猪源乳酸菌产乳酸及其抑菌特性研究

研究了5株(L1、12、L3、L5和L7)分离自仔猪肠道的乳酸菌的产乳酸能力及抑菌特性。结果表明：L5菌株产乳酸的速度最快,培养液中乳酸含量最高,L5菌株培养液pH值的下降速度最快,终末pH值最低,而L1菌株产乳酸的速度最慢,培养液乳酸含量最低。5株乳酸菌对大肠杆菌K88、K99、987P、O141和大肠杆菌E1及金黄色葡萄球菌均有不同程度的抑制作用;排除酸的影响后仍有22％～53％抑菌效果;经热处理后保持有92％以上的抑菌效果;蛋白酶处理后保持85％以上的抑菌效果。     

一组鸡源乳酸菌产乳酸及其耐受特性研究*

研究了12株（K9、D17、C1、C12、D11、D14、C2、D9、K6、C21、D1和D7）分离自肉鸡肠道的乳酸菌的产乳酸能力及其中3株产酸能力强的菌株的耐受特性。12株乳酸菌产乳酸结果表明：12h内,K6产乳酸速度最快,其次为K9和C1,24h时,D17乳酸浓度最高,48h时C1终乳酸浓度最高。K9、D17和C1的耐受试验结果表明：C1菌株耐酸能力最强,pH2时,C1菌株培养3h后还能检测到活菌,D17和K9菌株培养1h后就已经检测不到活菌。在胆盐浓度0．08％-0．40％范围内,C1、D17和K9均有一定的耐受能力,随着胆盐浓度的升高,C1、D17和K9的存活数呈现缓慢的下降趋势。3株菌中D17耐热能力最强,经80％处理后仍有10^4.9／mL存活数,而K9和C1已检测不到活菌;C1对热最敏感,65℃处理后存活数由10^8／mL降为10^3／mL。     

Potentials of Exopolysaccharides from Lactic Acid Bacteria

Recent research in the area of importance of microbes has revealed the immense industrial potential of exopolysaccharides and their derivative oligosaccharides from lactic acid bacteria. However, due to lack of adequate technological knowledge, the exopolysaccharides have remained largely under exploited. In the present review, the enormous potentials of different types of exopolysaccharides from lactic acid bacteria are described. This also summarizes the recent advances in the applications of exopolysaccharides, certain problems associated with their commercial production and the remedies.     

Surface of Lactic Acid Bacteria: Relationships between Chemical Composition and Physicochemical Properties

The surface chemical composition and physicochemical properties (hydrophobicity and zeta potential) of two lactic acid bacteria, Lactococcus lactis subsp. lactis bv. diacetilactis and Lactobacillus helveticus, have been investigated using cells harvested in exponential or stationary growth phase. The surface composition determined by X-ray photoelectron spectroscopy (XPS) was converted into a molecular composition in terms of proteins, polysaccharides, and hydrocarbonlike compounds. The concentration of the last was always below 15% (wt/wt), which is related to the hydrophilic character revealed by water contact angles of less than 30°. The surfaces of L. lactis cells had a polysaccharide concentration about twice that of proteins. The S-layer of L. helveticus was either interrupted or crossed by polysaccharide-rich compounds; the concentration of the latter was higher in the stationary growth phase than in the exponential growth phase. Further progress was made in the interpretation of XPS data in terms of chemical functions by showing that the oxygen component at 531.2 eV contains a contribution of phosphate in addition to the main contribution of the peptide link. The isoelectric points were around 2 and 3, and the electrophoretic mobilities above pH 5 (ionic strength, 1 mM) were about −3.0 × 10⁻⁸ and −0.6 × 10⁻⁸ m² s⁻¹ V⁻¹ for L. lactis and L. helveticus, respectively. The electrokinetic properties of the latter reveal the influence of carboxyl groups, while the difference between the two strains is related to a difference between N/P surface concentration ratios, reflecting the relative exposure of proteins and phosphate groups at the surface.     

乳酸菌肽聚糖部分免疫增强作用的研究

以小鼠为实验材料研究了肽聚糖部分免疫学活性,结果表明:小鼠腹腔注射肽聚糖后,相比对照组而言, Z8、Z17肽聚糖组巨噬细胞(MΦ)吞噬率、吞噬指数都明显提高,血清溶菌酶活性显著增强,统计学分析差异极显著(P＜0．01)。肽聚糖对鸡新城疫疫苗免疫增强效果的观察表明,与对照组相比,Z8、Z17肽聚糖组能明显提高新城疫抗体水平,并使抗体高峰水平维持时间延长。同时动物实验也表明,两个肽聚糖组间活性差异不显著,没有特异性。     

乳酸菌肽聚糖部分免疫增强作用的研究

以小鼠为实验材料研究了肽聚糖部分免疫学活性,结果表明:小鼠腹腔注射肽聚糖后,相比对照组而言, Z8、Z17肽聚糖组巨噬细胞(MΦ)吞噬率、吞噬指数都明显提高,血清溶菌酶活性显著增强,统计学分析差异极显著(P＜0．01)。肽聚糖对鸡新城疫疫苗免疫增强效果的观察表明,与对照组相比,Z8、Z17肽聚糖组能明显提高新城疫抗体水平,并使抗体高峰水平维持时间延长。同时动物实验也表明,两个肽聚糖组间活性差异不显著,没有特异性。     

