棒状乳杆菌SZD菌株发酵液抑菌活性的初步研究  

Liquid Antibacterial Activity Preliminary Study of Lactobacillus Rod SZD Fermentation

作　　者：姚纲 张健鹏[2] 胡红焱[2] 梁慧[2] 

机构地区：[1]陕西省凤翔县医院内五科,陕西凤翔721400 [2]北京武警总医院,北京100039

出　　处：《国外医药（抗生素分册）》2014年第5期221-222,238,共3页World Notes on Antibiotics

摘　　要：目的 观察棒状乳杆菌SZD菌株发酵液对常见致病菌的抑菌活性.方法 用牛津杯法对棒状乳杆菌SZD菌株发酵液的抑菌活性进行观察.结果 所有SZD菌株的发酵液在pH值为3.0时对4种指示菌（金黄色葡萄球菌、大肠埃希氏菌、铜绿假单胞菌及腐生葡萄球菌）均有抑菌活性,但其抑菌活性随着pH值的增高而逐渐减弱,当pH值增至5.0时抑菌活性完全消失.SZD菌株发酵液对4种指示菌的抑菌圈较相同pH值的MRS液体培养基上清液的抑菌圈稍大.结论 SZD菌株发酵液在pH值为3.0～4.5时对4种指示菌均有抑菌活性,其抑菌活性主要依赖于发酵产生的乳酸.Objective To observe the antibacterial activity of lactobacillus rod SZD on common pathogens. Methods The antibacterial activity of lactobacillus rod SZD was observed by Oxford cup method. Results When pH at 3.0, all SZD strain broth for 4 kinds of indicator bacteria （Staphylococcus aureus, Escherichia coli, Pseudornonas aeruginosa and Staphylococcus saprophyticus） had antibacterial activity, which could gradually weakened as the pH value increase, when pH at 5.0, the antibacterial activity was disappeared completed. At the same pH value, compared with MRS broth, SZD fermentation broth for 4 kinds of indicator bacteria inhibition zone were larger. Conclusion When pH at 3.0-4.5, SZD fermentation for 4 kinds of indicator bacteria had antibacterial activity, the antibacterial activity was mainly depended on lactic acid produced by fermentation.

关 键 词：棒状乳杆菌 发酵液 抑菌活性 

分 类 号：R978.1[医药卫生—药品]