本研究考察了碳源对罗伊氏乳杆菌LYS-1发酵特性和发酵上清液抑菌效果的影响，以此探讨碳源与LYS-1代谢产生抑菌物质的关系。LYS-1接种于不同碳源配方的培养基中，测定发酵过程中酸度、活菌数的变化以及发酵上清液的抑菌效果。结果显示，LYS-1以蔗糖、麦芽糖和葡萄糖为碳源时抑菌圈直径依次为9.84 mm、8.55 mm和7.65 mm，以果糖、乳糖和甘油为碳源时则无抑菌圈。活菌数≥1.00×109 CFU/mL时抑菌圈才会出现，且活菌数的增加有利于抑菌圈直径的增大。葡萄糖和蔗糖复配具有较优的抑菌效果，且蔗糖添加量在5%~10%范围内增加可以提高抑菌效果。以葡萄糖和果糖等当量替换蔗糖具有同等的抑菌效果，碳源为1.00%葡萄糖+10.00%蔗糖或6.26%葡萄糖+5.26%果糖时发酵上清液的抑菌效果最强。碳源影响LYS-1代谢产生抑菌物质，葡萄糖和果糖是影响发酵上清液抑菌效果的关键性因素。

This study investigated the influence of carbon source on the fermentation properties of Lactobacillus reuteri (LYS-1) and its antimicrobial effect of derived fermentation supernatant, as well as the relationship between the carbon source and the antimicrobial substance produced via LYS-1metabolism. LYS-1 was inoculated in the media formulated with different carbon sources, and then the changes in the acidity, viable cell count and the antimicrobial effect of fermentation supernatant were examined during the fermentation process. The results showed that the diameter of the inhibition zone of LYS-1was 9.84 mm, 8.55 mm and 7.65 mm, respectively, when glucose, sucrose or maltose was used as the carbon source, with no inhibition zone detected for fructose, lactose and glycerol. The inhibition zone appeared only when the viable cell count was not lower than 109 CFU/mL, and the increase in the viable cell count facilitated the increase of the diameter of inhibition zone. The combination of glucose and sucrose led to a greater antimicrobial effect, and an increase of sucrose in the range of 5%~10% could improve significantly the antimicrobial effect. Replacing sucrose with glucose and fructose in equivalent amounts resulted in the same antimicrobial effect. The antimicrobial effect was the greatest when the carbon source was 1.00% glucose + 10.00% sucrose or 6.26% glucose+ 5.26% fructose. Carbon source affected the metabolism of LYS-1 to produce antimicrobial substances, with glucose and fructose being the key factors affecting the antimicrobial effect of fermentation supernatant.

广州市产学研协同创新联盟专题（201604046011）