摘要
从发酵白菜中筛选获得乳酸菌.其中,植物乳杆菌A2发酵产物能够抑制大肠杆菌等多种细菌.在排除酸性产物和过氧化氢的干扰后,初步确定抑菌性产物为乳酸菌素类物质,确定其最适发酵生产条件为(%):麸皮水解液,蛋白胨1,酵母膏1.5,葡萄糖10,KH2PO4 0.4.
Lactic acid bacteria were obtained from fermented Chinese cabbage. Among them, a strain identified as Lactobcillus fermentium exhibited inhibitory activity to some kinds of bacteria such as Escherichia eoli et al. Eliminated the effects of organic acids and hydrogen peroxide, the inhibitory activity substance proved to be bactefiocin-like substance. The most suitable fermentation medium including bran hydrolysate, 1% peptone, 1.5% yeast extract, 10% glucose, 0.4% KH2PO4.
出处
《高师理科学刊》
2006年第2期63-65,共3页
Journal of Science of Teachers＇College and University
基金
黑龙江省教育厅科学技术研究项目(10553119)
关键词
乳酸菌
抑菌性
筛选
发酵
lactic acid bacteria
inhibitory activity
screen
fermentation
