Inhibition of in vitro growth of Shiga toxin-producing Escherichia coli O157:H7 by probiotic Lactobacillus strains due to production of lactic acid

被引：116

作者：

Ogawa, M

Shimizu, K

Nomoto, K

Tanaka, R

Hamabata, T

Yamasaki, S

Takeda, T

Takeda, Y

机构：

[1] Yakult Cent Inst Microbiol Res, Kunitachi, Tokyo 1868650, Japan

[2] Natl Childrens Med Res Ctr, Setagaya Ku, Tokyo 1548509, Japan

[3] Int Med Ctr Japan, Res Inst, Shinjuku Ku, Tokyo 1628655, Japan

[4] Univ Tsukuba, Sch Med, Tsukuba, Ibaraki 3058575, Japan

[5] Natl Ins Infect Dis, Shinjuku Ku, Tokyo 1628640, Japan

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2001年 / 68卷 / 1-2期

关键词：

STEC O157 : H7; Lactobacillus casei strain Shirota; lactic acid; undissociated form; growth inhibition;

D O I：

10.1016/S0168-1605(01)00465-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The inhibiting characteristics of lactic acid bacteria on Shiga toxin-producing Escherichia coli (STEC) O157:H7 (three strains, clinically isolated) was investigated by using a batch fermentation system. The species such as Lactobacillus casei strain Shirota or L. acidophilus YIT 0070 exert growth inhibitory and bactericidal acitivities on STEC. The pH value and undissociated lactic acid (U-LA) concentration of the culture medium of STEC cocultured with L. casei or L. acidophilus dramatically lowered when compared with those of the control culture. The cytotoxic properties of U-LA on STEC strain 89020087 analyzed in vitro was divided into two phases, i.e., the bacteriostatic phase (between 3.2 to 62 mM) and the bactericidal phase (over 62 mM), These data suggest that the bactericidal effect of Lactobacillus on STEC depends on its lactic acid production and pH reductive effect. (C) 2001 Elsevier Science B.V. All rights reserved.

引用

页码：135 / 140

页数：6

共 36 条

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