乳杆菌对致病性大肠杆菌K88和O138体外存活抑制的动力学研究

研究了一株分离自断奶仔猪小肠黏膜的肠乳杆菌L1(Lactobacillus intestinalis)体外发酵特性,及其代谢产物对病原性大肠杆菌Escherichia coli K88和O138存活的影响.体外发酵结果表明:发酵12 h后,L1菌液pH值迅速降至3.90,并产生大量乳酸,为104.08 mmol/L.L1菌株代谢产物对K88和O138体外生长抑制的动力学研究表明:L1菌株代谢产物对K88和O138存活具有很强的抑制作用;L1菌株发酵液与含相同浓度乳酸的自制培养液比较结果表明:乳酸在L1菌株代谢物对K88和O138存活抑制中发挥了主要作用;K88和O138对pH 4.5的MRS培养液具有一定的耐受能力.     

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。     

猪源乳酸菌产乳酸及其抑菌特性研究*

研究了5株(L1、L2、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。     

多粮浓香型白酒中特征酵母菌与耐酸乳杆菌的关系

【背景】多菌种协同代谢是浓香型白酒发酵的根本特征之一。【目的】探究多粮浓香型白酒发酵过程中功能微生物菌株间的相互协作关系,为实现发酵过程优化提供理论基础。【方法】采用传统分离培养法获得了多粮浓香型白酒发酵过程中的特征酵母菌和耐酸乳杆菌,并探讨了共培养过程中菌株的相互关系以及主要挥发性代谢产物的变化。【结果】共分离到3株优势特征性酵母菌(KazachstaniahumilisZ1、PichiakudriavzeviiZ2、CandidaethanolicaZ3)和1株耐酸乳杆菌(Lactobacillus acetotolerans W)。K. humilis Z1和L. acetotolerans W共培养体系中耐酸乳杆菌数量明显少于纯培养L. acetotolerans W的菌体数量;3株酵母菌均一定程度抑制L. acetotolerans W产乳酸,K. humilis Z1能抑制L. acetotolerans W不产乳酸;K. humilis Z1纯培养与Z1W共培养体系的挥发性代谢产物的构成相似;纯培养P. kudriavzevii Z2与Z2W共培养体系的挥发性代谢产物差异明显,主要表现为共培养时乙酸乙酯和乳酸乙酯含量显著增加。【结论】在共培养体系条件下,产乙醇酵母菌对耐酸乳杆菌的乳酸代谢有抑制作用,而耐酸乳杆菌又对酵母菌的乙醇代谢有一定影响,这对多粮浓香型白酒品质调控和菌群间相互关系具有重要意义。     

一株瘤胃源乳酸利用菌的分离鉴定及其体外代谢特性

【目的】从饲喂高精料的本地山羊瘤胃内分离到一株利用乳酸并能产生大量丙酸的菌株L9,并进一步研究了该菌在调控瘤胃微生物发酵中的作用。【方法】采用厌氧培养技术,结合形态、生理生化特性和16SrRNA基因序列分析结果。【结果】该菌株被鉴定为反刍兽新月形单胞菌（Selenomonas ruminantium）。该菌株体外代谢特性研究表明,L9可利用乳酸作为唯一碳源,该菌在24h内可对90mmol／L的乳酸完全降解。体外摸拟瘤胃急性酸中毒的发酵试验结果表明,以淀粉为底物时,与对照组相比,添加菌株L9可显著降低瘤胃微生物体外培养体系中乳酸浓度,提高pH值,提高总挥发性脂肪酸和丙酸浓度,并显著降低乙酸与丙酸的浓度比（P〈0．05）。【结论】结果显示,菌株L9是一株可代谢乳酸,促进丙酸生成,提高总挥发性脂肪酸浓度的有益瘤胃细菌。     

