猪源乳酸菌的分离、鉴定及其生物学特性

【目的】将分离自猪肠道粘膜、食糜和粪便的乳酸菌,通过产乳酸能力、生长性能、耐酸和耐胆盐性能及抑菌能力评价,筛选适应养猪生产的潜在益生特性的菌株。【方法】共分离获得155株乳酸菌纯菌株,从中筛选出4株产酸能力较强的乳酸菌,结合生理生化试验及细菌16S rRNA测序鉴定其种属,评价候选乳酸菌的生长情况、耐酸、耐胆盐及抑菌特性。【结果】综合变色时间(8 h)、pH值(3.9)和乳酸含量(100 mmol/L),筛选出4株(L45、L47、L63和L79)候选菌株,经鉴定依次为罗伊氏乳杆菌、植物乳杆菌、约氏乳杆菌和粪肠球菌。该4株乳酸菌均可在体外快速生长;L47和L79能够耐受pH 2.5的酸性环境,L47能够耐受0.5%胆盐环境;各乳酸菌上清液与指示菌共培养,发现对E coli K88和沙门氏菌均产生了抑制作用,其中L47上清液对指示菌的抑制作用较强。【结论】L47具有较好的产酸性能与生长性能、可耐受猪胃酸和肠道胆盐环境,对E.coli K88和沙门氏菌具有较好的抑制作用,说明该乳酸菌具有潜在的益生特性。     

猪肠道乳杆菌的筛选及其生物学特性研究

目的从健康仔猪肠道中筛选到用于研制微生态制剂的优良乳杆菌株。方法本研究选用乳杆菌选择培养基LBS、MRS从健康仔猪肠道分离到67株乳杆菌,对其染色镜检、生化试验和耐酸、耐胆汁、耐高温、抑菌活性及动物安全性等生物学特性进行初步研究。结果从其中筛选到3株嗜酸乳杆菌,均能耐受pH3．0的酸度、0．8％～1．0％的牛胆盐和60℃的高温,其代谢产物对猪肠道致病性大肠埃希菌和猪沙门菌具有抑制作用,且对小白鼠无致病性。结论3株嗜酸乳杆菌符合益生菌的要求,可作为猪用益生素制剂的候选菌株。     

抑黄曲霉乳酸菌的筛选及菌种鉴定

目的筛选具有抑制黄曲霉(Aspergillus flavus)生长的乳酸菌。方法以各地泡菜、实验室自制泡菜、豆浆渣以及新鲜猪肠、鸡肠道内容物为材料,采用牛津杯法筛选所需菌株。对筛选出的菌株进行生理生化及16S rRNA基因序列同源性分析。结果分离得到756株乳酸菌,其中有6株菌株对黄曲霉的生长有明显的抑制作用。结论实验获得的6株产酸菌,3株为植物乳杆菌(Lactobacillus plantarum),2株为消化乳杆菌(L.alimentari-us),1株为亚利桑那乳杆菌(L.arizonenensis)。     

商品鸡盲肠内容物乳酸菌的分离与鉴定

实验以健康商品鸡盲肠为菌源,对附着其上的乳酸菌进行分离与鉴定,就所获得的菌株的耐酸耐胆汁、黏附特性、抑菌性进行初步研究。实验结果表明,从商品鸡盲肠中分离出6株乳酸菌,根据耐酸耐胆汁试验,病原菌生长抑制试验以及肠道黏膜粘附试验,筛选出2株优势菌株CX001和CX005,经乳杆菌属的生化鉴定,初步确定为短乳杆菌。     

