從日本市場之優酪乳篩選抗食品中毒致病菌之乳酸菌

Screening of the Lactobacillus species from the commercial yogurt in Japan that can inhibit growth of pathogenic bacteria in food.

陳文姈(Wen-Lin Chen)

指導教授 ： 段國仁

大同大學/工程學院/生物工程學系所/碩士(2009年)

摘要

本研究從日本市售五種品牌優格(Yogurt)中分離出六株乳酸菌，並利用API 50 CHL 鑑定出菌種，A品牌為Lactobacillus paracasei ssp. paracasei，B品牌為Lactobacillus acidophilus，C品牌為Lactobacillus delbrueckii ssp. bulgaricus，D品牌為Lactobacillus pentosus ，E品牌有兩株，分別標示為E-1、E-2；E-1鑑定為Lactobacillus plantarum，E-2鑑定為Lactobacillus delbrueckii ssp. delbrueckii。六株乳酸菌在MRS培養基中，進行培養，其細胞濃度以OD600nm表示，Lactobacillus paracasei ssp. paracasei之OD600nm值為8.50.9，Lactobacillus acidophilus之OD600nm值為6.20.4， Lactobacillus delbrueckii ssp. bulgaricus之OD600nm值為7.40.8，Lactobacillus pentosus之OD600nm值為9.70.9，Lactobacillus plantarum之OD600nm值為9.60.7，Lactobacillus delbrueckii ssp. delbrueckii之OD600nm值為6.61.4。這些利用MRS培養出來的乳酸菌對大腸桿菌、沙門氏桿菌之抑制能力最佳，對金黃色葡萄球菌、仙人掌桿菌、志賀氏菌之抑制能力次之，對腸炎弧菌則沒有顯著的抑制能力。將本研究之乳酸菌發酵液的pH值調整到pH 5.0 以上，結果發現對於測試的E. coli並無任何抑菌效果，此結果證明本研究之乳酸菌發酵液之抑菌效果來自於發酵所產生的乳酸與醋酸等代謝產物。

關鍵字

益生菌 ； 乳酸菌 ； 食品中毒致病菌 ； 優酪乳

並列摘要

We isolated 6 Lactobacillus species from five commercial yogurts (A, B, C, D, E) of Japanese market. The strains were identified to be Lactobacillus paracasei ssp. paracasei (A), Lactobacillus acidophilus (B), Lactobacillus delbrueckii ssp. bulgaricus (C), Lactobacillus pentosus (D), and Lactobacillus plantarum (E-1), Lactobacillus delbrueckii ssp. delbrueckii (E-2) by API 50. The strains were cultured in MRS medium, and the cell concentrations by OD600nm were 8.50.9, 6.20.4, 7.40.8, 9.70.9, 9.60.7, 6.61.4, respectively, for Lactobacillus paracasei ssp. paracasei (A), Lactobacillus acidophilus (B), Lactobacillus delbrueckii ssp. bulgaricus (C), Lactobacillus pentosus (D), Lactobacillus plantarum (E-1), Lactobacillus delbrueckii ssp. delbrueckii (E-2). Lactobacillus species performed the most inhibition activity to E. coli, Salmonella, followed by Staphylococcus aureus, Bacillus cereus, and Shigella. There was no significant inhibition activity to Vibrio parahaemolyticus. The pH of the fermentation broth was adjusted to above 5.0, and inhibition activity for the broth to E. coli was no longer existed. We concluded that the inhibition activity was from the metabolites such as lactate and acetate in the broth.

並列關鍵字

Lactic acid bacteria ； probiotic ； pathogenic bacteria in food ； yogurt

參考文獻

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