Caldariomyces fumago S-5产抑菌物质的发酵条件优化

对1株产抑菌物质的海洋真菌Caldariomyces fumago S-5的培养条件的优化进行研究,探讨该菌株的发酵产抑菌物质的性能。通过抗菌谱实验、单因素及正交实验设计研究了该菌株所产抗菌物质的押菌特征和最适发酵条件。结果表明,S-5菌株发酵液对几种G^＋和G^-致病细菌具有快速的生长抑制作用,而对真菌没有明显抗菌性。发酵条件优化结果表明：菌株在葡萄糖4％、（NH4）2SO4 0．2％、KCl 0．2％、K2HPO40．2％、Fe2SO4·7H2O 0．002％、MgSO4-2H2O 0．1％、20％马铃薯浸出液的培养基中,控制发酵温度25℃,pH值5．0,接种量1-2cm。菌苔／100mL培养液,摇瓶转速240r／min条件下培养120h,发酵液中抑菌效价最高。实验结果可为该海洋微生物资源的开发利用提供依据。     

pH值对Klebsiella pneumoniae合成1,3-丙二醇中心碳代谢的影响

目的：生物法合成1,3-丙二醇时,pH值对于产物谱有着显著影响。本文将研究不同pH值对克雷伯氏肺炎杆菌（Klebsiella pneumoniae）的中心碳代谢的影响。方法：设计单因素试验,控制发酵pH值,用5L Braun发酵罐进行批次发酵,分析发酵过程中产物时序性合成的特性。结果：pH 6.2到7.4适合菌体生长;不同pH值对于葡萄糖消耗无明显差异;pH6.8时能在较长时间保持在高水平的甘油比消耗速率;在偏碱性条件下,有机酸丁二酸、乳酸、乙酸的比生长速率显著增大;而2,3-丁二醇在偏碱性的pH7.4和8.0时根本不能合成。pH6.8时1,3-丙二醇的得率最大,不同pH条件下碳回收率相当。结论：证明了pH值对K. pneumoniae中心碳代谢具有显著影响,不同产物呈现不同的合成动力学特性,其详细机理有带进一步深入研究。     

硫酸锌(ZnSO4)对米根霉发酵产乳酸的影响

[目的]为了了解无机盐与米根霉L-乳酸代谢之间的关系,提高米根霉菌株RLC41-6发酵产L-乳酸的产率与质量,研究了ZnSO4浓度与菌株乳酸代谢和细胞内乳酸脱氢酶活性的关系.[方法]在米根霉培养基中加入不同浓度ZnSO4,经过36℃培养36 h后,应用HPLC-反相色谱法测定产物中的L-乳酸含量,并利用活性PAGE分析法测定细胞内乳酸脱氢酶的活性和组成.[结果]实验结果显示,ZnSO4对除LDH1之外的其它几条同工酶都有促进作用,尤其对LDH4,LDH5作用明显,当ZnSO4浓度大于0.02％时,LDH4,LDH5达到最大水平,同时高浓度的锌离子在体外抑制了LDH的活性.当ZnSO4浓度为0.02％时LDH酶活达到最大200 U/mL,HPLC图谱表明,此时发酵产物的只有L-乳酸,且产量达到最大137g/L,乳酸转化率为91％.[结论]Zn+会影响米根霉的乳酸代谢过程,并导致发酵过程中产物类型的变化,合适浓度的ZnSO4在米根霉代谢产乳酸的过程中,提高了乳酸脱氢酶LDH的表达,抑制丙酮酸进入苹果酸和富马酸途径,从而有利于提高葡萄糖到乳酸的代谢.     

