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卷曲乳杆菌与格氏乳杆菌选择性计数培养基的设计及共培养研究
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江南大学食品学院，江苏 无锡 214122

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张秋香（1979—），女，博士，教授，博士研究生导师，主要从事益生菌理论与技术、特殊生境益生菌功能发掘、口腔微生态与健康研究。E-mail：zhangqx@jiangnan.edu.cn

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国家自然科学基金面上项目（32072197）。


Selective Counting Medium Design and Co-culture of Lactobacillus crispatus and Lactobacillus gasseri
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School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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    摘要:

    【目的】 解析卷曲乳杆菌（Lactobacillus crispatus）CCFM1298与格氏乳杆菌（Lactobacillus gasseri）CCFM1201在共培养体系中的相互作用，为开发多菌株益生菌制剂提供理论依据。【方法】 通过设计选择性计数培养基，观察共培养体系中2株益生菌活菌数的变化，基于该结果解析2株益生菌的相互作用。【结果】 将培养基渗透压改变为1 600 mOsmol/kg，能够实现共培养体系中2株益生菌的有效分离及准确计数。无论以何种初始比例接种，在MRS液体培养基中混合培养后，格氏乳杆菌CCFM1201总是优势菌，原因是格氏乳杆菌CCFM1201的代时显著小于卷曲乳杆菌CCFM1298 （P<0.01）。以平衡代时为目标，发现低聚果糖能够有效缓解2株益生菌之间的营养生态位竞争，避免生长不平衡现象。【结论】 该研究初步揭示了2株益生菌之间的相互作用和有效缓解生长不平衡问题的方法，为后续多菌株益生菌制剂的理性设计与功能优化提供了新策略。

    Abstract:

    [Objective] This study aims to elucidate the interactions between Lactobacillus crispatus CCFM1298 and Lactobacillus gasseri CCFM1201 in a co-culture system, thereby providing a theoretical basis for the development of multi-strain probiotic preparations. [Method] By the design of selective counting medium, the viable cell counts of the two probiotic strains in the co-culture system were monitored, and the interactions of the two strains were elucidated based on the results. [Result] Adjusting the osmotic pressure of the medium to 1 600 mOsmol/kg enabled effective isolation and accurate counting of the two probiotic strains in the co-culture system. Regardless of the initial inoculation ratio, after co-culture in the MRS broth, Lactobacillus gasseri CCFM1201 always emerged as the dominant strain, which was attributed to its shorter generation time than that of Lactobacillus crispatus CCFM1298 (P<0.01). The experiment aiming to balance the generation time showed that fructooligosaccharides effectively alleviated the competition for nutrient niches between the two strains, thereby preventing imbalanced growth. [Conclusion] The study preliminarily reveals the interaction between the two probiotic strains and the method to effectively mitigate the imbalanced growth. The findings provide new strategies for the rational design and functional optimization of subsequent multi-strain probiotic preparations.

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王玉欣,毛丙永,唐鑫,赵建新,张秋香,崔树茂.卷曲乳杆菌与格氏乳杆菌选择性计数培养基的设计及共培养研究[J].食品与生物技术学报,2025,(3):66-74.

WANG Yuxin, MAO Bingyong, TANG Xin, ZHAO Jianxin, ZHANG Qiuxiang, CUI Shumao. Selective Counting Medium Design and Co-culture of Lactobacillus crispatus and Lactobacillus gasseri[J]. Journal of Food Science and Biotechnology,2025,(3):66-74.

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  • 收稿日期:2023-01-31
  • 最后修改日期:2023-02-26
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  • 在线发布日期: 2025-07-15
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