一株抗真菌乳酸菌的篩選及抑菌活性研究

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Abstract：Lactobacilusproducesavarietyofantibacterialactivesubstancesuringfermentation，efectivelyiibitingte growthofpathogenicbacteriaandspoilagebacteria，thusextendingtheshelflifeoffood.Therefore，itcanbeusedas natural biologicalpreservativesinthebiologicalpreservationof raditionalfods.Thisstudyutilizes thedouble-layerplatemethodto screenastrainZS4withgoodantifungalactivityoutof14strainsofLactobacilus.Through morphologicalobservationand molecularbiologicalidentification，thestrainisidentifiedasLacticaseibacilusrammosus.Theantimicrobial spectrumof LacticaseibacilusrhamnosusZS4isdeterminedbyagardifusionmethod.Biologicalcharacteristicsofantibacterialsubstances fromLacticaseibacilusrhamnosus ZS4areanalyzedby96-wellplate method.Theresultsshowthattheantibacterialsubstances producedbystrainZS4havebroad-spectrumantibacterialactivityandgoodinhbitoryactivityagainstfungi （Sccharomces cerevisiae，Aspergillusngerandenicillumexpansum），Gram-positive bacteria （Bacillussubtilis，Staphylococusresand Micrococcusuteus）andgram-negativebacteria（Escherichiacoli）.TheantibacterialsubstancesproducedbyLacticaseibacilus rhamnosus ZS4are greatly influencedbypH，and the antibacterial activity isthe highest at pH=2 ，withan antibacterial rateof 91.04% C （P<0.05） . It possesses good stabilityat high temperature.It is sensitive to papain and protease K，and its bacteriostatic rate is reduced by 10%～13% .The comprehensive results show that the antibacterial substance of Lacticaseibacillus rhamnosus ZS4havebroad-spectrumantibacterialactivitystrongtheralstabilityandacidstability.Itisspeculatedthatitsantibacteial effectmightbetheresultofsynergisticsuperpositionoforganicacidsandproteinsubstances，whichprovidesatheoreticalbasis for developing natural biological preservatives with wide antibacterial spectrum.

Keywords：Lactobacillus;Lacticaseibacillusrhamnosus;antibacterialactivity;naturalbiologicalpreservative

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