饲用干酪乳杆菌的生物学特性研究  

Study on the biological characteristic of feeding Lactobacillus casei

作　　者：窦茂鑫[1] 赵迪[1] 侯永清[1] 吴涛[1] 

机构地区：[1]动物营养与饲料科学湖北省重点实验室,武汉市常青花园中环西路430023

出　　处：《中国饲料》2013年第10期24-26,共3页China Feed

基　　金：国家科技支撑计划(2011BAD26B02);国家973计划课题(2012CB126305);湖北省科技计划项目(2010BB023)

摘　　要：针对一株干酪乳杆菌生长特性、泌酸能力、耐酸性、胆盐耐受性和抑菌能力进行研究,旨在为微生态饲料添加剂的研发提供理论依据。结果表明:干酪乳杆菌在24 h时菌体质量浓度达到最高值,在28 h时产酸量最高,pH在3.80左右维持稳定;干酪乳杆菌分别经pH 2.0和1.0%胆盐处理3 h后存活率分别为81.29%、150.81%;该菌株对大肠杆菌、沙门氏菌、金黄色葡萄球菌均具有较好的抑菌性能,抑菌圈直径分别为17.47、18.53、16.36 mm。The stduy was conducted to research a Lactobacillus casei on the growth characteristics,secrete acid ability,acidic,bile salts resistant and bacteriostasis ability,to provide theory basis for microecology feed additives research and development.The results show that：Lactobacillus casei reached the highest quality concentration at 24 h and the highest amount of acid at 28 h,and pH in the 3.0 or so tend to be stable at last;the survival rate of Lactobacillus casei processed by pH 2.0 surroundings and 1.0% bile salts 3 h reached 81.29%, 150.81% ;Lactobacillus casei had good antibacterial properties to E.coli, Salmonella, Staphylococcus aure us, and antibacterial circle diameter were 17.47,18.53,16.36 mm, respectively.

关 键 词：干酪乳杆菌 生物学特性 耐受性 

分 类 号：S816.7[农业科学—饲料科学]