【摘 要】
：
从源自传统东北酸菜的12 株乳酸菌中筛选对单核细胞增生李斯特氏菌有较强拮抗作用的低温生长菌株,并分析其对单增李斯特菌生物膜形成的影响.首先测定乳酸菌菌株的低温生
【机 构】
：
渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁省食品安全重点实验室辽宁锦州121013山东美佳集团有限公司山东日照276800上海海洋大学食品学院上海20130
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从源自传统东北酸菜的12 株乳酸菌中筛选对单核细胞增生李斯特氏菌有较强拮抗作用的低温生长菌株,并分析其对单增李斯特菌生物膜形成的影响.首先测定乳酸菌菌株的低温生长特征和抑菌活性；然后采用定量法和定性法分析乳酸菌菌株对单核细胞增生李斯特菌生物膜形成和形态结构的影响；最终通过生理生化和16S rDNA 测序对乳酸菌菌株进行鉴定.结果表明：菌株Z01 在10 ℃低温下生长,培养72 h 后OD595 nm值增加0.23,并且具有抗单增李斯特菌活性,抑菌圈直径达19.79 mm.菌株Z01 粗提物的最小抑菌浓度为16.0 mg/mL,当粗提物浓度为0.5 MIC 和1.0 MIC 时,对生物膜形成抑制率分别为59.33℅和77.77℅,对生物膜粘附细菌的抑制率分别为14.49℅和26.44℅.该菌株被鉴定为融合魏斯氏菌(Weissella confusa),以期为研发在低温条件控制单核细胞增生李斯特菌的生物制剂奠定基础.
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