从腐败食品中分离的乳酸菌生物被膜形成的影响因素

摘要

从腐败的蔬菜和肉质食品中分离筛选乳酸菌(LAB),并以其作为研究对象,对乳酸菌生物成膜不同影响因素进行研究.生化分离鉴定乳酸菌,在不同的营养物质浓度及培养条件下,用96孔板法检测乳酸菌成膜.在无外添加物,37℃和42℃的培养温度,pH 4有利于乳酸菌生物膜的形成,低温不利于生物膜的形成.低浓度的NaCl可促进LAB形成生物膜,但高于某浓度,就抑制LAB成膜.不同LAB菌株对不同葡萄糖浓度成膜效果不同,且与温度交互作用.结果表明,腐败食品中乳酸菌具有一定的生物被膜形成能力,控制乳酸菌生物膜的形成对于防治食品的腐败变质具有一定的意义.%To isolate and identify lactic acid bacteria (LAB) from spoiled food and investigate the effect of different factors on biofilm formation. The strains were identified by the biochemistry methods. Biofilm formation was tested by microtiter-plate method under the different nutrient conditions, temperature and pH. The strains' biofilm was detected by microtiter - plate method. 37℃, 42℃ and pH4 suboptimal for growth increased the production of biofilm. Low concentration of sodium chloride enhanced the biofilm formation (BF), but above a certain level, BFs were restrained. Different concentrations of glucose have different effect on strains biofilm formation at different temperatures. BFs were spread widely among lactic acid bacteria from spoiled food. Preventing the formation of BFs has its significance in food preservation.