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首页> 外文期刊>Journal of Food Science and Nutrition >Screening of Lactobacilli derived from fermented foods and partial characterization of Lactobacillus casei OSY-LB6A for its antibacterial activity against foodborne pathogens.
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Screening of Lactobacilli derived from fermented foods and partial characterization of Lactobacillus casei OSY-LB6A for its antibacterial activity against foodborne pathogens.

机译：发酵食品乳杆菌的筛选以及干酪乳杆菌OSY-LB6A对食源性病原体的抗菌活性的部分表征。

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摘要

Various fermented foods were screened to search for food-grade bacteria that produce bacteriocins active against Gram negative pathogens. An isolate from a fungi-ripened cheese had antibacterial activity against Gram positive and Gram negative bacteria. The most active isolate was identified as Lactobacillus casei using a biochemical method, ribotyping and membrane lipid analysis, and designated OSY-LB6A. Cell extracts of the isolate inhibited Escherichia coli p220, E. coli O157, Salmonella Enteritidis, Salmonella Typhimurium and Listeria monocytogenes. The antibacterial nature of cell extract from the isolate was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide and lytic bacteriophages. A culture supernatant and cell extract retained antibacterial activity after heating at 60-100 degrees C for 10-20 min. Activity of the cell extract from L. casei was eliminated by pronase and lipase. The cell extract had a bactericidal mode of action against E. coli in phosphate buffer solution, but was bacteriostatic in broth media and food extracts.
机译：筛选了各种发酵食品以寻找产生对革兰氏阴性病原体有活性的细菌素的食品级细菌。真菌发酵奶酪的分离物对革兰氏阳性和革兰氏阴性细菌具有抗菌活性。使用生化方法，核糖分型法和膜脂质分析法将活性最高的分离株鉴定为干酪乳杆菌，命名为OSY-LB6A。该分离物的细胞提取物抑制了大肠杆菌p220，大肠杆菌O157，肠炎沙门氏菌，鼠伤寒沙门氏菌和单核细胞增生李斯特菌。通过消除酸，过氧化氢和裂解性噬菌体的抑制作用，证实了分离物中细胞提取物的抗菌特性。在60-100摄氏度加热10-20分钟后，培养上清液和细胞提取物保留了抗菌活性。干酪乳杆菌的细胞提取物的活性被链霉蛋白酶和脂肪酶消除。该细胞提取物在磷酸盐缓冲液中对大肠杆菌具有杀菌作用，但在肉汤培养基和食物提取物中具有抑菌作用。

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