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首页> 外文期刊>African Journal of Biotechnology >Antibacterial activity and probiotic properties of some lactic acid bacteria isolated from dairy products
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Antibacterial activity and probiotic properties of some lactic acid bacteria isolated from dairy products

机译：从乳制品中分离出的某些乳酸菌的抗菌活性和益生菌性质

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Several lactic acid?bacteria strains were screened for the production of antibacterial substances active against some pathogenic bacteria. The inhibitory mechanism was investigated and was shown to be dependant of bacteriocin production. The objective was to isolate LAB with antibacterial activity from raib and to select strains that could be used for the determination of probiotic properties. Results showed that 6 LAB cultures retained activity in the supernatants after neutralization and catalase treatment.?Streptococcus thermophilus?T2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production by?S. thermophilus?T2 cells was measured by the end of the late-log phase (90 AU ml?1) with a bacteriocin production rate of 9.3 (AU ml-1?h-1). In addition, our findings showed that the bacteriocin, produced by?S. thermophilus?T2, was stable over a wide pH range (4 - 8), indicating that such bacteriocin may be useful in acidic as well as non acidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food. Around 40% of these strains, mainly isolated from Algerian fermented milks in MRS agar, were pre-selected for testing as potential probiotics by their ability to grow adequately at low pH values.?In?vivo?study indicates that number of?Sc T2?and?Lb. B2?remains important as long as rabbits consume some fermented products.?Antibacterial activity of Lactobacillus?and Streptococcus against?indicator bacteria is a good probiotic property. Transfer of these antimicrobial activities to?in vivo?conditions is beneficial for the maintenance of the intestinal microflora.
机译：筛选了几种乳酸菌菌株以生产对某些病原菌具有活性的抗菌物质。研究了抑制机理，并显示其与细菌素产生有关。目的是从raib中分离具有抗菌活性的LAB，并选择可用于确定益生菌性质的菌株。结果表明，经过中和和过氧化氢酶处理后，有6种LAB培养物保留了上清液的活性。嗜热链球菌T2菌株对革兰氏阳性菌具有宽广的抑制谱。生长和细菌素生产概况表明最大的细菌素产量由ΔS决定。在对数后期（90 AU ml-1）结束时测得嗜热菌T2细胞，细菌素产生率为9.3（AU ml-1？h-1）。另外，我们的研究结果表明，由？S产生的细菌素。嗜热菌T2在很宽的pH范围（4-8）内稳定，表明这种细菌素可用于酸性和非酸性食品。这项初步工作显示了本地乳酸菌在提高传统发酵食品安全性方面的潜在应用。这些菌株中约有40％（主要是从MRS琼脂中的阿尔及利亚发酵乳中分离出）已通过在低pH值下充分生长的能力而预先选择作为潜在的益生菌进行测试。体内研究表明，Sc T2的数量和Lb。只要兔子食用一些发酵产品，B2就仍然很重要。乳酸菌和链球菌对指示菌的抗菌作用是良好的益生菌性质。将这些抗微生物活性转移到“体内”条件对维持肠道菌群有益。

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