泡菜中乳酸菌的抑菌性能及生长特性探究  

The Research of Antibacterial Properties and Growth Characteristics of Lactic Acid Bacteria within Kimchi

作　　者：董岩岩[1] DONG Yan-yan(Medical School,Liaocheng Vocational and Technical College,Liaocheng 252000,China)

机构地区：[1]聊城职业技术学院医学系,山东聊城252000

出　　处：《南京晓庄学院学报》2024年第6期51-56,共6页Journal of Nanjing Xiaozhuang University

基　　金：山东省中医药科技项目(Z-2022041)。

摘　　要：从四川传统泡菜母水中分离出具有抑菌功能的乳酸菌分别为XZ5和XZ11,并对其进行鉴定和生长特性研究。利用形态、生理生化和16S rRNA测序等方法对菌种进行鉴定,并研究这两株菌的生长特性。结果表明,菌株XZ5对沙门氏菌和大肠杆菌的抑菌直径分别为11.3±0.3 mm和10.9±0.5 mm,而菌株XZ11的抑菌圈直径为9.3±0.7 mm和6.8±0.3 mm。菌株XZ5和XZ11通过革兰氏染色鉴定为阳性的杆菌,其测序结果分别为德氏乳杆菌(Lactobacillus delbrueckii)和短乳杆菌(Lactobacillus brevis)。菌株XZ5和XZ11都在8 h进入对数期,并且在生长繁殖时期产生大量酸性物质使菌液pH值降低,而较低的pH值有利于泡菜的保存。综上所述德氏乳杆菌XZ5具有发酵泡菜的益生潜能,可作为泡菜等发酵食品的微生物资源。Lactic acid bacteria with bacteriostatic functions,XZ5 and XZ11,respectively,were isolated from the traditional sauerkraut master water in Sichuan,and their identification and growth characteristics were researched.Morphological,physiological,biochemical and 16S rRNA sequencing methods were used to identify the strains and study the growth characteristics of these two strains.The results showed that the inhibition diameter of strain XZ5 against Salmonella and Escherichia coli was 11.3±0.3 mm and 10.9±0.5 mm while the inhibition circle diameter of strain XZ11 was 9.3±0.7 mm and 6.8±0.3 mm.Strains XZ5 and XZ11 were identified as positive bacilli by Gram staining,and the sequencing results of the two strains were Lactobacillus delbrueckii and Lactobacillus brevis respectively.Both strains XZ5 and XZ11 entered the logarithmic phase at 8 h and produced a large amount of acid during the growth and reproduction period to reduce the pH value of the bacterial solution,while the lower pH value is favorable for the preservation of pickles.In summary Lactobacillus texans XZ5 has the probiotic potential to ferment kimchi and can be used as a microbial resource for fermented foods such as sauerkraut.

关 键 词：泡菜 乳酸菌 生长特性 筛选鉴定 抑菌特性 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]