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首页> 外文期刊>The Journal of Antibiotics: An International Journal >Selection and identification of non-pathogenic bacteria isolated from fermented pickles with antagonistic properties against two shrimp pathogens
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Selection and identification of non-pathogenic bacteria isolated from fermented pickles with antagonistic properties against two shrimp pathogens

机译：从发酵泡菜中分离出的非致病细菌对两种虾病原体具有拮抗作用

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摘要

In this study, potential probiotic strains were isolated from fermented pickles based on antagonistic activity against two shrimp pathogens (Vibrio harveyi and Vibrio parahaemolyticus). Two strains L10 and G1 were identified by biochemical tests, followed by16S ribosomal RNA gene sequence analysis as Bacillus subtilis, and characterized by PCR amplification of repetitive bacterial DNA elements (Rep-PCR). Subsequently, B. subtilis L10 and G1 strains were tested for antibacterial activity under different physical conditions, including culture medium, salinity, pH and temperature using the agar well diffusion assay. Among the different culture media, LB broth was the most suitable medium for antibacterial production. Both strains showed the highest level of antibacterial activity against two pathogens at 30°C and 1.0% NaCl. Under the pH conditions, strain G1 showed the greatest activity against V. harveyi at pH 7.3-8.0 and against V. parahaemolyticus at pH 6.0-8.0, whereas strain L10 showed the greatest activity against two pathogens at pH 7.3. The cell-free supernatants of both strains were treated with four different enzymes in order to characterize the antibacterial substances against V. harveyi. The result showed considerable reduction of antibacterial activity for both strains, indicating the proteinaceous nature of the antibacterial substances. A wide range of tolerance to NaCl, pH and temperature was also recorded for both strains. In addition, both strains showed no virulence effect in juvenile shrimp Litopenaeus vannamei. On the basis of these results and safety of strains to L. vannamei, they may be considered for future challenge experiments in shrimp as a very promising alternative to the use of antibiotics.
机译：在这项研究中，基于对两种虾病原体（哈维弧菌和副溶血弧菌）的拮抗活性，从发酵的泡菜中分离出了潜在的益生菌菌株。通过生化测试鉴定了两个菌株L10和G1，然后通过16S核糖体RNA基因序列分析确定为枯草芽孢杆菌，并通过重复细菌DNA元件的PCR扩增（Rep-PCR）进行鉴定。随后，使用琼脂井扩散试验在不同的物理条件（包括培养基，盐度，pH和温度）下测试枯草芽孢杆菌L10和G1菌株的抗菌活性。在不同的培养基中，LB肉汤是最适合抗菌生产的培养基。两种菌株均在30°C和1.0％NaCl的条件下对两种病原体表现出最高水平的抗菌活性。在pH条件下，菌株G1在pH 7.3-8.0时对哈维弧菌和对溶血弧菌在pH 6.0-8.0时表现出最大的活性，而菌株L10在pH 7.3时对两种病原体表现出最大的活性。用四种不同的酶处理两个菌株的无细胞上清液，以表征针对哈维氏弧菌的抗菌物质。结果表明两种菌株的抗菌活性均大大降低，表明抗菌物质的蛋白质性质。还记录了两种菌株对NaCl，pH和温度的宽容度。此外，两种菌株均对凡纳滨对虾少年虾无毒力作用。根据这些结果和南美白对虾菌株的安全性，可以考虑将它们用于虾的未来挑战实验，作为使用抗生素的非常有希望的替代方法。

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