Screening of lactic acid bacteria with antibacterial activity and optimization of extraction conditions of antimicrobial substances

SHUANG Quan; SHE Mi-na; BO Li-juan

doi:10.13386/j.issn1002-0306.2017.18.021

Issue 18

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2017 > (18): 105-110. > DOI: 10.13386/j.issn1002-0306.2017.18.021

SHUANG Quan, SHE Mi-na, BO Li-juan. Screening of lactic acid bacteria with antibacterial activity and optimization of extraction conditions of antimicrobial substances[J]. Science and Technology of Food Industry, 2017, (18): 105-110. DOI: 10.13386/j.issn1002-0306.2017.18.021

Citation:

PDF (1257 KB)

Screening of lactic acid bacteria with antibacterial activity and optimization of extraction conditions of antimicrobial substances

College of Food Science and Engineering, Inner Mongolia Agricultural University

More Information

Received Date: February 26, 2017

Graphical Abstract

Abstract

Abstract

Screening on lactic acid bacteria with antibacterial activity, isolated from fermented pickle in eastern Inner Mongolia, was tested for Escherichia coli and Staphylococcus aureus as the indicator, and its antibacterial spectrum was tested.The optimum separation conditions of antibacterial substances were determined by single factor and L₉ ( 3⁴) orthogonal test, and detected antibacterial effect in commercial cattle feed.The result showed that the strain S1-4 had strong and stable antibacterial activity in 14 strains of lactic acid bacteria, and the diameter of inhibition zone of strain S1-4 to Escherichia coli and Staphylococcus aureus was ( 19.69 ± 0.71) mm and ( 20.59 ± 0.26) mm, respectively, and showed broad antimicrobial spectrum. The optimal extraction conditions for the antibacterial substances from strain S1-4 were as follows: the precipitation of p H was 5, the concentration of ethanol was 95%, the settling time was 8 h, and the ratio of material to liquid was 1 ∶ 4 ( v ∶ v) . In these conditions, the diameter of the inhibition zone was 39.53 mm, and increased by 23.18%.The fermentation broth of strain S1-4was added to the cattle feed, which could inhibit the growth of bacteria and mould in feed, and with the increase of the dosage, the inhibitory effect increased obviously.
- lactic acid bacteria,
- antibacterial activity,
- antimicrobial substances,
- extract,
- feed

FullText(HTML)

References (31)

