乳杆菌代谢产物对化脓性链球菌的抑制作用

发布时间：2018-03-22 20:45

本文选题：乳杆菌　切入点：化脓性链球菌　出处：《微生物学通报》2015年01期 　论文类型：期刊论文

【摘要】：【目的】分析乳杆菌代谢产物对化脓性链球菌的抑制作用。【方法】基于双层平板打孔法,通过测量抑菌圈大小来检测乳杆菌代谢产物对化脓性链球菌的抑菌作用;然后分别采用高效液相色谱法和4-氨酰安替比林法检测乳杆菌代谢产物中的有机酸和H2O2含量;最后,检测乳酸、乙酸和H2O2对化脓性链球菌的最小抑菌浓度(MIC)、最小杀菌浓度(MBC)。【结果】对化脓性链球菌的抑菌效果以植物乳杆菌KLDS1.0667最好,副干酪乳杆菌KLDS1.0342-1次之,瑞士乳杆菌KLDS1.0203抑菌效果最差;乳酸和乙酸产量KLDS1.0667KLDS1.0342-1KLDS1.0203;H2O2产量KLDS1.0203KLDS1.0667KLDS1.0342-1。在抑菌试验中,乳杆菌的发酵上清液经去除H2O2处理后抑菌圈直径都减小;将发酵上清液的p H调至7.0后均检测不到抑菌圈。结果表明,乳杆菌代谢产物中对化脓性链球菌起抑制作用的主要物质为有机酸和H2O2,其中乳酸是产生抑菌作用的最主要物质。乳酸、乙酸和H2O2对化脓性链球菌的最小抑菌浓度(MIC)分别为1.28、0.64和0.008 g/L,对化脓性链球菌的最小杀菌浓度(MBC)分别为5.12、2.56和0.032 g/L。【结论】乳杆菌可利用其代谢产物对化脓性链球菌产生抑制作用,主要抑菌物质为有机酸和H2O2。
[Abstract]:[objective] to analyze the inhibitory effect of Lactobacillus metabolites on Streptococcus pyogenes. [methods] based on the double-layer plate drilling method, the bacteriostatic effect of Lactobacillus metabolites on Streptococcus pyogenes was measured by measuring the size of the inhibition circle. Then the contents of organic acids and H2O2 in the metabolites of Lactobacillus were determined by HPLC and 4-aminoacyl antipyrine respectively. The minimal inhibitory concentration of acetic acid and H2O2 on Streptococcus suppurans was mica, and the minimal bactericidal concentration was MBC. [results] Lactobacillus plantarum KLDS1.0667 was the best, Lactobacillus casei KLDS1.0342-1 was the second, and Lactobacillus Switzerland KLDS1.0203 had the worst bacteriostatic effect. Lactic acid and acetic acid production KLDS1.0342-1KLDS1.0203KLDS1.0667KLDS1.0342-1KLDS1.0203KLDS1.0667KLDS1.0342-1. in the bacteriostasis test, the diameter of inhibition circle of Lactobacillus fermentation supernatant decreased after removal of H2O2, and the inhibitory circle was not detected when pH was adjusted to 7.0. Organic acids and H _ 2O _ 2 are the main metabolites of Lactobacillus suppurative Streptococcus pyogenes, among which lactic acid is the most important substance to produce bacteriostatic effect. The minimum inhibitory concentrations of acetic acid and H2O2 against Streptococcus pyogenes were 1.280.64 and 0.008 g / L, respectively, and the minimum bactericidal concentrations of H2O2 against Streptococcus suppurans were 5.122.56 and 0.032 g / L. [conclusion] Lactobacillus can inhibit Streptococcus pyogenes by its metabolites. The main bacteriostatic substances were organic acid and H _ 2O _ 2.
【作者单位】：东北农业大学乳品科学教育部重点实验室;
【分类号】：R515

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