抗李斯特细菌植物乳杆菌的抑菌活性物质特性  

ANTIBACTERIAL SUBSTANCE PRODUCED BY ANTI-LISTERIAL LACTOBACILLUS PLANTARUM AND ITS CHARACTERISITICS

作　　者：刘伊[1] 戚薇[1] 巩培[1] 张和平[2] 

机构地区：[1]工业微生物教育部重点实验室,天津科技大学生物工程学院,天津300457 [2]内蒙古农业大学"乳品生物技术与工程"教育部重点实验室,内蒙古呼和浩特010018

出　　处：《食品研究与开发》2009年第11期72-74,共3页Food Research and Development

摘　　要：对植物乳酸杆菌(Lactobacillus plantarum)产生的抑菌物质进行研究。选用琼脂扩散法从5株植物乳酸杆菌中筛选出1株抑菌活性较高的植物乳酸杆菌菌株LP-1。对抑菌物质的理化性质分析结果表明:其抑菌活性对温度的变化不敏感,经过蛋白酶的处理后抑菌活性有所降低。在pH为4.0～5.0时,抑菌活性基本不变,当pH低于4.0或大于5.0时,抑菌活性均有降低。植物乳杆菌LP-1产生的抑菌物质对革兰氏阳性和阴性细菌都有抑制作用。The antibacerial substance from Lactobacillus plantarum were studied. Agar diffusion method was used to select high yielding Lactobacillus plantarum strain which products antibacterial substance. One high yielding Lactobacillus plantarum strain LP-1 was identified by ager diffudion method from five LactobaciUus plantarum strains. By analyzing the physical and chemical chatacteristics of antibacerial substances, the following conclusions could he made. The antibacerial characteristic of LP-1 was resistant to temperature and decreased to proteolytic enzymes. Lower activity could be detected at lower pH values （pH〈4.0） or higher pH values （pH〉5.0）. When pH reached 4.0-5.0, its inhibitory activity kept invariant. The antibaeerial substance produced by Lactobacillus plantarum showed its inhibiton against Gram-positive and negative bacterias.

关 键 词：琼脂扩散法 植物乳酸杆菌 抑菌活性物质 

分 类 号：R155.5[医药卫生—营养与食品卫生学]