抑制猪霍乱沙门氏菌的乳酸菌的分离、鉴定及潜在抑菌物质分析

猪霍乱沙门氏菌(Salmonella choleraesuis)是一种常见的食源性致病菌。为了预防和治疗该菌引起的疾病,饲养者在饲料中大量添加抗生素,致使猪肉存在严重的食品安全问题。从健康成年无量山乌骨鸡肠道内容物中筛选出具有抑菌作用的乳酸菌,测定其对猪霍乱沙门氏菌的抑菌效果,分析乳酸菌抑制猪霍乱沙门氏菌的有效成分,并对筛选的乳酸菌种进行了分子生物学鉴定。采用双层平板法对具有抑制猪霍乱沙门氏菌的乳酸菌进行筛选,采用牛津杯法对抑菌效果进行测定,并采用酶蛋白敏感性测定、热处理、有机酸处理等方法分析抑菌活性物质有效成分,采用16S rDNA分子标记对乳酸菌进行鉴定,并构建系统发育树。结果显示,从健康鸡肠道中筛选出18株乳酸菌,其中2株对猪霍乱沙门氏菌(Salmonella choleraesuis)、大肠埃希菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)、肠炎沙门氏菌(Salmonella enteritidis)、肠炎沙门氏菌亚种(Salmonella enteritidis subspecies)、志贺氏菌(Shigella)、无乳链球菌(Streptococcus agatactiae)具有良好的抑菌效果;不同蛋白酶、pH处理对乳酸菌无细胞培养液抑菌效果均有不同程度的影响,但是经80℃处理的乳酸菌无细胞培养液,其抑菌效果未明显改变。经鉴定,2株乳酸菌分别为植物乳杆菌(Lactobacillus plantarum)和短乳杆菌(Lactobacillus brevis)。从健康成年无量山乌骨鸡肠道内容物中分离得到的植物乳杆菌菌株L2和短乳杆菌菌株L4对猪霍乱沙门氏菌等致病菌具有明显地抑制作用,推测其抑菌有效成分可能为小肽类及有机酸,这对减少抗生素使用,提高猪肉食品的品质与安全性具有一定价值。     

笼养成年蛋鸡空肠中乳酸菌的分离与鉴定

目的 从笼养蛋鸡空肠内容物中分离乳酸菌.方法 采用MRS平板分离乳酸菌,经过革兰染色,菌落形态观察,糖发酵生化管鉴定乳酸菌种属.结果 分离出革兰阳性的菌株24株,经发酵生化鉴定为7个乳酸菌属,分别为瑞士乳杆菌、分支乳杆菌、植物乳杆菌、食淀粉乳杆菌、弯曲乳杆菌、微小乳杆菌和假肠膜明串珠菌.结论 本研究为微生态制剂菌的筛选提供来源.     

具有拮抗无乳链球菌能力乳杆菌的筛选及抑菌特性

目的从罗非鱼(Nile tilapia)肠道中筛选出具有抑菌作用的乳杆菌,测定其对无乳链球菌(Streptococcus agalactiae)的抑菌效果,分析乳杆菌抑制无乳链球菌的有效成分,并利用分子生物学手段对筛选的乳杆菌菌种进行鉴定。方法采用双层平板法对具有抑制无乳链球菌的乳杆菌进行筛选,牛津杯法对抑菌效果进行测定,酶蛋白敏感性测定、热处理、有机酸处理等方法分析抑菌活性物质有效成分,16S rDNA分子标记对乳杆菌进行鉴定。结果从罗非鱼肠道中筛选出14株乳杆菌,其中菌株RS2对无乳链球菌具有明显的抑菌效果;不同蛋白酶种类、pH处理对乳杆菌无细胞培养液均有不同的影响,经80℃处理的乳杆菌无细胞培养液,其抑菌效果未显著改变(t=0.169 2,P=0.873 8)。此外,此株乳杆菌对猪霍乱沙门菌(Salmonella choleraesuis)、大肠埃希菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)和志贺菌(Shigella sp.)等病原菌具有良好的抑制作用。经鉴定,该乳杆菌为植物乳杆菌(Lactobacillus plantarum)。结论从罗非鱼肠道中分离得到的植物乳杆菌菌株RS2对无乳链球菌等致病菌具有一定的抑制作用,推断其抑菌有效成分为细菌素类物质。此项研究对开发抗生素替代产品,提高食品的品质具有一定价值。     

一株解淀粉芽孢杆菌的分离鉴定及其抑菌条件研究

旨在从海洋环境中分离筛选抑制鲈鱼病原鳗弧菌的拮抗菌,进行菌种鉴定,并对其抑菌条件及药物敏感性进行研究。采用十字交叉划线法和平板点种法筛选鲈鱼病原鳗弧菌的拮抗菌,采用形态学、生理生化反应及16S r DNA基因序列的系统发育分析方法对分离拮抗菌进行鉴定,采用单因子变量法对拮抗菌WTD的最佳抑菌条件进行研究,采用平板药敏纸片法对其药物敏感性进行研究。结果显示,从海洋环境样品中分离出126株细菌,筛选出19株拮抗菌。其中菌株WTD的拮抗效果最强,细菌鉴定结果表明,该菌为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)。最佳抑菌条件研究表明,该菌在温度35℃、p H7、盐度为1%Na Cl的时候,拮抗效果最好。药敏实验结果表明,该菌对麦迪霉素等29种抗生素敏感,而对多粘菌素具有抗性。拮抗菌解淀粉芽孢杆菌WTD对鲈鱼病原菌鳗弧菌有较强的抑制作用,具有潜在的应用价值。     

