泡菜中植物乳杆菌的鉴定及其发酵液抑菌活性研究

摘要

从山东烟台家庭自制泡菜中分离得到1株产抑菌物质的乳酸菌菌株.综合菌株的形态学特征、生理生化特征和16S rDNA序列分析,鉴定该菌为植物乳杆菌并命名为Lactobacillus plantarum QYL-1.该菌株发酵上清液对短小芽孢杆菌(CMCC 63202)、金黄色葡萄球菌(ATCC 25923)、藤黄微球菌(CMCC 28001)、大肠杆菌(ATCC 25922)等有较好的抑菌作用,其中对大肠杆菌(ATCC 25922)的抑菌性最强,表现出广谱抑菌活性.研究对于纯种发酵及乳酸菌的抑菌活性,具有一定的启发和借鉴价值.%The bacteriocin-producing strain is isolated from Yantai home-made pickled vegetable.Through the morphological observation,physiological and biochemical characteristics and sequencing of 16S rDNA, the strain is identified to be a gram-positive Lactobacillus plantarum QYL-1.The results of antimicrobial test show that the supernatant could effectively inhibit the growth of Bacillus pumilus(CMCC 63202), Staphylococcus aureus(ATCC 25923), Micrococcus luteus(CMCC 28001)and Escherichia coli(ATCC 25922), which indicates that it has broad-spectrum antibiotic activity.Therefore, the result could provide the reference value for development and application of the fermentation and antimicrobial activity of lactic acid bacteria.