发酵柚子皮戊糖片球菌的分离及生物学特性分析

目的 从发酵柚子皮中分离具有优良性能的戊糖片球菌。方法 对5株戊糖片球菌分离株（WPPE01、WPPE02、WPPE03、WPPE04和WPPE05）以及标准株CGMCC 1.2695的生物学特性和安全性进行系统分析。结果 WPPE02和WPPE04的耐酸性优于其他菌株，WPPE01和WPPE05的耐胆盐能力优于其他菌株，WPPE01和WPPE03同时具有较强的自聚及粘附能力，WPPE02具有最强的盐耐受能力，WPPE03的耐热性能最强。与其他受试细菌相比，5株戊糖片球菌对单增李斯特菌具有最强的抑制效果，WPPE01和WPPE03对大肠埃希菌的抑制效果显著优于标准株。分离株主要通过置换的方式抑制大肠埃希菌O157:H7对Caco-2细胞的粘附且WPPE02和WPPE03的抑制效果最强。全部戊糖片球菌均对部分抗生素敏感且不具有溶血性。结论 5株从发酵柚子皮中分离的戊糖片球菌具有作为益生菌应用的潜能。

Isolation and biological characteristics of Pediococcus pentosaceus strains from fermented pomelo peel

Objective To isolate high quality Pediococcus pentosaceus (P. pentosaceus) from fermented pomelo peel. Methods Five isolates of P. pentosaceus (WPPE01, WPPE02, WPPE03, WPPE04 and WPPE05) from fermented pomelo peel and a type strain of P. pentosaceus CGMCC 1.2695 were systematically evaluated for the biological characteristics and safety. Results The acid tolerance of WPPE02 and WPPE04 were superior to the other strains. The bile salt tolerance of WPPE01 and WPPE05 were also superior to the others. WPPE01 and WPPE03 showed strong capacity of both auto-aggregation and adhesion. WPPE02 and WPPE03 presented the best salt tolerance and heat tolerance, respectively. Antibacterial test showed that Listeria monocytogenes CMCC 54007 was most sensitive to the five isolates，the inhibition effect of WPPE01 and WPPE03 on E. coli was significantly better than that of type strain. Displacement was the main method for the isolates to inhibit the adhesion of E. coli O157:H7. All the six strains were sensitive to some antibiotics and did not shown hemolytic activity. Conclusion The five P. pentosaceus isolates from fermented pomelo peel have the potential to be used as probiotics.