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Influence of pH, Heat and enzymatic Treatments on the Activity of Antibacterial Substance in MRS and Milk Media Produced by Lactobacillus fermentum F6

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Agricultural Sciences in China 2010年第6期9卷 911-920页

作者： ZHANG Yong LIU Yong BAO Yan ZHANG He-ping Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education/Department of Food Science and Engineering InnerMongolia Agricultural University Hohhot 010018 P.R. China

This study aimed to investigate the influence of pH,heat and enzymatic treatments on the activity of antibacterial substance in MRS,skim soy milk and bovine milk media fermented by a potential probiotic Lactobacillus fermentum *** antibacterial activity of the culture supernatant of *** F6 was tested against a wide range of Gram-positive and Gram-negative pathogenic bacteria including Staphylococcus aureus,Escherichia coli,Listeria monocytogenes,Salmonella typhimurium,and Shigella *** antibacterial activities were detected in MRS and milk but not in soy *** presumed that three kinds of probable components including organic acids,heat-stable and heat-labile proteinaceous compounds were involved in antibacterial activity of fermented MRS and *** influence of acids on antibacterial activity was pH-dependent and this effect multiplied with thermal treatments seemed *** analyses showed various significant differences of antibacterial activity among five pathogens were observed in pH and heat *** untreated fermented milk showed higher inhibitory activity to Gram-positive pathogenic bacteria than Gram-negative bacteria （P 〈 0.05）,indicating antibacterial substances of fermented milk are greatly different from fermented *** accurate stimulated gastrointestinal transit showed antibacterial substances would have no influence on intestinal *** range of antibacterial substances from pH 2.0 to 6.0 can be potentially used as food biopreservatives and alternative therapeutics.

关键词： Lactobacillusfermentum F6 antibacterial activity pH thermal treatments enzymatic effect

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