Screening of lactic acid bacteria against Pseudomonas aeruginosa and preliminary study on its mechanism

Authors

LI Jian-zhou, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; College of Life Sciences and Environment, Hengyang Normal University, Hengyang, Hunan 421008, China; Nanyue College of Hengyang Normal University, Hengyang, Hunan 421002, China; Hunan Key Laboratory for Conservation and Utilization of Biological Resources of Nanyue Mountainous Region, Hengyang Normal University, Hengyang, Hunan 421008, China
XIAO Yao-ting, Nanyue College of Hengyang Normal University, Hengyang, Hunan 421002, China
LI Hong-xiao, College of Life Sciences and Environment, Hengyang Normal University, Hengyang, Hunan 421008, China
CHEN Xiao-hua, College of Life Sciences and Environment, Hengyang Normal University, Hengyang, Hunan 421008, China; Nanyue College of Hengyang Normal University, Hengyang, Hunan 421002, China; Hunan Key Laboratory for Conservation and Utilization of Biological Resources of Nanyue Mountainous Region, Hengyang Normal University, Hengyang, Hunan 421008, China
LI An-ping, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

Abstract

Objective: In this study, Pseudomonas aeruginosa （PA） was used as the indicator bacteria, and based on the quorum sensing system, the lactic acid bacteria （LAB） that antagonized the effect of PA were screened and the antagonistic mechanism was preliminarily discussed. Methods: The mechanism of LAB antagonizing PA was explored by the tests of Oxford Cup Method screening LAB to inhibit the growth of PA, AI-2 expression of LAB, biofilm formation ability of PA, pyocyanin expression and the AI-2 expression of PA with LAB sterile supernatants, and the analysis of Pearson correlation. Results: The results showed that Lactobacillus gasseri LGchen and Lactobacillus salivarius S-5-6 have stronger abilities of antagonizing PA growth. The inhibition zone was more than 20 mm, and the relative fluorescence value of AI-2 was more than 1.2, and the inhibition rate of PA pyocyanin expression was above 50%, and the inhibition rate of PA biofilm formation was about 70%. The ability of LAB to inhibit the growth of PA was positively correlated with the ability of LAB to express AI-2 and the inhibition biofilm formation ability of PA, and this was negatively correlated with the pyocyanin expression of PA. Conclusion: LAB can inhibit the growth of PA by increasing the expression of AI-2, inhibiting PA biofilm formation and pyocyanin expression.

Publication Date

10-28-2021

First Page

6

Last Page

11,149

DOI

10.13652/j.issn.1003-5788.2021.10.002

Recommended Citation

Jian-zhou, LI; Yao-ting, XIAO; Hong-xiao, LI; Xiao-hua, CHEN; and An-ping, LI (2021) "Screening of lactic acid bacteria against Pseudomonas aeruginosa and preliminary study on its mechanism," Food and Machinery: Vol. 37: Iss. 10, Article 2.
DOI: 10.13652/j.issn.1003-5788.2021.10.002
Available at: https://www.ifoodmm.cn/journal/vol37/iss10/2

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