一株抗真菌乳酸菌的筛选及抑菌活性研究  

Screening and Antimicrobial Activity on A Strain of Anti-fungal Lactobacillus

作　　者：孙晓康 张艳艳 张晓元 张金华 刘飞 SUN Xiao-kang;ZHANG Yan-yan;ZHANG Xiao-yuan;ZHANG Jin-hua;LIU Fei(Shandong Academy of Pharmaceutical Sciences,Jinan 250101,China)

机构地区：[1]山东省药学科学院,山东济南250101

出　　处：《山东农业大学学报(自然科学版)》2025年第2期320-328,共9页Journal of Shandong Agricultural University:Natural Science Edition

基　　金：济南市“新高校20条”资助项目(202228040);山东省重点研发计划项目(2021ZDSYS07)。

摘　　要：乳酸菌在发酵过程产生多种抑菌活性物质,有效地抑制病原菌和腐败菌的生长,从而延长食品货架期,可作为天然生物防腐剂应用于传统食品的生物保鲜。本研究利用双层平板法从14株乳酸菌中筛选出一株抑制真菌性能较好的菌株ZS4,通过形态学观察和分子生物学鉴定,确定为鼠李糖乳酪杆菌(Lacticaseibacillus rhamnosus)。利用琼脂扩散法测定鼠李糖乳酪杆菌ZS4的抑菌谱,通过96孔板法分析鼠李糖乳酪杆菌ZS4抑菌物质的生物学特征。结果表明:鼠李糖乳酪杆菌ZS4所产抑菌物质具有广谱的抑菌活性,对真菌(酿酒酵母、黑曲霉和扩展青霉)、革兰氏阳性菌(枯草芽孢杆菌、金黄色葡萄球菌和藤黄微球菌)、革兰氏阴性菌(大肠杆菌)均呈现较好的抑制活性。鼠李糖乳酪杆菌ZS4所产抑菌物质受p H影响较大,在p H=2时抑菌活性最大,抑菌率为91.04%(P<0.05);在高温条件下具有较好的稳定性;对木瓜蛋白酶和蛋白酶K敏感,其抑菌率降低了10%~13%。综合表明,鼠李糖乳酪杆菌ZS4抑菌物质具有广谱的抑菌活性,较强的热稳定性和酸稳定性,推测其抑菌作用可能是有机酸和蛋白质类物质协同叠加的结果,为开发抑菌谱广的天然生物防腐剂提供理论基础。Lactobacillus produces a variety of antibacterial active substances during fermentation,effectively inhibiting the growth of pathogenic bacteria and spoilage bacteria,thus extending the shelf life of food.Therefore,it can be used as natural biological preservatives in the biological preservation of traditional foods.This study utilizes the double-layer plate method to screen a strain ZS4 with good antifungal activity out of 14 strains of Lactobacillus.Through morphological observation and molecular biological identification,the strain is identified as Lacticaseibacillus rhamnosus.The antimicrobial spectrum of Lacticaseibacillus rhamnosus ZS4 is determined by agar diffusion method.Biological characteristics of antibacterial substances from Lacticaseibacillus rhamnosus ZS4 are analyzed by 96-well plate method.The results show that the antibacterial substances produced by strain ZS4 have broad-spectrum antibacterial activity,and good inhibitory activity against fungi(Saccharomyces cerevisiae,Aspergillus niger and Penicillium expansum),Gram-positive bacteria(Bacillus subtilis,Staphylococcus aureus and Micrococcus luteus)and gram-negative bacteria(Escherichia coli).The antibacterial substances produced by Lacticaseibacillus rhamnosus ZS4 are greatly influenced by pH,and the antibacterial activity is the highest at pH=2,with an antibacterial rate of 91.04%(P<0.05).It possesses good stability at high temperature.It is sensitive to papain and protease K,and its bacteriostatic rate is reduced by 10%~13%.The comprehensive results show that the antibacterial substance of Lacticaseibacillus rhamnosus ZS4 have broad-spectrum antibacterial activity,strong thermal stability and acid stability.It is speculated that its antibacterial effect might be the result of synergistic superposition of organic acids and protein substances,which provides a theoretical basis for developing natural biological preservatives with wide antibacterial spectrum.

关 键 词：乳酸菌 鼠李糖乳酪杆菌 抑菌活性 天然生物防腐剂 

分 类 号：Q939.9[生物学—微生物学]