乳酸菌代谢产物对大肠杆菌和金黄色葡萄球菌抑制作用的研究

摘要

Lactobacillus was screened from Yantang yogurt. Inhibitory effects of Lactobacillus metabolites were determined after heating, enzymatic and pH treatment. The results showed that pH value of Lactobacillus fermentation was 3. 9; Lactobacillus metabolites exhibited good thermal stability, anti-protease activity and anti-catalyase activity; pH treatment has obvious influence on inhibitory ability of Lactobacillus metabolites: the lower pH value, the stronger inhibitory ability was.%从燕糖酸奶中分离出乳酸菌,研究热、酶、pH值处理等对乳酸菌代谢产物抑制大肠杆菌和金黄色葡萄球菌效果的影响.结果表明:乳酸菌发酵液的最终pH值为3.9;乳酸菌代谢产物具有良好的热稳定性以及较好的抗蛋白酶活性和抗过氧化氢酶活性;pH值处理对乳酸菌代谢产物的抑菌能力具有明显影响,pH值越低乳酸菌代谢产物的抑菌能力越强.