WANG Fei, ZHANG Ji-lun, NING Xi-bin. Antibacterial effect of compound lactobacillus on E.coli O157∶H7[J]. Science and Technology of Food Industry, 2013, (21): 83-86. DOI: 10.13386/j.issn1002-0306.2013.21.047
Citation: WANG Fei, ZHANG Ji-lun, NING Xi-bin. Antibacterial effect of compound lactobacillus on E.coli O157∶H7[J]. Science and Technology of Food Industry, 2013, (21): 83-86. DOI: 10.13386/j.issn1002-0306.2013.21.047

Antibacterial effect of compound lactobacillus on E.coli O157∶H7

  • Used the 7 lactic acid bacteria strains preserved in Lab to carry on the inhibited E. coli O157 ∶ H7 test separate. There were four lactobacillus: Lactobacillus acidophilus ( SL1) , Lactobacillus rhamnosus ( SL2) , Lactobacillus casei ( SL3) , Lactobacillus plantarum ( SL4) showed apparent antagonistic effect against E. coli O157∶H7.After mixing the four lactobacillus not only had the better inhibitory effect, the pH showed the fast decline, with the final value significantly lower than those of other cultures.The 11 composes from ( SL1, SL2, SL3, SL4) were design to inhibit E.coli O157∶H7 by oxford cup.Then the best combination were inhibited E.coli O157∶H7 in different proportions by orthogonal desigh.The results showed that: lactobacillus combination ( SL2, SL3, SL4) by 3∶1∶3 had the best antagonistic effect against E.coli O157∶H7.
  • loading

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return