不同品种[具体品种未提及]中本土乳酸菌对胃肠道病原体的拮抗作用及定量评估
Antagonistic and Quantitative Assessment of Indigenous Lactic acid Bacteria in Different Varieties of against Gastrointestinal Pathogens.
作者信息
Afolayan Ayorinde Oluwatobiloba, Ayeni Funmilola Abidemi, Ruppitsch Werner
机构信息
Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Ibadan, Ibadan, Oyo State, Nigeria.
Austrian Agency for Health and Food Safety, Institute of Medical Microbiology and Hygiene, Vienna, Austria.
出版信息
Pan Afr Med J. 2017 May 10;27:22. doi: 10.11604/pamj.2017.27.22.9707. eCollection 2017.
INTRODUCTION
is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Traditionally, uncooked is normally administered to diarrhoea patients to reduce the frequency of stooling. This study was therefore undertaken to identify, quantify and determine the antimicrobial properties of lactic acid bacteria (LAB) isolated from Ogi.
METHODS
The samples (Yellow, white, sorghum) were obtained from different market in Ibadan, Nigeria and Ogi control (cooked, uncooked and Omidun) were prepared with the viable counts of bacteria monitored over 5 days period. LAB were isolated from the varieties and identified by partial sequencing of 16S rRNA gene. The antimicrobial activities of the cell free supernatant (CFS) and the viable cells of the isolated LAB against EC004, sp. SS11, sp. SS10 were investigated by agar diffusion assay, agar overlay method, and coculture growth studies.
RESULTS
had the highest LAB count while cooked ogi has the lowest LAB count. sp. and sp. were isolated from Ogi in this study. Large zone of inhibition (11≤x≤20) was observed with CFS against sp. SS11 and sp. SS10 and also the overlay method. Coculture studies of , and with sp. SS11 showed a 5-8 log reduction of the pathogens' growth after 24 hours as compared with the control.
CONCLUSION
and its contents have antimicrobial properties against pathogenic organisms.
引言
奥吉（Ogi）是一种广受欢迎的发酵谷物粥，主要在尼日利亚西部食用。传统上，未煮熟的奥吉通常用于腹泻患者，以减少排便频率。因此，本研究旨在鉴定、定量并确定从奥吉中分离出的乳酸菌（LAB）的抗菌特性。
方法
从尼日利亚伊巴丹的不同市场获取奥吉样品（黄色、白色、高粱），并制备奥吉对照品（煮熟的、未煮熟的和奥米顿），在5天内监测细菌的活菌数。从这些品种中分离出乳酸菌，并通过16S rRNA基因的部分测序进行鉴定。通过琼脂扩散试验、琼脂覆盖法和共培养生长研究，研究了分离出的乳酸菌的无细胞上清液（CFS）和活菌对大肠杆菌EC004、沙门氏菌sp. SS11、志贺氏菌sp. SS10的抗菌活性。
结果
奥吉的乳酸菌数量最高，而煮熟的奥吉乳酸菌数量最低。本研究从奥吉中分离出了乳酸杆菌属（Lactobacillus）和双歧杆菌属（Bifidobacterium）。观察到CFS对沙门氏菌sp. SS11和志贺氏菌sp. SS10以及琼脂覆盖法有较大的抑菌圈（11≤x≤20）。乳酸杆菌属、双歧杆菌属与沙门氏菌sp. SS11的共培养研究表明，与对照相比，24小时后病原体的生长减少了5-8个对数。
结论
奥吉及其成分对致病生物具有抗菌特性。
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