王海宽，陈 冲，王应东，沈发迪
(工业发酵微生物教育部重点实验室，天津科技大学生物工程学院，天津 300457)
摘 要：用食品级的大豆蛋白培养基代替 MRS 培养基进行植物乳杆菌发酵，并对其抗真菌活性进行研究，以期获得安全性较高的食品防腐剂．实验结果表明，植物乳杆菌 IMAU10014 发酵大豆蛋白培养基后的上清液对娄地青霉具有较高的抑菌活性．为了进一步提高植物乳杆菌 IMAU10014 发酵液抗真菌活性，对不同碳源、氮源、pH 和温度进行单因素研究，并通过 L9（3 4)正交实验优化得到最佳培养基组合及培养条件：葡萄糖 20,g/L、大豆蛋白 5,g/L、pH 6.5、温度37,℃植物乳杆菌 IMAU10014 发酵 48,h 时抑菌效果最佳．对抑菌物质的理化性质分析结果表明：植物乳杆菌IMAU10014 发酵浓缩上清液的抑菌活性对温度的变化不敏感；抑菌活性随着 pH 的升高而降低，经过蛋白酶 K 和胰蛋白酶处理后抑菌活性有所降低．
关键词：植物乳杆菌；食品原料；抗真菌
中图分类号：Q93 文献标志码：A 文章编号：1672-6510(2014)02-0001-05
Research on Antifungal Activity of Lactobacillus plantarum Fermented
from Food Grade Medium
WANG Haikuan，CHEN Chong，WANG Yingdong，SHEN Fadi
(Key Laboratory of Industrial Fermentation Microbiology，Ministry of Education，College of Biotechnology，
Tianjin University of Science & Technology，Tianjin 300457，China)
Abstract：In order to obtain high security food preservatives，MRS medium for the fermentation of Lactobacillus plantarum
was replaced by food grade medium，which was composed of soyabean protein and glucose. The result showed that the high
antifungal activity against Penicillium roqueforti was observed in the liquid supernatant of L. plantarum IMAU10014. After
optimization of the fermentation medium，optimal conditions for L. plantarum IMAU10114 were obtained：glucose 20,g/L，
soyabean protein 5,g/L，pH 6.5,and temperature 37,℃ for 48,h. Moreover，the physical and chemical chatacteristics of the
antifungal substance were analyzed. L. plantarum IMAU10014 was resistant to temperature. The antifungal activity de-
creased with the increase of pH value after the treatment of proteinase K and trypsin.
Key words：Lactobacillus plantarum；food grade medium；antifungal activity