乳酸菌酸胁迫反应机制研究进展

乳酸菌可发酵糖类产生乳酸,并广泛应用于食品、药物和饲料等工业。由于有机酸的积累,乳酸菌大部分的生长代谢都在低pH的酸性环境中进行,具有酸胁迫反应。pH的自我平衡、ATR反应机制、对大分子的保护和修复作用及细胞膜的变化等是乳酸菌酸胁迫反应的主要机制,其中,pH自我平衡包括F0F1-ATPase质子泵、精氨酸脱氨酶途径(ADI)和谷氨酸脱羧酶途径(GAD)等。由此可见,乳酸菌酸胁迫反应机制涉及到基因和蛋白的表达调控等,是非常复杂的网络调控体系。     

Lactic Acid Bacteria for Mink

A method was developed to follow a lactic acid bacterial strain, Enterococcus faecium Cernelle 68, with respect to adhesion, multiplication, colonization, and persistence in the digestive tract of mink. Also the spread of the strain in the cage was examined. When adding 5 × 109 c.f.u. of a rifampicin resistant mutant per kg feed, high viable counts were registered throughout the digestive tract, apart from the oesophagus. Counts were increasing in the aboral direction, suggesting some multiplication in the intestine. It was possible to detect the strain in the intestinal tract 4 days after discontinuation of administration. Neither culture nor scanning electron microscopy gave evidence to suggest that E. faecium Cernelle 68 adhered to the mucosa. The spread of the E. faecium strain was observed in the environment. Counts of E. coli, lactobacilli, staphylococci, and Clostridia were low, and none of these bacteria were constant findings.     

乳酸菌天然质粒提取方法的优化

将前人报道的乳酸菌质粒提取方法与大肠杆菌质粒提取方法相结合,对常用试剂盒质粒提取方法进行改进,建立了一种快速、安全、高效的乳酸菌质粒提取方法。提取过程中,溶菌酶最佳浓度为20mg/ml,最佳处理时间为30min,同时避免了毒性物质溴化乙锭的使用。多次实验结果表明,采用改进后的方法可明显提高乳酸菌天然质粒的提取效果。且重复性好,为下一步乳酸菌的分子改良奠定了基础。     

Antagonism of Lactic Acid Bacteria against Phytopathogenic Bacteria

A variety of lactic acid bacteria, isolated from plant surfaces and plant-associated products, were found to be antagonistic to test strains of the phytopathogens Xanthomonas campestris, Erwinia carotovora, and Pseudomonas syringae. Effective “in vitro” inhibition was found both on agar plates and in broth cultures. In pot trials, treatment of bean plants with a Lactobacillus plantarum strain before inoculation with P. syringae caused a significant reduction of the disease incidence.     

Occurrence of Arginine Deiminase Pathway Enzymes in Arginine Catabolism by Wine Lactic Acid Bacteria

l-Arginine, an amino acid found in significant quantities in grape juice and wine, is known to be catabolized by some wine lactic acid bacteria. The correlation between the occurrence of arginine deiminase pathway enzymes and the ability to catabolize arginine was examined in this study. The activities of the three arginine deiminase pathway enzymes, arginine deiminase, ornithine transcarbamylase, and carbamate kinase, were measured in cell extracts of 35 strains of wine lactic acid bacteria. These enzymes were present in all heterofermentative lactobacilli and most leuconostocs but were absent in all the homofermentative lactobacilli and pediococci examined. There was a good correlation among arginine degradation, formation of ammonia and citrulline, and the occurrence of arginine deiminase pathway enzymes. Urea was not detected during arginine degradation, suggesting that the catabolism of arginine did not proceed via the arginase-catalyzed reaction, as has been suggested in some earlier studies. Detection of ammonia with Nessler's reagent was shown to be a simple, rapid test to assess the ability of wine lactic acid bacteria to degrade arginine, although in media containing relatively high concentrations (>0.5%) of fructose, ammonia formation is inhibited.     

Common Mechanistic Action of Bacteriocins from Lactic Acid Bacteria

The influence of four bacteriocins from lactic acid bacteria on the proton motive force (PMF) of sensitive organisms was investigated. Pediocin PA-1 (20 μg/ml) and leuconocin S (48.5 μg/ml) mediated total or major PMF dissipation of energized Listeria monocytogenes Scott A cells in a concentration-dependent manner, as has been shown for nisin. Lactacin F (13.5 μg/ml) caused 87% PMF depletion of energized Lactobacillus delbrueckii ATCC 4797 cells, also in a concentration-dependent fashion. The energy requirements for the activity of these four bacteriocins were determined by using the ionophores nigericin and valinomycin to carry out partial and specific deenergization of the target organisms. Pediocin PA-1, leuconocin S, and lactacin F acted in an energy-independent manner, whereas the activity of nisin was confirmed to be energy dependent. These results together with published reports on other bacteriocins suggest that the bacteriocins of lactic acid bacteria share a common mechanism, the depletion of PMF.     

Antioxidant Properties of Lactic Acid Bacteria

Microbiology - Lactic acid bacteria (LAB) are widely used in fermentation processes for the preparation of various foodstuffs, including dairy, meat and vegetable products. In the course of...     

乳酸菌食品级载体选择标记

食品级载体不依靠抗生素抗性基因作为选择标记,因而更为安全。近年来,人们已构建了多种乳酸菌的食品级克隆载体。这些食品级克隆载体是在显性选择标记和互补选择标记的基础上建立的。最近提出了第三种新的方法。该就这三种食品级载体选择标记的功能、分子机制及应用前景作了简明的介绍。