【作者】 赵智兴；

【导师】 王加启；

【作者基本信息】 中国农业科学院 ， 养殖， 2006， 硕士

【摘要】 乳酸菌，是一群可以发酵碳水化合物，并产生大量乳酸的革兰氏阳性杆菌或球菌的统称。乳酸菌的应用具有悠久的历史，人类远在古代，就不自觉地在食品酿造与加工上应用了乳酸菌。从乳酸菌被发现至今，对其研究已有一个多世纪的历史。人类通过百余年的研究和探索，已经对乳酸菌的来源、性质、功能、运用、培养等诸多方面，有了明确的了解和深入的探析。目前，国内外对乳酸菌的研究和探讨，一直将其拮抗作用作为研究的重点。随着人民健康意识的提高，人们越来越倾向于预防疾病而非治疗疾病，于是便对功能性食品产生了浓厚的兴趣，尤其是可作为食品的乳酸菌制品。所以，本文将选题的方向定于对乳酸菌的抑菌作用的研究，利用牛津杯法，通过17株乳酸菌(其中15株分离自酸马奶酒)发酵上清液对7株人源性肠道致病菌的抑菌实验(并对上清液调节不同pH值、经热和胃蛋白酶、胰蛋白酶处理)。初步分析乳酸菌抑菌活性物质的特性及抑菌能力范围，从而筛选出其中对人体肠道致病菌抑菌活性较强的菌株，以便作为发酵剂用于生产，从而造福于人类。结果表明，这些乳酸菌上清液对肠道致病菌均有明显抑菌特性，在pH值2.0-3.0时抑菌活性最强，pH值达6.0以上丧失活性，并抑菌物对热稳定，其活性不被蛋白酶破坏，NaOH溶液对其活性有一定的减弱作用。更多还原

【Abstract】 Lactic acid bacteria are a group of related bacteria that produce lactic acid as a result of carbohydrate fermentation. Since ancient times, these microbes have been broadly used by human beings in the production of fermented or cultured food products.After hundreds of years’ research on lactic acid bacteria, their sources, nature, function and application have been understood well, and nowadays, the focus is on the antagonistic action of lactic acid bacteria home and abroad.With the increased awareness of health, people tend to prevent the illness rather than treat it. Therefore, functional foods, especially, products of lactic acid bacteria appeal to more and more people.In this paper, the inhibited effects of 17 strain lactic acid bacteria(15 strains were isolated from Koumiss that were taken from grassland in Inner Mongolia) against 7 strain pathogenic bacteria were studied. Also, the inhibitory character and range of lactic acid bacteria were researched. The study aims to select some strains which have stronger inhibitory activity as yeasts for further production and application.The result shows that lactic acid bacteria with pH 2.0-3.0 low enough can best inhibit the growth of the most common human pathogens, while will stop inhibitory activity with pH topped to 6.0. In addition, the inhibitory activity is stable in heat and constant with proteinase, but weakened by NaOH solutions.更多还原