副干酪乳杆菌HD1.7产生抗菌物质的初步研究

对从乳酸菌酸菜发酵液中分离到的能产生抑菌物质的菌株进行了鉴定,并对该菌的发酵产物进行了提取和性质研究。经形态学、生理生化与16SrDNA序列分析鉴定该菌株为副干酪乳杆菌(Lactobacillus paracasei)。抑菌谱试验表明:除酵母菌外,该抑菌物质对革兰氏阳性、阴性菌和多种致病菌均有较强的抑制作用。经有机溶剂萃取法获得了抑菌物质的粗提物,胰蛋白酶水解证明抑菌物质具有蛋白质性质,尿素-SDS-PAGE不连续凝胶电泳法测得抑菌物质的分子量为14000左右。     

植物乳杆菌CMCC-P0002代谢产物中抑菌物质的研究

目的通过对一株植物乳杆菌代谢产物的抑菌作用以及该产物的某些物理特性的研究,为进一步发现可替代现有抗生素的抗菌物质奠定基础。方法首先利用低温离心和超滤法对植物乳杆菌培养后的上清液进行初步提取,用打孔法行抑菌试验,明确其对铜绿假单胞菌、大肠埃希菌、肺炎克雷伯菌和金黄色葡萄球菌等临床分离菌株的抑菌活性;并进一步经加热、调整pH及过氧化氢酶等处理上清液后,再验证其活性变化。结果植物乳杆菌的培养上清液对铜绿假单胞菌等多株临床分离菌株均具有一定的抑菌活性,且以pH在6以内时该物质抑菌活性较好,过氧化氢酶处理后或加热至100℃、30min,上清液的抑菌活性依然存在。结论在植物乳杆菌的培养上清液中存在着具有抑菌活性的物质,对从临床标本所分离的部分革兰阴性菌及革兰阳性菌有抑菌作用,该物质对热耐受,其活性受pH变化的影响。     

青海湖裸鲤肠道乳酸菌多样性与抑菌活性

【目的】通过生理生化特性,结合16S r RNA基因序列分析研究青海湖裸鲤肠道乳酸菌分离株的多样性,并对这些代表株的抑菌活性进行初步探讨,以期筛选具有高效抑菌活性的鱼源益生菌。【方法】对分离的47株乳酸菌代表株进行p H、温度生长范围、耐盐性等生理生化特征检测,结合16S r RNA基因序列对已分离到的乳酸菌进行基因分型和菌种鉴定,采用牛津杯双层平板法检测乳酸菌代表株的抑菌活性。【结果】鉴定结果显示:23株为Lactobacillus fuchuensis(48.94%),12株为Lactobacillus curvatus(25.53%),3株为Leuconostoc fallax(6.38%),2株为Lactobacillus sakei(4.26%),2株为Weissella ceti(4.26%);2株为Lactococcus cremoris(4.26%),1株为Leuconostoc lactis(2.13%),1株为Weissella minor(2.13%),1株为Enterococcus devriesei(2.13%)。qz1217、qz1196、qz1220所在的A、B、C三组乳酸菌在5-50°C的温度范围内生长良好,qz1196、qz1220所在的B、C组在pH 3.0-10.0的范围内生长良好,几乎所有乳酸菌都具有耐6.5%盐浓度特性。13株乳酸菌菌株对6种病原菌都具有抑制作用。通过排除酸、过氧化氢实验,发现上清液仍然具有抑菌活性。对qz1251发酵液进行蛋白酶处理,抑菌活性消失,确定其抑菌物质属于蛋白类物质,是一种细菌素。【结论】青海湖裸鲤肠道附着乳酸菌的多样性为益生性乳酸菌的筛选提供优质资源及数据参考。     

Antifungal activity of phenyllactic acid against molds isolated from bakery products

