Study On The Lactobacillus Buchneri’s Growth Characteristics And Its S-Layer Protein

Lactobacillus spp is one of the normal mieroflora in human and animal intestinal and vaginal tracts, and can exert Probiotie effects through competitive colonization, improvement of intestine microecologieal environments, and enhancement of immune functions.In this paper6strains of Lactobacillus spp were isolated from natural fermented vegetable juice, and silage feed in modified MRS medium, and identified through conventional classification methods including colony characteristics, cell morphology, physiological and biochemical properties, as well as16S rDNA sequence analysis. They were Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus pentosus, Lactobacillus casei, and Lactobacillus buchneri. The S-layer protein of each isolated strain was analysised by SDS-PAGE. The result showed that Lactobacillus buchneri LBZ8expressed more S-layer protein than that of the others. The growth and characteristics of LBZ8strain were investigated. The results showed that the LBZ8has strong tolerance in1.Ommol/L of hydrogen peroxide (H2O2). Clear rate of superoxide anion (O2-), hydroxyl radical and DPPH were43.12%,86.52%,40%respectively. The contentration of GABA and D-mannitol is11.588mg/mL, and19.46mg/mL respectively in the fermentated liquid of LBZ8strain. The fermentated liquid showed the inhibitory effect against Escherichia, Candida albicans, and strong ability of agglutinating pathogenic bacteria. The S-layer protein was purified by Micro protein PAGE Recovery Kit. The purified S-layer protein can adhere to cell surface of Escherichiacoli, Staphylococcus aureus, Canidia Albicans, Streptococcus suis. At the same time S-layer proteins also showed the ability to aglutinate these bacteria.Lactobacillus Buchneri LBZ8grow rapidly, and have strong abilities of antioxidant and freeradical scavenging and can product GABA and D-mannitol, inhibiting the growth of E.coli and Candida albicans. A lot of S-layer proteins were expressed on the cell surface of Lactobacillus Buchneri LBZ8. These features of LBZ8make it have a value for development and utilization in the industries of medical, food, and feed.