Antibacterial property of Lactobacillus plantarum SJ35 and preparation of compound preservative

Authors

LUO Peiwen, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Institute of Agro., Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
LIU Shuliang, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Sichuan Provincial Key Laboratory, Processing and Storage of Agricultural Products, Ya’an, Sichuan 625014, China
ZHU Yongqing, Institute of Agro., Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
GAO Jia, Institute of Agro., Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
LI Haixia, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
CHEN Shujuan, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Sichuan Provincial Key Laboratory, Processing and Storage of Agricultural Products, Ya’an, Sichuan 625014, China
HE Li, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Sichuan Provincial Key Laboratory, Processing and Storage of Agricultural Products, Ya’an, Sichuan 625014, China
ZHOU Kang, College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China; Sichuan Provincial Key Laboratory, Processing and Storage of Agricultural Products, Ya’an, Sichuan 625014, China

Abstract

By using Micrococcus luteus and Pseudomonas aeruginosa as indicator bacteria, the antibacterial properties for metabolites of Lactobacillus plantarum SJ35 was determined by Oxford cup double agar diffusion method, and the fermentation conditions of strain were selected by single factor experiment. The antibacterial effect of compound preservative was determined which was prepared by the combination of sodium chlorite and metabolites. Results indicated that metabolites of Lactobacillus plantarum SJ35 had good antibacterial activity; it was stable in high temperature, acid conditions, and sensitive to proteases; it also had a wide antibacterial spectrum. The optimal fermentation conditions were as followed: fermentation temperature 34 ℃, fermentation time 36 h and initial pH 6.0. The antibacterial circle diameter of metabolites was 25.68 mm and 19.96 mm for Micrococcus luteus and Pseudomonas aeruginosa respectively. The compound preservative which was prepared by the combination of 80% SJ35 metabolites and 600 mg/L sodium chlorite, could not only enhance inhibition of bacteria but also be antifungal.

Publication Date

7-28-2016

First Page

112

Last Page

116,201

DOI

10.13652/j.issn.1003-5788.2016.07.027

Recommended Citation

Peiwen, LUO; Shuliang, LIU; Yongqing, ZHU; Jia, GAO; Haixia, LI; Shujuan, CHEN; Li, HE; and Kang, ZHOU (2016) "Antibacterial property of Lactobacillus plantarum SJ35 and preparation of compound preservative," Food and Machinery: Vol. 32: Iss. 7, Article 27.
DOI: 10.13652/j.issn.1003-5788.2016.07.027
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/27

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