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。     

pH对Themoanaerobacterium calidifontis Rx1乙醇发酵代谢的影响

Themoanaerobacterium calidifontis Rx1是一株能降解半纤维素发酵乙醇的高温厌氧菌。本研究以Rx1和其乙酸激酶基因(ack)敲除的突变菌株Rx1△ack作为研究对象,研究了不同pH值条件对两种菌株生长与代谢的影响,并通过测定碳中心代谢关键酶的表达量与酶活性分析了pH的代谢调控机制。结果表明,与自然pH相比,控制pH能够改变两种菌株的代谢产物分布;当控制pH值为7.0时,Rx1和Rx1△ack的乳酸产量分别下降了85.7%和89.9%,而乙醇产量分别提高了60%和69%;Rx1和Rx1△ack乙酸产量的变化趋势不同。与自然pH相比,控制p H时,Rx1和Rx1△ack的丙酮酸激酶(PK)基因表达量和酶活性都有所提高;野生型菌株的乙酸激酶(ACK)活性下降11%,而突变菌株基因表达量显著提高,酶活性只有野生型的25%,且与自然pH条件相比,有提高的的趋势;野生型菌株乙醇代谢途径中乙醇脱氢酶(ADH)活性显著下调;研究发现pH对Rx1和Rx1△ack乳酸代谢途径中乳酸脱氢酶(LDH)影响十分显著,在弱碱或中性条件下,其活性还不足酸性条件下的一半。Rx1和Rx1△ack在控制pH条件下乳酸产量下降,同时伴随乳酸生成途径的还原力(即NAD(P)H)积累,而乙醇生成途径可将积累的NAD(P)H氧化成NAD(P)+,这可能是控制pH条件下乙醇产量提高的原因。     

Probiotic Potential of Pediococcus pentosaceus CRAG3: A New Isolate from Fermented Cucumber

A novel strain of lactic acid bacterium isolated from fermented cucumber was selected due to its high glucansucrase activity. It was identified on the basis of 16S rRNA sequence analysis as Pediococcus pentosaceus CRAG3 (GenBank accession number JX679020). The isolate was round shaped, Gram positive, and catalase negative displaying typical features of lactic acid bacterium. It produced 145 ± 3.27 mg lactic acid per ml of cell-free supernatant. It showed ability to ferment carbohydrates such as sucrose, dextrose, and arabinose; showed resistance to antibiotics such as ciprofloxacin, kanamycin, vancomycin; displayed acid production in triple sugar iron agar test and non-motile nature. Interestingly, the isolate also displayed potential probiotic properties such as hydrophobicity, autoaggregation, coaggregation, and in vitro cell adhesion ability. It exhibited resistance against lysozyme and simulated gastric juice at pH 3.0 with 75 and 58 % survival, respectively. It also showed tolerance toward 0.3 %, w/v bile salts with 73 % survival and ability to deconjugate bile salts. The isolate exhibited antibacterial activity and ability to utilize prebiotics such as inulin and raffinose. These results indicate both probiotic property and glucansucrase-producing ability of P. pentosaceus CRAG3.     

pH-, Lactic acid-, and non-lactic acid-dependent activities of probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium

The mechanism(s) underlying the antibacterial activity of probiotic Lactobacillus strains appears to be multifactorial and includes lowering of the pH and the production of lactic acid and of antibacterial compounds, including bacteriocins and nonbacteriocin, non-lactic acid molecules. Addition of Dulbecco's modified Eagle's minimum essential medium to the incubating medium delays the killing activity of lactic acid. We found that the probiotic strains Lactobacillus johnsonii La1, Lactobacillus rhamnosus GG, Lactobacillus casei Shirota YIT9029, L. casei DN-114 001, and L. rhamnosus GR1 induced a dramatic decrease in the viability of Salmonella enterica serovar Typhimurium SL1344 mainly attributable to non-lactic acid molecule(s) present in the cell-free culture supernatant (CFCS). These molecules were more active against serovar Typhimurium SL1344 in the exponential growth phase than in the stationary growth phase. We also showed that the production of the non-lactic acid substance(s) responsible for the killing activity was dependent on growth temperature and that both unstable and stable substances with killing activity were present in the CFCSs. We found that the complete inhibition of serovar Typhimurium SL1344 growth results from a pH-lowering effect.     

