乳酸菌对果蔬中霉菌拮抗作用的研究

doi:10.13386/j.issn1002-0306.2013.16.004

乳酸菌对果蔬中霉菌拮抗作用的研究

Study on anti-moulds of fruits and vegetables by lactic acid bacteria

摘要

摘要: 应用保加利亚乳杆菌(Lactobacillus bulgaricus)、嗜热链球菌(Streptococcus thermophilus)、乳酸乳球菌(Lactococcus lactis)和嗜酸乳杆菌(Lactobacillus acidophilus)4种乳酸菌对从梨、黄瓜、葡萄等果蔬中分离的6种霉菌进行拮抗作用研究。短横线软琼脂拮抗孢子法结果表明,保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌对6种霉菌生长平均抑制率分别为67.59%、69.37%和70.18%。菌饼法研究表明,保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌对根霉A和D以及曲霉E都具有较强的拮抗作用,其中嗜热链球菌和嗜酸乳杆菌对霉菌D的抑制率分别为63.16%和57.17%,保加利亚乳杆菌对霉菌E抑制率为72.20%。保加利亚乳杆菌对霉菌E拮抗作用最强,嗜热链球菌和嗜酸乳杆菌对霉菌D的生长也具有较强的抑制作用,且在7d内拮抗作用稳定,乳酸乳球菌对所有霉菌没有拮抗作用。

Abstract: The antagonism to moulds isolating mouldy pear, cucumber and grape by lactic acid bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis and Lactobacillus acidophilus were carried out. The results showed that the anti-mould rates of L. bulgaricus, S. thermophilus and L. acidophilus on the 6 mould strains were 67.59% , 69.37% and 70.18% using dash spores method, respectively. By the bacteria-cake method, the results showed that L. bulgaricus, S. thermophilus and L. acidophilus have strong antagonistic activity to the Rhizopus A, D and the Aspergillus E, the anti -mould rate of S.thermophilus and L. acidophilus to the Rhizopus D were 63.16% and 57.17%, respectively, the anti-mould rates of L. bulgaricus to the Aspergillus E was 72.20%. It was the strongest antagonistic activities to the mould E by L. bulgaricus, and S. thermophilus and L. acidophilus have obvious anti-mould activity to the mould D, and the anti-mould activity was stability in the 7 days, and the anti-mould activity of L. lactis was of no effect on the 6 mould strains.