Hassan Yousef I, Bullerman Lloyd B
Food Science and Technology Department, University of Nebraska-Lincoln, 349 Food Industry Complex, Lincoln, Nebraska 68583-0919, USA.
Int J Food Microbiol. 2008 Jan 15;121(1):112-5. doi: 10.1016/j.ijfoodmicro.2007.11.038. Epub 2007 Nov 17.
Lactic acid bacteria were isolated from four different sourdough bread cultures previously investigated for antifungal activity. A total of 116 isolates were obtained and screened for antifungal activity against a battery of molds. The most inhibitory isolate obtained was identified by API 50 CHL and 16s ribosomal RNA genotyping and found to be Lactobacillus paracasei ssp. tolerans. This isolate completely inhibited the growth of Fusarium proliferatum M 5689, M 5991 and Fusarium graminearum R 4053 compared to controls in a dual agar plate assay.
从之前对其抗真菌活性进行过研究的四种不同酸面团面包培养物中分离出乳酸菌。共获得116株分离物，并针对一系列霉菌进行抗真菌活性筛选。通过API 50 CHL和16s核糖体RNA基因分型鉴定出抑制作用最强的分离物，发现其为副干酪乳杆菌耐酸亚种。在双琼脂平板试验中，与对照相比，该分离物完全抑制了层出镰刀菌M 5689、M 5991和禾谷镰刀菌R 4053的生长。
