CAJ | 학술논문

乳酸菌在发酵食品中可以降低食品的pH 值并产生天然抑菌代谢物，发掘天然抗菌物质已成为当下的研究热点。试验通过对52株从四川泡菜中分离得到的乳酸菌进行抑菌活性筛选，得到10株具有良好抑菌活性的乳酸菌菌株；采用牛津杯法对这10株乳酸菌的抗菌能力与代谢产物酸度之间的关系进行了研究，并比较了其代谢产物分别对细菌和产璞酵母的抑菌能力大小；对乳酸菌的抗菌机理进行了初步探讨。结果显示：对于同一种指示菌，乳酸菌的代谢产物总酸度越高，其抑菌能力越强；将代谢产物总酸中和至p H 7．0后，仅1株乳酸菌L7仍具有抗菌特性，其抗菌能力明显下降；同种乳酸菌对细菌的抗菌作用较强，对酵母菌几乎无抑制作用。经鉴定L7为植物乳杆菌，其代谢物对细菌和产璞酵母均有良好的抑制作用，在泡菜发酵中起重要作用。
유산균재발효식품중가이강저식품적pH 치병산생천연억균대사물，발굴천연항균물질이성위당하적연구열점。시험통과대52주종사천포채중분리득도적유산균진행억균활성사선，득도10주구유량호억균활성적유산균균주；채용우진배법대저10주유산균적항균능력여대사산물산도지간적관계진행료연구，병비교료기대사산물분별대세균화산박효모적억균능력대소；대유산균적항균궤리진행료초보탐토。결과현시：대우동일충지시균，유산균적대사산물총산도월고，기억균능력월강；장대사산물총산중화지p H 7．0후，부1주유산균L7잉구유항균특성，기항균능력명현하강；동충유산균대세균적항균작용교강，대효모균궤호무억제작용。경감정L7위식물유간균，기대사물대세균화산박효모균유량호적억제작용，재포채발효중기중요작용。
The lactic acid bacteria applied in food has a long history,they can reduce pH value and pro-duce antibacterial material.10 strains of lactic acid bacteria with well antibacterial activity are screened out from 52 strains of lactic acid bacteria in pickled vegetable in Sichuan.Then the antibacte-rial properties of 10 strains of lactic acid bacteria and the relationship between the antibacterial activity of lactic acid bacteria and their metabolites are studied,and the antibacterial ability of lactic acid bacte-ria metabolites of bacteria and yeast are compared by agar-well diffusion method.At last,the antibac-terial mechanism of lactic acid bacteria is studied.The result shows that,for the same indicator bacte-ria,the stronger the antibacterial activity of lactic acid bacteria,the higher the total acidity.After the metabolites are naturalized to pH 7 .0 ,only L7 has antibacterial properties ,but the antibacterial ability is not obvious.The antibacterial activity of the same lactic acid bacteria to bacteria is obviously better than to yeast,and almost has no inhibition to yeast.L7 is identified as lactobacillus plantarum, its metabolites play an important role in inhibiting bacteria and yeast in pickles.