References

[1]	曹国文, 姜永康, 戴荣国, 等.猪源乳酸菌对致病性大肠杆菌的抑制实验[J].黑龙江畜牧兽医, 2005 (12) :70-71.
[2]	杨菲菲, 麻丽坤, 王增敏, 等.断奶仔猪饲料中乳酸菌的应用[J].上海畜牧兽医通讯, 2006 (5) :60-61.
[3]	蒲洪兵.乳酸菌素的检测及应用[J].食品工业, 2013 (7) :179-181.
[4]	朱小乔, 刘通讯.极具潜力的天然防腐剂[J].食品与发酵工业, 2001, 27 (4) :66-69.
[5]	Demers Mathieu V, Gauthier S F, Britten M, et al.Inhibition of Listeria monocytogenes growth in Cheddar cheese by an anionic peptides-enriched extract from whey proteins[J].International Dairy Journal, 2013, 32 (1) :6-12.
[6]	Biscola V, Todorov S D, Capuano V S C, et al.Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactic strain isolated from charqui, a Brazilian fermented, salted and dried meat product[J].Meat Science, 2013, 93 (3) :607-613.
[7]	Shin M S, Choi H J, Jeong K H, et al.Selection and Characterization of Bacteriocin-Producing Lactobacillus sp AP 116from the Intestine of Pig for Potential Probiotics[J].Korean Journal for Food Science of Animal Resources, 2012, 32 (1) :31-39.
[8]	Adhikari M D, Mukherjee S, Saikia J, et al.Magnetic nanoparticles for selective capture and purification of an antimicrobial peptide secreted by food-grade Lactic acid bacteria[J].Journal of Materials Chemistry, 2014 (2) :1432-1438.
[9]	李琳, 贾士儒, 谭之磊, 等.嗜热链球菌CGMCC1.1864所产的一种新型细菌素ST9[J].微生物学通报, 2010 (3) :349-354.
[10]	Jena P K, Trivedi D, Chaudhary H, et al.Bacteriocin PJ4active against enteric pathogen produced by Lactobacillus helveticus PJ4 isolated from gut microflora of wistar rat (Rattus norvegicus) :partial purification and characterization of bacteriocin[J].Applied Biochemistry and Biotechnology, 2013, 169 (7) :2088-2100.
[11]	Luis M C, Pilar C, Leiv S H, et al.Biochemical and Genetic Characterization of Enterocin P, a Novel sec-Dependent Bacteriocin from Enterococcus faecium P13 with a Broad Antimicrobial Specturm[J].Applied and Environmental Microbiology, 1997, 63 (11) :4321-4330.
[12]	Pascual L M, Daniele M B, Giordano W, et al.Purification and Partial Characterization of Novel Bacteriocin L23 Produced by Lactobacillus fermentum L23[J].Current Microbiology, 2008, 56 (4) :397-402.
[13]	Lee N K, Park Y L, Kim H W, et al.Purification and Characterization of Lactic in NK34 Produced by Lactococcus lactic NK34 against Bovine Mastitis[J].Korean J Food Sci An, 2008, 28 (4) :457-462.
[14]	李亚玲, 周志江, 韩烨, 等.乳酸片球菌细菌素的分离纯化及理化性质[J].食品工业科技, 2007 (8) :94-97.
[15]	Janes M E, Nannapaneni R, Proctor A, et al.Rice Hull Ash and Silicic Acid as Adsorbents for Concentration of Bacteriocins[J].Applied and Environmental Microbiology, 1998, 64 (11) :4403-4409.
[16]	李伟栋.产细菌素乳酸菌的筛选、培养条件优化及生物学特性的研究[D].密山:黑龙江八一农垦大学, 2016.
[17]	崔建超.乳酸菌产生的细菌素的生物学特性及其在乳品中的应用[D].保定:河北农业大学, 2002.
[18]	王小娜, 宋达峰, 顾青.产细菌素乳酸菌的鉴定及其特性研究[J].中国食品学报, 2011 (3) :181-186.
[19]	苏日娜, 吴青海, 双全.戊糖乳杆菌S1-4所产抑菌物质的生物学特性研究[J].食品工业科技, 2015 (13) :171-174, 179.
[20]	陈秀金, 马丽苹, 曹力, 等.地衣腌菜中产广谱细菌素乳酸菌的筛选与鉴定[J].食品与生物技术学报, 2016 (1) :42-47.
[21]	苏日娜.抗菌活性乳酸菌的筛选、优化及其抗菌物质理化特性的研究[D].呼和浩特:内蒙古农业大学, 2015.
[22]	刘阳, 何义国, 赵兴秀, 等.泡菜中产细菌素乳酸菌的筛选及特性研究[J].中国调味品, 2016 (7) :36-41.
[23]	Kozaki M, Uchimura T, OKADA S.Experiment manual of lactic acid bacteria[M].Tokyo:Asakurasyoten, 1992:60-82.
[24]	凌代文, 东秀株.乳酸菌分类鉴定及实验方法[M].北京:中国轻工业出版社, 1999:8-108.
[25]	丁浩, 张帆, 曹研, 等.马铃薯葡萄糖培养基制作方法的改进[J].中国酿造, 2012 (4) :141-144.
[26]	沈萍, 范秀容, 李广武.微生物学实验 (第三版) [M].北京:高等教育出版社, 1999:214-222.
[27]	郭艳萍.抑黄曲霉乳酸菌的筛选及菌种鉴定[D].合肥:安徽农业大学, 2010.
[28]	RIIHINEN K, JAAKLA L, KRENLAMPI S, et al.Organ specific distribution of phenolic compounds in bilberry (Vaccinium myrtillus) and‘northblue’blueberry (Vaccinium corymbosum v.angustifolium) [J].Food Chemistry, 2008, 110:156-160.
[29]	张金兰, 程万鹏, 畅晓渊, 等.p H吸附法纯化戊糖乳杆菌素31-1的研究[J].食品科学, 2007 (12) :350-354.
[30]	张艾青, 书亮, 敖灵.产广谱细菌素乳酸菌的筛选和鉴定[J].微生物学通报, 2007 (4) :753-754.
[31]	房春红, 刘杰, 许修宏.乳酸菌素的研究现状和发展趋势[J].中国乳品工业, 2006 (2) :53-55.