pH-, Lactic Acid-, and Non-Lactic Acid-Dependent Activities of Probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium

The mechanism(s) underlying the antibacterial activity of probiotic Lactobacillus strains appears to be multifactorial and includes lowering of the pH and the production of lactic acid and of antibacterial compounds, including bacteriocins and nonbacteriocin, non-lactic acid molecules. Addition of Dulbecco's modified Eagle's minimum essential medium to the incubating medium delays the killing activity of lactic acid. We found that the probiotic strains Lactobacillus johnsonii La1, Lactobacillus rhamnosus GG, Lactobacillus casei Shirota YIT9029, L. casei DN-114 001, and L. rhamnosus GR1 induced a dramatic decrease in the viability of Salmonella enterica serovar Typhimurium SL1344 mainly attributable to non-lactic acid molecule(s) present in the cell-free culture supernatant (CFCS). These molecules were more active against serovar Typhimurium SL1344 in the exponential growth phase than in the stationary growth phase. We also showed that the production of the non-lactic acid substance(s) responsible for the killing activity was dependent on growth temperature and that both unstable and stable substances with killing activity were present in the CFCSs. We found that the complete inhibition of serovar Typhimurium SL1344 growth results from a pH-lowering effect.     

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。     

High production system of the antibacterial peptide PLG-1

Propionibacterium thoenii P-127 produces and releases to the growth medium antibacterial agents that can be used as natural preservatives. The concentrations of these antibacterial agents in the growth medium are very low, and their activity can be detected only in concentrated medium, even in a bioreactor. A simple and efficient system to produce propionicin PLG-1 without the use of a bioreactor was investigated. Fermentation in screw-cap bottles without shaking produced antibacterial activity similar to that of fermentation in plates, but in a shorter time. Sodium lactate medium (NaLa) was found to be the most supportive for PLG-1 production compared to lactic acid bacteria media such as M-17 or beet molasses/corn. The initial concentration of the carbon source, sodium lactate, agar concentration, and the initial pH of the medium affected the synthesis of PLG-1. Additions of NaCl up to 1% showed no effect on the antibacterial agent production. The optimal conditions for production of the antibacterial agent were fermentation for 9 days in screw-cap bottles in modified NaLa medium (M-NaLa) containing 1% yeast extract, 1% tryptic soy broth, 0.9% lactic acid, and 0.6% agar, adjusted to pH of 9.     

对阴道炎主要致病菌有抑菌活性乳杆菌的筛选及特性

目的 从实验室保藏的乳杆菌中筛选出对阴道炎主要致病菌有抑菌活性的乳杆菌,研究其生物学特性从而作为防治阴道炎的潜在益生菌株。 方法 采用琼脂扩散法检测乳杆菌对大肠埃希菌、金黄色葡萄球菌和阴道加德纳菌的抑菌效果。采用共培养法探究乳杆菌在不同时间对白假丝酵母生长的抑制效果。检测乳杆菌产过氧化氢和产酸能力、对低pH环境的耐受性以及对家兔阴道黏膜的刺激性。 结果 植物乳杆菌LP45和鼠李糖乳杆菌LR519对大肠埃希菌、金黄色葡萄球菌和阴道加德纳菌的抑菌效果最佳。经24 h共培养后,LP45和LR519对白假丝酵母的抑制率分别为95.27%和98.85%。LP45和LR519产过氧化氢量分别为11.28 μg/mL和15.15 μg/mL,能耐受pH 4.5酸环境。LP45和LR519复合菌在37 ℃培养48 h可持续产乳酸,且对家兔阴道黏膜无刺激性。 结论 植物乳杆菌LP45和鼠李糖乳杆菌LR519具有优良的生物学特性,可作为阴道微生态制剂的候选菌株来预防和缓解由菌群紊乱而引起的阴道炎症。     

