发酵柚子皮戊糖片球菌的分离及生物学特性分析  

Isolation and biological characteristics of Pediococcus pentosaceus strains from fermented pomelo peel

作　　者：黄福青 冯利霞[1] 张志鸿[1] 徐锋[1] 魏华[1] 裘梁[2] 陶雪莹[1] HUANG Fuqing;FENG Lixia;ZHANG Zhihong;XU Feng;WEI Hua;QIU Liang;TAO Xueying(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,J iangxi 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西中医药大学,江西南昌330004

出　　处：《中国微生态学杂志》2018年第9期993-998,共6页Chinese Journal of Microecology

基　　金：国家自然科学基金面上项目(31570075)

摘　　要：目的从发酵柚子皮中分离具有优良性能的戊糖片球菌。方法对5株戊糖片球菌分离株(WPPE01、WPPE02、WPPE03、WPPE04和WPPE05)以及标准株CGMCC 1.2695的生物学特性和安全性进行系统分析。结果 WPPE02和WPPE04的耐酸性优于其他菌株,WPPE01和WPPE05的耐胆盐能力优于其他菌株,WPPE01和WPPE03同时具有较强的自聚及粘附能力,WPPE02具有最强的盐耐受能力,WPPE03的耐热性能最强。与其他受试细菌相比,5株戊糖片球菌对单增李斯特菌具有最强的抑制效果,WPPE01和WPPE03对大肠埃希菌的抑制效果显著优于标准株。分离株主要通过置换的方式抑制大肠埃希菌O157:H7对Caco-2细胞的粘附且WPPE02和WPPE03的抑制效果最强。全部戊糖片球菌均对部分抗生素敏感且不具有溶血性。结论 5株从发酵柚子皮中分离的戊糖片球菌具有作为益生菌应用的潜能。Objective To isolate high quality Pediococcus pentosaceus（P.pentosaceus）from fermented pomelo peel.Methods Five isolates of P.pentosaceus（WPPE01,WPPE02,WPPE03,WPPE04 and WPPE05）from fermented pomelo peel and a type strain of P.pentosaceus CGMCC 1.2695 were systematically evaluated for the biological characteristics and safety.Results The acid tolerance of WPPE02 and WPPE04 were superior to the other strains.The bile salt tolerance of WPPE01 and WPPE05 were also superior to the others.WPPE01 and WPPE03 showed strong capacity of both auto-aggregation and adhesion.WPPE02 and WPPE03 presented the best salt tolerance and heat tolerance,respectively.Antibacterial test showed that Listeria monocytogenes CMCC 54007 was most sensitive to the five isolates,the inhibition effect of WPPE01 and WPPE03 on E.coli was significantly better than that of type strain.Displacement was the main method for the isolates to inhibit the adhesion of E.coli O157：H7.All the six strains were sensitive to some antibiotics and did not shown hemolytic activity.Conclusion The five P.pentosaceusisolates from fermented pomelo peel have the potential to be used as probiotics.

关 键 词：戊糖片球菌 发酵柚子皮 抑菌 耐热 

分 类 号：Q93-337[生物学—微生物学]