丙酸杆菌代谢物与山梨酸钾抑菌作用比较研究
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摘要
以一株费氏丙酸杆菌突变株为出发菌株,通过改变发酵培养基、接种量和初始培养pH值3方面,研究其代谢产物对大肠杆菌和沙门氏菌的抑菌作用,并与山梨酸钾的抑菌作用进行对比。结果表明:3种发酵培养基均对大肠杆菌和沙门氏菌均存在一定的抑制作用,其中以乳酸钠(sodium lactate broth,SLB)培养基发酵时,该菌株代谢产物的抑菌活性分别为25.3 AU/mL和18.3 AU/mL,结果要优于0.1%的山梨酸钾的抑菌活性(21.1 AU/mL和14.1 AU/mL);对于接种量而言,对大肠杆菌和沙门氏菌的抑菌活性最佳的接种量分别为6%和5%,其抑菌活性分别为28.1 AU/mL和18.0 AU/mL,抑菌效果均优于0.1%的山梨酸钾;对于不同培养pH值而言,对大肠杆菌和沙门氏菌的抑菌活性最适初始pH值分别为6.5和6,抑菌活性分别为27.6 AU/mL和14.5 AU/mL,其抑菌效果也优于0.1%的山梨酸钾。所以,选择在适宜条件下发酵所得的丙酸杆菌代谢物,对大肠杆菌和沙门氏菌的抑制效果要优于山梨酸钾。对丙酸杆菌代谢物抑菌作用的研究将为新型天然防腐剂的开发提供依据与试验数据支撑。
In this experiment,a strain of Propionibacterium freudenreichii was used as the starting strain,and its metabolites were tested for the inhibition of Escherichia coli(E. coli) and Salmonella by changing the fermentation medium,inoculum volume and initial pH value and compared with the antibacterial effect of potassium sorbate. The results showed that all the three fermentation media had a certain inhibitory effect on E. coli and Salmonella,and the inhibitory activity values of the metabolites of the strain were 25.3 AU/mL and18.3 AU/mL,respectively. The antibacterial activity values were better than that of 0.1 % potassium sorbate(21.1 AU/mL and 14.1 AU/mL);for the inoculum size,the best inoculation rates against E. coli and Salmonella were 6 % and 5 %,its antibacterial activity values were 28.1 AU/mL and 18.0 AU/mL,respectively,and its antibacterial effect was better than the antibacterial value of 0.1 % potassium sorbate;In terms of different initial training pH value,the optimal initial pH value for bacteriostatic activity of E. coli and Salmonella was 6.5 and 6,respectively,antibacterial activity were 27.6 AU/mL and 14.5 AU/mL,its bacteriostatic effect was better than that of 0.1 % potassium sorbate. Therefore,the propionin obtained by fermentation under suitable conditions were better than that of potassium sorbate in inhibiting E. coli and Salmonella. In short,the results obtained from this work will provide evidence for the research and development of novel nature-based preservative.
In this experiment,a strain of Propionibacterium freudenreichii was used as the starting strain,and its metabolites were tested for the inhibition of Escherichia coli(E. coli) and Salmonella by changing the fermentation medium,inoculum volume and initial pH value and compared with the antibacterial effect of potassium sorbate. The results showed that all the three fermentation media had a certain inhibitory effect on E. coli and Salmonella,and the inhibitory activity values of the metabolites of the strain were 25.3 AU/mL and18.3 AU/mL,respectively. The antibacterial activity values were better than that of 0.1 % potassium sorbate(21.1 AU/mL and 14.1 AU/mL);for the inoculum size,the best inoculation rates against E. coli and Salmonella were 6 % and 5 %,its antibacterial activity values were 28.1 AU/mL and 18.0 AU/mL,respectively,and its antibacterial effect was better than the antibacterial value of 0.1 % potassium sorbate;In terms of different initial training pH value,the optimal initial pH value for bacteriostatic activity of E. coli and Salmonella was 6.5 and 6,respectively,antibacterial activity were 27.6 AU/mL and 14.5 AU/mL,its bacteriostatic effect was better than that of 0.1 % potassium sorbate. Therefore,the propionin obtained by fermentation under suitable conditions were better than that of potassium sorbate in inhibiting E. coli and Salmonella. In short,the results obtained from this work will provide evidence for the research and development of novel nature-based preservative.
