抗真菌乳酸菌的筛选鉴定及发酵特性  

Screening of antifungal Lactic acid bacteria and the study of fermentation properties

作　　者：李红娟[1] 刘鹭[1] 张书文[1] 孙卓[1,2] 孔凡丕[1] 吕加平[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]青岛农业大学食品科学学院,山东青岛266109

出　　处：《中国乳品工业》2011年第3期4-6,13,共4页China Dairy Industry

基　　金：国家"十一五"奶业科技支撑计划项目(2006BAD04A07)

摘　　要：利用琼脂扩散法,对60株从传统乳酸菌发酵食品分离出来的乳酸菌进行抗真菌特性的筛选,得到一株抑菌性能较好的乳酸菌菌株AST18,经16s rDNA鉴定为干酪乳杆菌Lactobacillus casei,并进一步对AST18发酵特性进行研究,研究表明AST18最适生长温度为37℃,培养基最适初始pH值为6.5,培养48 h以后抑菌物质生成量达到稳定。A total of 60 Lactic acid bacteria（LAB） strains isolated from Chinese traditional fermented foods were screened for antifungal activity.The antifungal properties of AST18 which showed the highest antifungal activities among all the 60 strains were investigated.The AST18 was identified as Lactobacillus casei with the 16s rDNA.The fermentation properties of Lactobacillus casei AST18 were investigated.The optimum production of antifungal compound was at 37 °C for 48 h and at the initial pH of 6.5.

关 键 词：抗真菌 乳酸菌 干酪乳杆菌 16SrDNA 

分 类 号：Q939.111[生物学—微生物学]