唾液乳杆菌ZDY159a抑菌机制的研究

目的对唾液乳杆菌(Lactobacillus salivarius)ZDY159a的产酸能力和体外抑菌影响因素进行初步研究。方法采用共培养法和牛津杯法,以大肠埃希菌(Escherichia coli O157:H7)NCTC 12900和金黄色葡萄球菌(Staphylococcus aureus)CMCC 26003作为指示菌。结果唾液乳杆菌ZDY159a发酵产生的乳酸和乙酸均具有较强抑菌活性;发酵全液的抑菌活性强于发酵上清液;低p H与发酵上清液的抑菌活性呈正相关;蛋白酶和过氧化氢酶处理可降低发酵上清液的抑菌活性。结论唾液乳杆菌ZDY159a的抑菌活性与发酵过程中产生的有机酸、细菌素(蛋白或多肽类物质)和过氧化氢有关,且菌体可提高发酵上清液的抑菌活性。     

Anti-bacterial activity of Lactobacillus plantarum strain SK1 against Listeria monocytogenes is due to lactic acid production

AIMS: The aim of this research was to investigate the potential of Lactobacillus plantarum strain SK1 for use as a biological control agent against Listeria monocytogenes and determine its mechanism of anti-listerial activity. METHODS AND RESULTS: Co-growth of Lact. plantarum SK1 and L. monocytogenes UMCC98 in MRS broth showed that anti-listerial activity of Lact. plantarum SK1 occurred during late log/early stationary phase of growth. This coincided with a reduction in broth pH to 4.26. Evidence obtained from the analysis of cell-free culture filtrates of strain SK1 grown in MRS broth using thin-layer chromatography and growth of L. monocytogenes in pH-adjusted culture filtrates suggested that the anti-listerial activity was due to lactic acid production alone. Trials of Lact. plantarum SK1 on radishes stored at 5 degrees C showed that it had statistically significant (P < 0.05) anti-listerial activity. CONCLUSIONS: The anti-listerial activity of Lact. plantarum SK1 was due to lactic acid production alone. A small-scale trial on radishes stored at 5 degrees C showed it to have significant anti-listerial activity in planta. SIGNIFICANCE AND IMPACT OF THE STUDY: This organism has potential as a biological control agent for L. monocytogenes.     

乳杆菌代谢产物对化脓性链球菌的抑制作用

【目的】分析乳杆菌代谢产物对化脓性链球菌的抑制作用。【方法】基于双层平板打孔法,通过测量抑菌圈大小来检测乳杆菌代谢产物对化脓性链球菌的抑菌作用;然后分别采用高效液相色谱法和4-氨酰安替比林法检测乳杆菌代谢产物中的有机酸和H2O2含量;最后,检测乳酸、乙酸和H2O2对化脓性链球菌的最小抑菌浓度(MIC)、最小杀菌浓度(MBC)。【结果】对化脓性链球菌的抑菌效果以植物乳杆菌KLDS1.0667最好,副干酪乳杆菌KLDS1.0342-1次之,瑞士乳杆菌KLDS1.0203抑菌效果最差;乳酸和乙酸产量KLDS1.0667>KLDS1.0342-1>KLDS1.0203;H2O2产量KLDS1.0203>KLDS1.0667>KLDS1.0342-1。在抑菌试验中,乳杆菌的发酵上清液经去除H2O2处理后抑菌圈直径都减小;将发酵上清液的p H调至7.0后均检测不到抑菌圈。结果表明,乳杆菌代谢产物中对化脓性链球菌起抑制作用的主要物质为有机酸和H2O2,其中乳酸是产生抑菌作用的最主要物质。乳酸、乙酸和H2O2对化脓性链球菌的最小抑菌浓度(MIC)分别为1.28、0.64和0.008 g/L,对化脓性链球菌的最小杀菌浓度(MBC)分别为5.12、2.56和0.032 g/L。【结论】乳杆菌可利用其代谢产物对化脓性链球菌产生抑制作用,主要抑菌物质为有机酸和H2O2。