引文
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[20]刘靖,王立梅,齐斌.费氏丙酸高产菌株的诱变选育[J].食品工业科技,2012,33(9):187-189
[21]冯晗,荣邵丰,贾彩凤,等.丙酸杆菌代谢物对恶臭假单胞菌抑制活性[J].兰州大学学报(自然科学版),2008,44(2):58-62
[22]郑丽雪,王荆楚,时慧佳,等.一株费氏丙酸杆菌生长特性及其代谢物抑菌作用分析[J].食品科学,36(15):163-166
[23]陈玉梅,常忠义,王疆元,等.乳酸钠和葡萄糖对薛氏丙酸杆菌生长及代谢物抑菌活性的影响[J].西北农林科技大学学报(自然科学版),2007,35(2):178-182
[2]邢海丽,辛嘉英,王艳,等.响应面优化甲烷氧化菌素、苯甲酸钠和山梨酸钾复配剂抑菌效果[J].食品科学,2016,37(18):1-5
[3]任亚萍,周勃,米银法,等.苯甲酸钠对菊花切花保鲜效果及抗氧化系统的影响[J].江苏农业科学,2017,45(11):139-142
[4]韩乐乐,郑丽荣.化学合成防腐剂的应用现状及发展趋势[J].科技传播,2016,8(2):85-105
[5]朱沁玲,余蓓,蒲玟静,等.食品防腐剂苯甲酸钠多次给药对雌性大鼠肝脏、肾脏及卵巢毒性的研究[J].广东医学,2018,39(3):355-358
[6]WORAPRAYOTE W,MALILA Y,SORAPUKDEE S,et al.Bacteriocins from lactic acid bacteria and their applications in meat and meat products.[J].Meat Science,2016,120:118-132.DOI:10.1016/j.meatsci.2016.04.004
[7]ABHAY K PANDEY,PRADEEP KUMAR,POOJA SINGH,et al.Essential Oils:Sources of Antimicrobials and Food Preservatives[J].Frontiers in Microbiology,2016,7:2161
[8]DONS魳F,FERRARI G.Essential oil nanoemulsions as antimicrobial agents in food[J].Journal of Biotechnology,2016,233:106-120
[9]SHAH H M S,KHAN A S,ALI S.Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit[J].Postharvest Biology&Technology,2017,132:154-161
[10]池海波,李烨.罗伊氏乳杆菌体外抑菌和免疫调节性能的研究[J].中国乳品工业,2015,43(12):4-7
[11]王亚洲,古绍彬,刘胜男,等.生物防腐剂纳他霉素生物合成途径及调控机制的研究进展[J].中国食品添加剂,2015(1):150-156
[12]UKIBE K,HASHIDA K,YOSHIDA N,et al.Metabolic Engineering of Saccharomyces cerevisiae for Astaxanthin Production and Oxidative Stress Tolerance[J].Appl Environ Microbiol,2009,75(22):7205-7211
[13]O覵DAK A,ZIELINSKA D.Bacteriocins from lactic acid bacteria as an alternative to antibiotics[J].Postepy Hig Med Dosw,2017,71(1):328-338
[14]赖毅东,宁正祥.生物防腐剂-细菌素[J].广州食品工业科技,2002,18(4):54-56
[15]贾彩凤.丙酸杆菌代谢物做为食品防腐剂的研究[D].上海:华东师范大学,2005
[16]陈玉梅.丙酸杆菌丙酸杆菌发酵培养基及其代谢物在食品中的应用[D].上海:华东师范大学,2007
[17]王海晶.丙酸杆菌代谢物抑菌特性的研究及其高产菌株发酵过程优化研究[D].长春:吉林农业大学,2011
[18]周德庆.微生物学实验教程(第二版)[M].北京:高等教育出版社,2006:41-46
[19]荣绍丰,常忠义,等.不同丙酸杆菌代谢物对酵母菌抑菌作用的研究[J].食品工业,2009,20(2):1-4
[20]刘靖,王立梅,齐斌.费氏丙酸高产菌株的诱变选育[J].食品工业科技,2012,33(9):187-189
[21]冯晗,荣邵丰,贾彩凤,等.丙酸杆菌代谢物对恶臭假单胞菌抑制活性[J].兰州大学学报(自然科学版),2008,44(2):58-62
[22]郑丽雪,王荆楚,时慧佳,等.一株费氏丙酸杆菌生长特性及其代谢物抑菌作用分析[J].食品科学,36(15):163-166
[23]陈玉梅,常忠义,王疆元,等.乳酸钠和葡萄糖对薛氏丙酸杆菌生长及代谢物抑菌活性的影响[J].西北农林科技大学学报(自然科学版),2007,35(2):178-182
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