Phenyllactic acid (PLA) has recently been found in cultures of Lactobacillus plantarum that show antifungal activity in sourdough breads. The fungicidal activity of PLA and growth inhibition by PLA were evaluated by using a microdilution test and 23 fungal strains belonging to 14 species of Aspergillus, Penicillium, and Fusarium that were isolated from bakery products, flours, or cereals. Less than 7.5 mg of PLA ml(-1) was required to obtain 90% growth inhibition for all strains, while fungicidal activity against 19 strains was shown by PLA at levels of < or = 10 mg ml(-1). Levels of growth inhibition of 50 to 92.4% were observed for all fungal strains after incubation for 3 days in the presence of 7.5 mg of PLA ml(-1) in buffered medium at pH 4, which is a condition more similar to those in real food systems. Under these experimental conditions PLA caused an unpredictable delaying effect that was more than 2 days long for 12 strains, including some mycotoxigenic strains of Penicillium verrucosum and Penicillium citrinum and a strain of Penicillium roqueforti (the most widespread contaminant of bakery products); a growth delay of about 2 days was observed for seven other strains. The effect of pH on the inhibitory activity of PLA and the combined effects of the major organic acids produced by lactic acid bacteria isolated from sourdough bread (PLA, lactic acid, and acetic acid) were also investigated. The ability of PLA to act as a fungicide and delay the growth of a variety of fungal contaminants provides new perspectives for possibly using this natural antimicrobial compound to control fungal contaminants and extend the shelf lives of foods and/or feedstuffs.     

A survey of lactic acid bacteria in Italian silage

G razia , L. & S uzzi , G. 1984. A survey of lactic acid bacteria in Italian silage. Journal of Applied Bacteriology 56 , 373–379.
Lactic acid bacteria, isolated from Italian ensiled products, were represented by strains of the genera Lactobacillus and Leuconostoc . The predominant strains were heterofermentative lactobacilli, with Lactobacillus buchneri being the most frequent. Among homofermentative lactic acid bacteria, strains of Lact. plantarum and Lact. casei were recovered. Almost all strains utilized malic acid and showed good acid-tolerance, but only some of them were able to metabolize malic acid at extremely low pH; these were five homofermentative lactobacilli (4 Lact. plantarum and 1 Lacr. casei var. casei ) and two heterofermentative lactobacilli ( Lact. cellobiosus and Lactobacillus sp.).     

新疆发酵乳品中乳酸菌的分离鉴定及其耐药性

目的对新疆传统发酵乳品中乳酸菌进行分离鉴定并检测其耐药性。方法利用传统形态学鉴定法和生化鉴定等方法对新疆发酵乳中乳酸菌进行鉴定,采用纸片扩散法对分离鉴定的菌进行耐药性分析。结果从新疆发酵乳品中共分离出8株乳酸菌,经鉴定分别为瑞士乳杆菌(Lactobacillus helveticus)、植物乳杆菌(Lactobacillus plantarum)、马乳酒样乳杆菌(Lactobacillus kefianofaciens)、乳酸乳球菌(Lactococcus lactis)、副干酪乳杆菌(Lactobacillus paracasei)、副干酪乳杆菌类坚韧亚种(Lactobacillus paracasei subsp.tolerans)、哈尔滨乳杆菌(Lactobacillus harbinensis)、希氏乳杆菌(Lactobacillus hilgardii),并且发现8株乳酸菌对万古霉素、庆大霉素、阿莫西林、多西环素、环丙沙星、阿奇霉素、头孢他啶、头孢孟多具有一定敏感性。结论新疆发酵乳品中以乳杆菌居多,对常见抗生素具有一定的敏感性。     

Application of antimicrobial-producing lactic acid bacteria to control pathogens in ready-to-use vegetables

Five psychrotrophic strains of lactic acid bacteria (Lactobacillus casei, Lact. plantarum and Pediococcus spp.) were isolated from 22 samples of commercial salads. These strains were shown to inhibit Aeromonas hydrophila, Listeria monocytogenes, Salmonella typhimurium and Staphylococcus aureus on MRS agar, in salads and in juice prepared from vegetable salads. Lactobacillus casei IMPCLC34 was most effective in reducing total mesophilic bacteria and the coliform group; Aer. hydrophila, Salm. typhimurium and Staph. aureus disappeared after 6 d of storage, while the counts for L. monocytogenes remained constant. The potential application of antimicrobial-producing lactic acid bacteria as biopreservatives of ready-to-use vegetables is suggested.     

Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products

Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. These lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. The population of lactic acid bacteria (LAB) ranged from 10(7) to 10(8) cfu/g in these Himalayan milk products. A total of 128 isolates of LAB were isolated from 58 samples of ethnic fermented milk products collected from different places of India, Nepal and Bhutan. Based on phenotypic characterization including API sugar test, the dominant lactic acid bacteria were identified as Lactobacillus bifermentans, Lactobacillus paracasei subsp. pseudoplantarum, Lactobacillus kefir, Lactobacillus hilgardii, Lactobacillus alimentarius, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Enterococcus faecium. LAB produced a wide spectrum of enzymes and showed high galactosidase, leucine-arylamidase and phosphatase activities. They showed antagonistic properties against selected Gram-negative bacteria. None of the strains produced bacteriocin and biogenic amines under the test conditions used. Most strains of LAB coagulated skim milk with a moderate drop in pH. Some strains of LAB showed a high degree of hydrophobicity, suggesting these strains may have useful adhesive potential. This paper is the first report on functional lactic acid bacterial composition in some lesser-known ethnic fermented milk products of the Himalayas.     

Growth of Some Lactic Acid Bacteria in Milk Containing Sulfadiazine

A method for testing the effect of sulfonamides on lactic acid bacteria was developed. Sulfadiazine was used as the inhibitory substance. In the study 3 lactic acid bacteria, Lactobacillus lactis, Lactobacillus helveticus and Streptococcus thermophilus, were used. Lactic acid production, pH and plate count were used as parameters when monitoring the effect of Sulfadiazine on the test organisms under anaerobic conditions in milk medium. A depressing effects due to Sulfadiazine on each of the test microbes could be demonstrated by all of the parameters used. Measurement of the inhibition in lactic acid production using Streptococcus thermophilus as test organism should be used when rapid determination of Sulfadiazine residues in milk is preferred.     

Probiotic properties of vaginal lactic acid bacteria to prevent metritis in cattle

AIMS: The isolation of bovine vaginal lactic acid bacteria (LAB) and the screening of their beneficial properties to select those that could be used as probiotics in the prevention of bovine metritis were performed. METHODS AND RESULTS: Out of 76 Lactobacillus sp. and seven Streptococcus sp. strains, a small number showed high- and medium hydrophobicity when the microbial adhesion to hydrocarbons method (MATH) was applied. In the agar plate diffusion test, a large number of strains inhibited vaginal bovine Escherichia coli 99/14 and human E. coli. This inhibition was due to acid. Only a few strains inhibited Actinomyces pyogenes 96/393, a pathogen isolated from bovine metritis. This inhibition remained after neutralization. The taxonomic identification of the selected strains was carried out by an amplified ribosomal DNA restriction analysis (ARDRA). Most of the strains were identified as Lactobacillus fermentum, a few as Lactobacillus gasseri and one as Lactobacillus rhamnosus. CONCLUSIONS: Bovine vaginal lactobacilli strains have differential surface properties. The strains selected are capable of inhibiting specific metritis pathogens. SIGNIFICANCE AND IMPACT OF THE STUDY: Our results can be applied for future studies to design a probiotic product to prevent metritis in dairy postpartum cows.     

酸马奶中乳酸菌的鉴定及生物学特性的研究

[目的]对从酸马奶中分离出来的10株乳酸菌进行鉴定和生理生化特性研究,为工业生产筛选特性优良的菌种.[方法]通过形态学观察、生理生化特性、分子生物学特性及其对致病菌抑制作用的研究对其进行鉴定,并筛选特性优良菌株.[结果]10株乳酸菌分别为2株Lactobacillus plantarum、2株Enterococcus villorum、2株Enterococcus dispar、3株Enterococcus durans和1株Enterococcus raffinosus;其对Staphylococcus aureus、Escherichia coli和Enteritidis bacillus有不同程度的抑制作用.[结论]菌株HZ24、HZ25具有良好的生物学特性和益生功能,可以应用到食品发酵工业生产中.     

Fermentation of a high-protein plant biomass by introduction of lactic acid bacteria

Lactic acid bacteria displaying increased ability to produce lactic acid, medium proteolytic activity, and tolerance to osmotic stress were isolated under selective conditions from phyllosphere and rhizosphere of registered and raised cultivars of legumes. Lactic fermentation of poorly ensilable leguminous plants (red clover and Caucasian goat's rue) was performed by introduction of rifampin-resistant homofermenting representatives of the genus Lactobacillus (selected according to a set of technologically important characteristics). The results demonstrate that introduction of active local strains of lactobacteria, as well as the collection strain Lactobacillus plantarum BS 933, enhances activation of ensiling and increases the quality of fodder, as assessed according to the standard criteria (a decrease in pH of the medium, the ratio of lactic acid to fatty acid homologues, and the composition of silage microflora).