antifungal activity towards mold's growth and subsequently toxin production. The second way to remove mycotoxins from media by lactic acid bacteria depended on their metabolites that degraded mold's toxin to less toxic or nontoxic forms. Thirdly, the surface binding of lactic acid bacteria cells to aflatoxin B1 or zearalenone was proved as one mechanism of mycotoxin removal from environments. The ability of lactic acid bacteria cells to bind aflatoxin B1 or zearalenone was strain-specific, and depended upon bacterial concentration, treatment (i.e. heat or acid) and environmental conditions selected.

关 键 词：乳酸菌 抗真菌活性 真菌毒素 黄曲霉毒素B1 玉米赤霉烯酮 

分 类 号：Q935[生物学—微生物学]