嗜酸乳杆菌发酵上清液对常见肠道致病菌及其L型抑菌作用的实验研究

目的 探讨嗜酸乳杆菌（L. acidophilus）对肠道致病菌及其L型菌的抑菌作用，为临床开发L. acidophilus活菌制剂提供实验依据。方法 采用肉汤稀释法，检测L. acidophilus 36 h发酵上清液对肠道致病菌及其L型菌吸光度值的影响，计算抑菌率，探讨乳杆菌的抑菌活性。结果 3个浓度的L. acidophilus发酵上清液对3种常见肠道致病菌（致病性大肠埃希菌、伤寒沙门菌、痢疾志贺菌）及其L型菌均有不同程度抑菌作用，其中原液浓度抑菌作用最强。结论 L. acidophilus是一种可用于治疗多种肠道致病菌及其L型菌感染引起肠道疾病的微生态制剂，其代谢产物发挥抑菌作用是其机制之一。

The inhibitory effect of L.acidophilus oncommon intestinal pathogens and their L-forms

Objectives To study the bacteriostasis of fermentation broth of L. acidophilus on intestinal pathogens and their L-forms. Methods The broth dilution method was used to detect the inhibitory effect of the fermentation broth of L. acidophilus after 36 hours of fermentation by measuring the optical density value and the rate of inhibition. Results The bacteriostatic effect of L. acidophilus on E. coli, S. typhi, S. dysenteriae and their L-forms were observed. By comparing the rate of inhibition under three concentrations (1∶1, 1∶2, 1∶4) respectively, we found that the rate of inhibition was the highest when the concentration was 1∶1. Conclusion L. acidophilus is a kind of microbial inhabitors which can treat intestinal diseases caused by a variety of intestinal pathogenic bacteria and their L-forms, and the antibacterial mechanism may be associated with its metabolites.