乳酸菌对食源性细菌的抑菌作用。

IF 0.2 4区农林科学 Q4 CHEMISTRY, APPLIED

Archiv Fur Lebensmittelhygiene Pub Date : 2009-01-01 DOI:10.2376/0003-925X-60-115

N. Zdolec, L. Kozačinski, B. Njari, I. Filipovic, M. Hadžiosmanović, B. Mioković, Ž. Kuzmanović, M. Mitak, Damir Samac

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引用次数: 4

摘要

采用琼脂斑点法和琼脂扩散法，研究了传统发酵香肠中11株乳酸菌对单产李斯特菌NCTC 10527、食品中3株单产乳杆菌、威氏乳杆菌、小肠结肠炎耶尔森菌、铜绿假单胞菌、金黄色葡萄球菌NCBF 1499、肠炎沙门氏菌和沙门氏菌的抑制作用。11株乳酸菌中有10株对单核增生乳杆菌1 (L. monocytogenes 1)和NCTC 10527(8/11)最敏感，耐药乳杆菌为威氏乳杆菌(L. welshimeri)(3/11)。6株乳酸菌对沙门氏菌有抑制作用，5株铜绿假单胞菌有抑制作用，4株对小肠结肠炎耶氏菌、金黄色葡萄球菌和肠炎沙门氏菌有抑制作用。对副干酪乳杆菌(Lb.)的抑制谱最广。最窄的是Lb. curvatus。初步结果表明，所选乳酸菌具有显著的抑菌活性，这是潜在功能性发酵剂的重要特征之一。

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The antimicrobial effect of lactobacilli on some foodborne bacteria.

The aim of this study was to determine the inhibitive effect of eleven lactobacilli strains from traditional fermented sausages on Listeria (L.) monocytogenes NCTC 10527, three strains of L. monocytogenes from food, L. welshimeri, Yersinia (Y.) enterocolitica, Pseudomonas (P.) aeruginosa, Staphylococcus (S.) aureus NCBF 1499, Salmonella Enteritidis and Salmonella spp. by use of the agar spot and agar diffusion tests. The most sensitive indicator bacteria were L. monocytogenes 1 (inhibited by ten of eleven strains of lactobacilli) and L. monocytogenes NCTC 10527 (8/11), whilst the most resistant was L. welshimeri (3/11). Six lactobacilli strains inhibited Salmonella spp., five P. aeruginosa and four inhibited the growth of Y. enterocolitica, S. aureus and Salmonella Enteritidis. The broadest spectrum of inhibition was confirmed for Lactobacillus (Lb.) paracasei subsp. paracasei, and the narrowest for Lb. curvatus. The preliminary results indicate a significant antimicrobial activity of selected lactobacilli, which is one of the important characteristics of the potential functional starter cultures.

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来源期刊

Archiv Fur Lebensmittelhygiene 工程技术-毒理学

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： The "Journal of Food Safety and Food Quality“ provides a platform for papers including case studies and discussion papers dealing with topics from all areas of food hygiene (food originating from animals) including dairy hygiene, food monitoring, beef cattle and meat examination, meat hygiene and food technology.