L. rhamnosus 719产酸与抑菌作用的关系研究  

Study on Relationship Between the Organic Acid Produced by L. Rhamnosus 719 and Inhibitory Effects

作　　者：刘冬梅[1] 吴晖[1] 李理[1] 杨晓泉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《农产品加工（下）》2006年第10期111-114,共4页Farm Products Processing

基　　金：广东省科技攻关项目(2003C20408及2005B10401006)

摘　　要：HPLC分析表明,L.rhamnosus719在MRS中发酵时,醋酸含量先升后降,而乳酸在发酵过程中不断增加,发酵过程中,乳酸和醋酸的摩尔浓度比从6h的0.28增加到60h的2.63。L.rhamnosus719在MRS培养48h的上清液抑菌效果最好,抑菌圈直径达36mm,其中乳酸、醋酸含量分别为17.70g/L和4.32g/L。L.rhamnosus719产生较高浓度的乳酸和醋酸是其抑菌作用的主要原因。By means of HPLC, the concentration of acetic acid increased and then decreased, the concentration of lactic acid continued to increase during fermentation of L. rhamnosus 719 at MRS. During the whole fermentation, the molecular ratio between lactic acid and acetic acid increased from 0.28 at 6h to 2.63 at 60h. The culture supernatants after 48 b incubation were examined to have the best inhibitory effect, and the inhibitory diameter was 36 mm. The concentration of lactic acid and acetic acid in culture supernatants was 17.70 g/L, 4.32 g/L, respectively. The main inhibitory effect was caused by high level lactic acid and acetic acid produced by L. rhamnosus 719.

关 键 词：干酪乳杆菌鼠李糖亚种 有机酸 抑菌作用 HPLC 

分 类 号：TS202.3[轻工技术与工程—食品科学]