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首页> 外文期刊>Medycyna Weterynaryjna >Investigations of the properties of probiotic Lactobacillus plantarum U-14 and Lactobacillus fermentum U-5 strains and their evaluation during the lyophilization
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Investigations of the properties of probiotic Lactobacillus plantarum U-14 and Lactobacillus fermentum U-5 strains and their evaluation during the lyophilization

机译：益生菌植物乳杆菌U-14和发酵乳杆菌U-5菌株的特性研究及其冻干过程中的评价

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摘要

The following probiotic properties of two lactobacillus strains, Laetobaeillus plantarum U-14 and Lactoba-cillus fermentum U-5, were studied: antagonistic activity, the activity of acid production, resistance to antibiotics, NaCl, bile, alkaline medium, phenol, lysozymic activity (only for L. fermentum), and the effect of the lyophilization on these properties. It was determined that both strains of lactobacillus demonstrate antagonistic activity against Salmonella enteritidis, Staphylococcus aureus,Escherichia coli, Enterococcus faecalis, Candida albicans, Proteus mirabilis and Pseudomonas aeruginosa. The highest antagonistic activity of L. plantarum and L. fermentum was determined against the Candida albicans and Pseudomonas aeruginosa strains. Lyophilization increased the antagonistic activity of L. plantarum against S. enteritidis, ￡. coli and Proteus mirabilis, but the results were not statistically reliable. L. fermentum demonstrated weaker antagonistic properties than L. plantarum. After 6days of cultivation the total acidity of L. plantarum reached 171.4±2.73°T, and pH - 3.49±0.09, while these parameters in L.fermentum were, respectively, 98.12±7.13°T, and pH 4.12±0.31. Lyophilization had no effect on acid production in L. plantarum while in L. fermentum total acid production decreased by 29.7% (P>0.05). L. plantarum and L. fermentum were resistant to all the antibiotics studied with the exception of imipenem, and in L. fermentum — linkomycin. The resistance of the strains to the antibiotics remained unchanged after lyophilization. It was also determined that L. plantarum is resistant to 20, 30 and 40% of bile concentrations, 2 and 4% NaCl concentrations. The lyophilization increased the resistance to 0.4% phenol, alkaline medium (pH 8.3), and 6% NaCl concentration. L. fermentum was resistant to all the studied bile concentrations, 2 and 4% NaCl concentrations, but it has no resistance to phenol and alkaline mediums. L. fermentum has no effect either on these properties or onlysozymic activity.
机译：研究了两个乳酸菌菌株植物乳杆菌U-14和发酵乳杆菌L-5的以下益生菌特性：拮抗活性，产酸活性，对抗生素的抗性，NaCl，胆汁，碱性培养基，苯酚，溶菌酶活性（仅适用于发酵乳杆菌），以及冻干对这些特性的影响。已确定两种乳酸菌菌株均显示出对肠炎沙门氏菌，金黄色葡萄球菌，大肠杆菌，粪肠球菌，白色念珠菌，奇异变形杆菌和铜绿假单胞菌的拮抗活性。确定了植物乳杆菌和发酵乳杆菌对白色念珠菌和铜绿假单胞菌菌株的最高拮抗活性。冻干增加了植物乳杆菌对肠炎沙门氏菌的拮抗活性。大肠埃希菌和变形杆菌，但结果在统计学上不可靠。发酵乳杆菌显示出比植物乳杆菌弱的拮抗特性。培养6天后，植物乳杆菌的总酸度达到171.4±2.73°T，pH-3.49±0.09，而发酵乳菌中的这些参数分别为98.12±7.13°T和pH 4.12±0.31。冻干对植物乳杆菌的产酸没有影响，而在发酵乳杆菌中，总产酸减少了29.7％（P> 0.05）。植物乳杆菌和发酵乳杆菌对所有研究的抗生素均具有耐药性，除了亚胺培南和在发酵乳杆菌联霉素中。冻干后，菌株对抗生素的抗性保持不变。还确定植物乳杆菌对胆汁浓度的20％，30％和40％，2％和4％的NaCl具有抗性。冻干提高了对0.4％苯酚，碱性介质（pH 8.3）和6％NaCl浓度的抵抗力。发酵乳杆菌对所有研究的胆汁浓度，2％和4％NaCl浓度均具有抗性，但对酚和碱性介质没有抗性。发酵乳杆菌对这些性质或仅酶活性没有影响。

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