[1]徐伟*,陈翠婷,马婷婷,等.东北酸菜液中乳酸菌分离及抑菌性研究[J].中国调味品,2019,(01):67-70.[doi:10.1007/s12010-012-0064-3]
　XU Wei*CHEN Cui-tingMA Ting-tingCHAI Li-na.XU Wei*CHEN Cui-tingMA Ting-tingCHAI Li-na[J].CHINA CONDIMENT,2019,(01):67-70.[doi:10.1007/s12010-012-0064-3]
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东北酸菜液中乳酸菌分离及抑菌性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
67-70
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
XU Wei*CHEN Cui-tingMA Ting-tingCHAI Li-na
作者:
徐伟*; 陈翠婷; 马婷婷; 柴丽娜
(哈尔滨商业大学食品工程学院,黑龙江哈尔滨 150076)
Author(s):
XU Wei*CHEN Cui-tingMA Ting-tingCHAI Li-na
(School of Food EngineeringHarbin University of CommerceHarbin 150076China)
关键词:
植物乳杆菌; 双层平板法; 菌株鉴定
Keywords:
Lactobacillus plantarum;  double plate method; strain identification
DOI:
10.1007/s12010-012-0064-3
摘要:
从东北地区低温（10-15℃）贮藏酸菜发酵液中分离出25株乳酸菌，得10℃能良好生长的菌株CCT-1，经形态、生理生化和16SrDNA鉴定为植物乳杆菌（Lactobacillus plantarum）。MRS固体培养基与LB、查氏、牛肉膏蛋白胨和YPD半固体培养基对大肠杆菌Escherichia coli）、黑曲霉Aspergillus niger）、枯草芽孢杆菌Bacillus subtilis）及酵母S.cerevisiae）4种指示菌抑菌性，结果显示均有抑菌利用牛津杯法研究菌液的最低抑菌浓度CCT-1菌悬液稀释3倍时，细胞浓度为3.4×106cfu/mL此时还存在抑菌作用，酵母大肠杆菌、枯草芽孢杆菌和黑曲霉抑菌圈直径为mm、9.8mm、mm、.5mm。本研究可。
Abstract:
25 strains of lactic acid bacteria were isolated from the low-temperature (10-15 °C) storage sauerkraut fermentation broth in Northeast China, and the strain CCT-1 which grew well at 10 °C was obtained. The strain was identified by morphology, physiological and biochemical and 16SrDNA. The strain was Lactobacillus Plantarum. MRS solid medium was combined with LB, Cha, beef paste peptone and YPD semi-solid medium to form a double-layer plate, and the antibacterial activity of Escherichia coli, Aspergillus niger, Bacillus subtilis and S.cerevisiae was studied.The results showed that CCT-1 has antibacterial activity against four indicator bacteria.The CCT-1 was determined by using the Oxford Cup method to study the minimum inhibitory concentration of the bacteria solution. When the cell suspension was diluted 3 times, the cell concentration was 3.4×106 cfu/mL. At this time, there was also bacteriostatic action. The Inhibition zone diameters of S.cerevisiaet, Escherichia coli, Bacillus subtilis and Aspergillus niger were 10 mm, 9.8 mm, 9 mm, and 8.5mm, respectively. This study provides biopreservative strains for the preservation of frozen foods

参考文献/References:

[1].β-1,3-1,4-glucanase from Bacillus altitudinis YC-9[J]. Applied Biochemistry and Biotechnology, 2013, 169(3): 960-975. DOI:10.1007/s12010-012-0064-3.
[2].[12]钟瑞敏,肖仔君,张振明,等. 小茴香籽精油成分及其抗菌活性研究[J]. 林产化学与工业.2007, 27(6):36-40.
[3].[13]李小艳. 低温乳酸菌的筛选鉴定及其发酵泡白菜的应用研究[D]. 四川农业大学,2014.

更新日期/Last Update: 2019-02-11