发酵乳杆菌分离物对革兰氏阳性和革兰氏阴性致病菌抑菌活性的研究

Suchhanda Nandi , Shyamapada Mandal
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引用次数: 0

摘要

众所周知,乳酸菌(LAB)通常存在于凝乳等发酵产品中,具有健康益处和抗菌特性,尤其是在中药(TCM)中。尽管我们地区对瓦罐甜凝乳的需求不断增长,但没有研究专门探讨其独特的性能。本研究旨在通过研究陶罐甜凝乳的益生菌特性、抗菌活性和消费者吸引力来解决这一空白。采用常规方法和16S rRNA基因测序,对装在陶罐中的甜凝乳样品进行微生物培养,分离乳酸菌。该菌株对革兰氏阳性菌金黄色葡萄球菌、蜡样芽孢杆菌、肺炎链球菌、单核增生李斯特菌和革兰氏阴性菌大肠埃希菌、铜绿假单胞菌、鲍曼不动杆菌和寻常变形杆菌等病原菌均有广谱抗菌活性。分别用琼脂孔扩散法和肉汤稀释法测定其抗菌性能和最低抑菌浓度。基于菌落形态、革兰氏染色和生化分析的初步测试证实它是一种乳酸杆菌,测序证实它是发酵Limosilactobacillus fermentum 406B。该菌株对NaCl、胆汁、低pH值和不同温度表现出良好的生理耐受性,证实了其作为益生菌的适用性。此外,安全性测试表明它是非致病性的,因为它对明胶酶和脱氧核糖核酸酶的检测呈阴性,并显示出可接受的抗生素敏感性。累积益生菌潜力(CPP)为100 %,发酵乳杆菌406B作为益生菌菌株具有重要的前景。考虑到其广泛的抗菌活性和强大的安全性,这些结果强调了该菌株不仅在中医中具有潜力,而且作为一种有前景的生物治疗剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Insights into the antibacterial activity of Limosilactobacillus fermentum curd isolate against gram-positive and gram-negative pathogenic bacteria
It is widely known that lactic acid bacteria (LAB), commonly found in fermented products like curd, extends health benefits and antibacterial properties, particularly in traditional Chinese medicine (TCM). In spite of the growing demand for sweet curd contained in earthen pots in our region, no research has specifically explored its unique properties. This study aims to address this gap by examining the probiotic characteristics, antibacterial activity and consumer appeal of sweet curd in earthen pots. A sweet curd sample containing in an earthen pot was microbiologically cultured to isolate LAB applying conventional methods and 16S rRNA gene sequencing. The strain thus isolated was identified to be Limosilactobacillus fermentum 406B, showed broad-spectrum antibacterial activity against gram-positive: Staphylococcus aureus, Bacillus cereus, Streptococcus pneumoniae and Listeria monocytogenes and gram-negative: Escherichia coli, Pseudomonas aeruginosa, Acinetobacter baumannii and Proteus vulgaris bacterial pathogens. Antimicrobial property and minimum inhibitory concentration (MIC) were assessed by agar well diffusion and broth dilution method, respectively. Initial tests based on colony morphology, gram staining and biochemical assays confirmed it as a Lactobacillus species, with sequencing confirming its identity as Limosilactobacillus fermentum 406B. The strain demonstrated excellent physiological tolerance to NaCl, bile, low pH and varying temperatures, confirming its suitability as a probiotic. Additionally, safety tests showed that it was non-pathogenic, as it tested negative for gelatinase and DNase production and displayed an acceptable antibiotic susceptibility profile. With a cumulative probiotic potential (CPP) of 100 %, L. fermentum 406B holds significant promise as a probiotic strain. These results underscore the strain’s potential not just in TCM but also as a prospective biotherapeutic agent, considering its extensive antibacterial activity and robust safety profile.
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