1株植物乳杆菌的抑菌作用及其生物学特性的研究

植物乳杆菌（Lactobacillus plantarum）是乳酸杆菌中的一种,常存在于发酵的蔬菜和果汁中。植物乳杆菌作为人体肠道的益生菌群,具有维持肠道菌群平衡、提高机体免疫力和促进营养物质吸收等多种作用。研究从市售腌渍蔬菜中分离筛选获得一株植物乳杆菌,以9种菌作为指示菌,采用牛津杯琼脂扩散法检测筛选菌株的抑菌谱大小。结果表明,该菌株能较强的抑制大肠杆菌、柠檬色葡萄球菌、藤黄微球菌和枯草芽孢杆菌等指示菌。此外,研究了菌株对温度的稳定性,p H值的耐受性及其酶的敏感性等生物学特性,结果显示该株植物乳杆菌菌株具有良好的热稳定性,酸碱稳定性,并且对3种蛋白酶具有很好的敏感性。这为今后深入研究与开发植物乳杆菌奠定了基础。

Studies on the antibacterial activity and the biological characteristics of a Lactobacillus plantarum

Lactobacillus plantarum is one kind of lactobacillus often found in fermented vegtable and fruits. It can maintain the balance of bacteria in gastrointestinal tract,enhance body＇ s immune system and promote nutrient absorption. The L. plantarum was obtained from commercial pickles. The oxford cup agar well diffusion method was used to detect the diameter of bacteriostatic circle,and the results showed that and L. plantarum could produce broad-spectrum antimicrobial substance,which had strongly restraining effect on Escherichia coli,Staphylococcus citreus,Micrococcus luteus and Bacillus subtilis. The biological characteristics of L. plantarum included the effects of heat,p H,enzymes. The results indicated that it had good heat stability and remained activity after incubation at a wide p H. It was sensitive to some proteases,such as proteinase K,pepsinum and trypsinase. This study would make a foundation for further developing the plant lactobacillus.