The Relation between Carbon Source and the Antimicrobial Effect of Lactobacillus Reuteri Fermentation Supernatant
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Abstract:
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.
