镇江香醋醋醅抑菌活性及机理的初步分析

Antibacterial activity of fermentation culture of Zhenjiang aromatic vinegar

摘要:

【目的】评价镇江香醋醋酸发酵过程中醋醅及其主要酿醋功能微生物的抑菌活性。【方法】采用琼脂扩散法评价醋醅和功能微生物的抑菌效果，并考察加热、蛋白酶解、透析等不同处理对发酵液抑菌活性的影响。【结果】醋醅水提取液及4种酿醋功能微生物(Acetobacter pasteurianus、A. pomorum、Lactobacillus helveticus、L. plantarum)的发酵上清液对4种指示菌具有明显的生长抑制效果。发酵上清液中的抑菌活性物质具有一定耐热性和蛋白酶敏感性，分子量小于8 kD。【结论】镇江香醋醋醅及其所含醋酸杆菌和乳酸杆菌对环境微生物具有生长抑制活性，且抑菌活性物质的种类具有多样性。

Abstract:

[Objective] Antibacterial activities of fermentation culture and dominant functional microbes in the acetic acid fermentation of Zhenjiang aromatic vinegar were evaluated. [Methods] The agar diffusion method was utilized to test antibacterial activity of the different samples. Effects of heating, protease hydrolysis, dialysis on the antibacterial activity of fermentation broth of functional microbes were determined. [Results] The result showed that the growth of four indicator strains were significantly inhibited by water extraction of fermentation culture and culture supernatants of 4 functional microbes, including Acetobacter pasteurianus, A. pomorum, Lactobacillus helveticus and L. plantarum. The antibacterial substances were thermo-stable, sensitive to proteases and the molecular weight was identified to be lower than 8 kD. [Conclusion] Diverse kinds of components contribute to the antibacterial activities of fermentation culture and functional microbes.