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1株副干酪乳酸菌S-4对致病弧菌的抑制特性研究

梁晓明 曾嘉颖 王安利 叶剑敏 冯娟 廖绍安

梁晓明, 曾嘉颖, 王安利, 叶剑敏, 冯娟, 廖绍安. 1株副干酪乳酸菌S-4对致病弧菌的抑制特性研究[J]. 华南师范大学学报(自然科学版), 2019, 51(5): 66-74. doi: 10.6054/j.jscnun.2019067
引用本文: 梁晓明, 曾嘉颖, 王安利, 叶剑敏, 冯娟, 廖绍安. 1株副干酪乳酸菌S-4对致病弧菌的抑制特性研究[J]. 华南师范大学学报(自然科学版), 2019, 51(5): 66-74. doi: 10.6054/j.jscnun.2019067
LIANG Xiaoming, ZENG Jiaying, WANG Anli, YE Jianmin, FENG Juan, LIAO Shaoan. The Inhibition of Pathogenic Vibrios with Lactobacillus Paracasei S-4[J]. Journal of South China normal University (Natural Science Edition), 2019, 51(5): 66-74. doi: 10.6054/j.jscnun.2019067
Citation: LIANG Xiaoming, ZENG Jiaying, WANG Anli, YE Jianmin, FENG Juan, LIAO Shaoan. The Inhibition of Pathogenic Vibrios with Lactobacillus Paracasei S-4[J]. Journal of South China normal University (Natural Science Edition), 2019, 51(5): 66-74. doi: 10.6054/j.jscnun.2019067

1株副干酪乳酸菌S-4对致病弧菌的抑制特性研究

doi: 10.6054/j.jscnun.2019067
基金项目: 

农业部农产品质量安全监管专项项目 171721301092361071

2018中国农业部渔业节能减排专项项目 171821104022291001

广东省海洋渔业科技与产业发展专项重点项目 A201401B01

广东省海洋渔业科技攻关与研发重点项目 A201701B04

广州市科技计划重点项目 201804020058

详细信息
    通讯作者:

    廖绍安,讲师,Email:liaosha@scnu.edu.cn

  • 中图分类号: Q939.92

The Inhibition of Pathogenic Vibrios with Lactobacillus Paracasei S-4

  • 摘要: 针对弧菌病害的防治,选取了一株副干酪乳酸菌(Lactobacillus paracasei)S-4对4种致病弧菌进行体外拮抗实验,并在此基础上比较了不同发酵时长及稀释倍数的上清液对弧菌的抑制作用,同时探究了抑菌物质特性及进行共培养拮抗实验.结果显示:副干酪乳酸菌S-4对4株致病弧菌均具有显著的抑制作用.副干酪乳酸菌S-4生长过程中,0~16 h的上清液无抑菌活性,20 h后开始表现出对4株弧菌的抑制作用;36 h时的上清液对创伤弧菌、哈维氏弧菌、副溶血弧菌的抑制率大于95.42%,且该上清液3倍稀释后的抑菌活性无显著降低,为最佳收获时间;72 h时的上清液对溶藻弧菌的抑制率达到95.72%,6倍稀释后的抑菌活性无显著降低,为抑制溶藻弧菌的最佳收获时间.进一步探究菌株间的相互拮抗表明:副干酪乳酸菌S-4在共培养4~6 h就表现出明显的抑菌活性,比上清液提前12 h产生抑制效果,在培养初期就能有效抑制弧菌的生长.生化分析表明:抑菌物质对过氧化氢酶、蜗牛酶、胃蛋白酶不敏感,与多肽类物质无关,酸碱中和后抑菌活性完全消失,推测为有机酸.本研究表明:副干酪乳酸菌S-4对4株常见致病弧菌具有较强抑制作用,在水产养殖中具有潜在应用价值.
  • 图  1  乳酸菌S-4的36 h生长曲线、pH变化及对4株菌的抑菌圈面积变化

    Figure  1.  The growth curve, change of pH and inhibition zone area of L. paracasei S-4 in 36 h

    图  2  乳酸菌S-4的梯度稀释发酵上清液对哈维氏弧菌的抑制率

    注:图标上方不同字母表示同一发酵时间不同稀释倍数存在显著差异(P < 0.05),并且随着字母数值依此下降,下图同.

    Figure  2.  The inhibition of V. harveyi by the gradient diluted fermentation supernatant of L. paracasei S-4 cultured

    图  3  乳酸菌S-4的梯度稀释上清液对创伤弧菌的抑制率

    Figure  3.  The inhibition of V. vulnificus by the gradient diluted supernatant of L. paracasei S-4 cultured

    图  4  乳酸菌S-4梯度稀释上清液对副溶血弧菌的抑制率

    Figure  4.  The inhibition of V. parahaemolyticus by the gradient diluted supernatant of L. paracasei S-4 cultured

    图  5  乳酸菌S-4梯度稀释上清液对溶藻弧菌的抑制率

    Figure  5.  The inhibition of V. alginolyticus by the gradient diluted supernatant of L. paracasei S-4 cultured

    图  6  弧菌与乳酸菌S-4混合培养及单独培养的生长曲线

    Figure  6.  The growth curves of 4 strains of vibrio in co-culture system and alone

    表  1  发酵28 h的上清液对4株弧菌的抑菌圈面积

    Table  1.   The inhibition zone area of 28 h fermentation supernatant to four strains of vibrio

    菌株 抑菌圈面积/mm2
    溶藻弧菌 163.79±8.90a
    副溶血弧菌 115.39±5.97d
    创伤弧菌 114.85±1.31b
    哈维氏弧菌 117.07±6.14bc
    注:不同小写字母表示差异具有统计学意义(P < 0.05),表 2同.
    下载: 导出CSV

    表  2  发酵上清液经酶处理、超滤管超滤、pH调节后对抑菌活性的影响

    Table  2.   The effect of enzyme treatment, ultrafiltration, pH change on bacteriostatic activity of fermentation supernatant

    处理 溶藻弧菌 创伤弧菌 哈维氏弧菌 副溶血弧菌
    对照组 处理组 对照组 处理组 对照组 处理组 对照组 处理组
    酶处理 胃蛋白酶 218.44±3.98a 220.82±0.71a 183.63±8.49a 185.87±3.94a 175.32±1.39a 176.90±2.28a 196.91±4.98a 195.92±5.50a
    蜗牛酶 218.44±3.98a 218.79±1.92a 183.63±8.49a 183.61±0.66a 175.32±1.39a 174.93±2.51a 196.91±4.98a 193.69±1.52a
    过氧化氢酶 218.44±3.98a 219.65±3.56a 183.63±8.49a 181.32±2.73a 175.32±1.39a 176.88±2.15a 196.91±4.98a 195.79±4.05a
    超滤处理 30 kDa超滤 218.44±3.98a 219.37±0.55a 183.63±8.49a 182.64±1.70a 175.32±1.39a 173.34±2.28a 196.91±4.98a 200.45±3.32a
    10 kDa超滤 218.44±3.98a 217.70±0.32a 183.63±8.49a 187.04±2.72a 175.32±1.39a 176.88±2.71a 196.91±4.98a 196.03±0.60a
    3 kDa超滤 218.44±3.98a 217.58±3.04a 183.63±8.49a 186.24±2.24a 175.32±1.39a 175.32±2.11a 196.91±4.98a 197.41±2.08a
    酸碱处理 0.1 mol/L NaOH 218.44±3.98a 0b 183.63±8.49a 0b 175.32±1.39a 0b 196.91±4.98a 0b
    下载: 导出CSV
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  • 收稿日期:  2019-01-17
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