[1]	DAI Yan, CHEN Dehui, LIU Zhonghong, LU Yun, ZHANG Jing, CHANG Haijun. A Review of Egg Freshness Evaluation, Influence Factors and Preservation[J]. Science and Technology of Food Industry, 2023, 44(8): 495-501. DOI: 10.13386/j.issn1002-0306.2022070207
[2]	ZHANG Yingping, YANG Huijuan, ZHANG Jin, YAN Mingxing, ZHANG Xi, ZHU Renjun, TANG Honggang. Research Progress on the Factors Affecting the Characteristics of Egg Protein Gel[J]. Science and Technology of Food Industry, 2021, 42(6): 343-347,356. DOI: 10.13386/j.issn1002-0306.2020050262
[3]	MA Rui-juan, XU Ying-rui, XUE Yuan-tai, JIAO Yao-yao, ZHU Yan-li, ZHANG Wei-bing, YANG Min, WEN Peng-cheng. Research Progress on Flavor Substances and Influencing Factors of Yak Milk[J]. Science and Technology of Food Industry, 2020, 41(10): 363-368. DOI: 10.13386/j.issn1002-0306.2020.10.061
[4]	BAI Xue, ZHANG Mei-li. Research Progress of Influencing Factors and Quality Improvement of Frozen Dough[J]. Science and Technology of Food Industry, 2020, 41(5): 348-353. DOI: 10.13386/j.issn1002-0306.2020.05.056
[5]	GUO Jing, JIANG Jian-guo, WEI Lin-hong, XUE Mei, XIA Qin, YAN Xiao-tong, LIU Tian-qing. Study on Phase Behavior and Influence Factors of Olive Oil Microemulsion[J]. Science and Technology of Food Industry, 2019, 40(7): 35-40. DOI: 10.13386/j.issn1002-0306.2019.07.007
[6]	FANG Fang, WANG Yan, WANG Dong-hui, WANG Feng-zhong. Research progress on influence factors of soybean germination[J]. Science and Technology of Food Industry, 2018, 39(4): 306-311.
[7]	ZHANG Xiao-fang, YANG Qing-shan, LI Xing, ZHOU Li, LIAN Yun-he, TIE Xiao-wei. Discussion on the influence factors and control measures of acetone in lycopene[J]. Science and Technology of Food Industry, 2017, (08): 272-275. DOI: 10.13386/j.issn1002-0306.2017.08.044
[8]	DING Wen-yan, NING Xi-bin, LI Yu-ting, JI YUAN Meng-shan. Study on biofilm- forming ability and influence factors of various Vibrio parahaemolyticus strains[J]. Science and Technology of Food Industry, 2014, (23): 163-167. DOI: 10.13386/j.issn1002-0306.2014.23.025
[9]	WU Xuan, ZHANG Yuan, LIU Yu-de, SHI Xue-zhi. Influence factors of ultrasonic-assisted extraction process of tea polyphenols[J]. Science and Technology of Food Industry, 2013, (24): 401-403. DOI: 10.13386/j.issn1002-0306.2013.24.047
[10]	CHEN Da-wei, GUO Fei-xiang, GU Rui-xia, ZHAO Hai-qing. Studying on influencing factors of human origin lactic acid bacteria for cholesterol-lowering in vitro[J]. Science and Technology of Food Industry, 2013, (23): 58-61. DOI: 10.13386/j.issn1002-0306.2013.23.081