摘要
本文以10株小米发糕源乳酸菌为研究对象,采用双层平板划线法和96孔板法筛选出对黑曲霉具有较好抑制效果的乳酸菌株,并以乳酸菌对黑曲霉菌落的抑菌率为指标,研究不同pH值、温度、酶处理下乳酸菌对黑曲霉的抑制效果。结果表明:菌株1-6-2X抗黑曲霉效果最好,抑菌率达到87.78%,在pH值3.0~5.0时仍保持抑菌性,有良好的热稳定性,经胃蛋白酶、胰蛋白酶、中性蛋白酶处理后抑菌率显著下降,可作为开发抗黑曲霉乳酸菌的出发菌株。
Taking 10 strains of lactic acid bacteria from millet steamed Chinese sponge cake as the researchobjects,this paper screened the lactic acid bacteria with good inhibitory effect on Aspergillus niger by the double-layerplate scribing method and the 96-well plate method,studied the inhibitory effect of lactic acid bacteria on Aspergillus niger under different p H values,temperatures,and enzyme treatments,with the inhibition rate of lactic acid bacteria onAspergillus niger colony as the index.The results showed that strain 1-6-2X had the best antibacterial effect againstAspergillus niger,with an antibacterial rate of 87.78%.It remained bacteriostasis at p H 3.0-5.0,and had good thermalstability.After being treated with pepsin,trypsin and neutral protease,its antibacterial rate decreased significantly,which could be used as the starting strain for developing lactic acid bacteria resistant to Aspergillus niger.
作者
陈晖
王恩胜
张玲玲
陈龙
朱静
CHEN Hui;WANG Ensheng;ZHANG Linging;CHEN Long;ZHU Jing(College of Food Science,Xinyang Agricultural and Forestry University,Xinyang Henan 464000)
出处
《现代农业科技》
2023年第16期192-195,199,共5页
Modern Agricultural Science and Technology
基金
信阳农林学院高水平科研孵化器建设基金项目(FCL202014)
信阳农林学院科研促进教学专项课题(kj-2022015)。
关键词
乳酸菌
黑曲霉
筛选
抑菌性能
lactic acid bacterium
Aspergillus niger
screening
antibacterial property
