本文選題：乳桿菌　切入點：化膿性鏈球菌　出處：《微生物學通報》2015年01期 　論文類型：期刊論文

【摘要】：【目的】分析乳桿菌代謝產(chǎn)物對化膿性鏈球菌的抑制作用�！痉椒ā炕陔p層平板打孔法,通過測量抑菌圈大小來檢測乳桿菌代謝產(chǎn)物對化膿性鏈球菌的抑菌作用;然后分別采用高效液相色譜法和4-氨酰安替比林法檢測乳桿菌代謝產(chǎn)物中的有機酸和H2O2含量;最后,檢測乳酸、乙酸和H2O2對化膿性鏈球菌的最小抑菌濃度(MIC)、最小殺菌濃度(MBC)�！窘Y果】對化膿性鏈球菌的抑菌效果以植物乳桿菌KLDS1.0667最好,副干酪乳桿菌KLDS1.0342-1次之,瑞士乳桿菌KLDS1.0203抑菌效果最差;乳酸和乙酸產(chǎn)量KLDS1.0667KLDS1.0342-1KLDS1.0203;H2O2產(chǎn)量KLDS1.0203KLDS1.0667KLDS1.0342-1。在抑菌試驗中,乳桿菌的發(fā)酵上清液經(jīng)去除H2O2處理后抑菌圈直徑都減小;將發(fā)酵上清液的p H調至7.0后均檢測不到抑菌圈。結果表明,乳桿菌代謝產(chǎn)物中對化膿性鏈球菌起抑制作用的主要物質為有機酸和H2O2,其中乳酸是產(chǎn)生抑菌作用的最主要物質。乳酸、乙酸和H2O2對化膿性鏈球菌的最小抑菌濃度(MIC)分別為1.28、0.64和0.008 g/L,對化膿性鏈球菌的最小殺菌濃度(MBC)分別為5.12、2.56和0.032 g/L�！窘Y論】乳桿菌可利用其代謝產(chǎn)物對化膿性鏈球菌產(chǎn)生抑制作用,主要抑菌物質為有機酸和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.
【作者單位】： 東北農(nóng)業(yè)大學乳品科學教育部重點實驗室;
【分類號】：R515

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