Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland.
Int J Food Microbiol. 2010 Jun 30;141(1-2):116-21. doi: 10.1016/j.ijfoodmicro.2010.05.002.
A total of 129 lactic acid bacteria (LAB) were screened for antifungal activity against common Fusarium spp. isolated from brewing barley. Four out of the five most inhibiting isolates were identified as Lactobacillus brevis, whereas one belonged to Weissella cibaria. L. brevis PS1, the isolate showing the largest inhibition spectrum, was selected and the influence of its freeze-dried cell-free supernatant (cfsP) on germination of macroconidia as well as mycelia growth was investigated using Fusarium culmorum as target organism.Addition of cfsP into the growth medium at concentrations > or = 2% altered the growth morphology of F.culmorum, whereas at concentrations > 5% the outgrowth of germ tubes from macroconidia was delayed and distorted. The presence of 10% cfsP completely inhibited the outgrowth of F. culmorum macroconidia. The activity of the compounds produced by L. brevis PS1 was higher at low pH values, i.e. pH < 5. Heating and/or proteolytic treatment reduced the inhibitory activity of cfsP, indicating that L. brevis produces organic acids and proteinaceous compounds which are active against Fusarium spp.
从酿造用大麦中分离出的常见镰刀菌属真菌（Fusarium spp.），共筛选出 129 株具有抗真菌活性的乳酸菌（LAB）。5 株抑菌效果最显著的分离菌中有 4 株被鉴定为短乳杆菌（Lactobacillus brevis），另外 1 株属于魏斯氏菌属（Weissella cibaria）。其中，L. brevis PS1 表现出最大的抑菌谱，被选中并研究其冻干无细胞上清液（cfsP）对大孢子萌发和菌丝生长的影响，以镰刀菌属（Fusarium）为目标菌。在生长培养基中添加 cfsP 的浓度＞=2%会改变 F. culmorum 的生长形态，而浓度＞5%会延迟和扭曲大孢子的芽管生长。10%的 cfsP 存在完全抑制 F. culmorum 大孢子的生长。L. brevis PS1 产生的化合物的活性在较低的 pH 值下（pH＜5）更高。加热和/或蛋白水解处理降低了 cfsP 的抑制活性，表明短乳杆菌产生的有机酸和蛋白类化合物对镰刀菌属真菌具有活性。
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