藏酸奶乳酸菌对食源性致病菌的抑菌作用

Ju Young Gho, JiYeonn Lee, H. Choi, Sun Woo Park, Seok-Seong Kang
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引用次数: 0

摘要

酸奶是由牛奶的细菌发酵而成,含有乳酸菌(LAB),乳酸菌会产生多种代谢物,如有机酸、过氧化氢和细菌素。本研究旨在研究从藏酸奶中分离的乳酸菌的无细胞上清。选取LAB菌株的CFS (TY1、TY2、TY3、TY4、TY5、TY6和TY7)与大肠杆菌O157:H7、单核增生李斯特菌、鼠伤寒沙门菌和金黄色葡萄球菌共孵育。CFS (pH 6.5)对食源性致病菌生长的抑制作用不受影响。相比之下,未中和的CFS完全抑制了细菌的生长。此外,当CFS浓度(未中和)改变为1:4和1:8时,革兰氏阳性菌和革兰氏阴性菌的抑制作用存在差异。CFS对革兰氏阴性大肠杆菌O157:H7和鼠伤寒沙门氏菌的抑制作用强于革兰氏阳性单核细胞增生L.菌和金黄色葡萄球菌。这些结果表明,乳酸菌中的有机酸可能抑制食源性致病菌,特别是革兰氏阴性菌的生长。
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Antimicrobial Effects of Lactic Acid Bacteria Isolated from Tibetan Yogurt against Foodborne Pathogenic Bacteria
Yogurt is produced by bacterial fermentation of milk and contains lactic acid bacteria (LAB), which produce various metabolites such as organic acid, hydrogen peroxide, and bacteriocin. This study aimed to investigate cell-free supernatants (CFS) of LAB isolated from Tibetan yogurt. CFS (TY1, TY2, TY3, TY4, TY5, TY6, and TY7) from selected strains of LAB were co-incubated with four different foodborne pathogenic bacteria, namely E. coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus. Inhibition of foodborne pathogenic bacterial growth was not affected in the presence of CFS (pH 6.5). In contrast, CFS without neutralization completely inhibited the growth of the bacteria. Furthermore, when the concentration of CFS (without neutralization) was changed to 1:4 and 1:8, a difference in inhibition was observed between Gram-positive and Gram-negative bacteria. CFS more effectively inhibited the growth of Gram-negative E. coli O157:H7 and S. Typhimurium than Gram-positive L. monocytogenes and S. aureus. These results suggest that organic acids in LAB may inhibit the growth of foodborne pathogenic bacteria, particularly Gram-negative bacteria.
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