分泌抗金黄色葡萄球菌细菌素乳酸菌的分离鉴定

为分离和筛选产抗金黄色葡萄球菌乳酸菌素的优势乳酸菌，利用乳酸菌分离培养基MRS从收集的各种腌制菜汁中分离培养乳酸菌，通过细菌培养特性、革兰氏染色特点、生理生化特性初步鉴定，同时根据Genbank中乳酸菌的16SrDNA序列设计特异性引物，采用PCR方法进一步鉴定，并以金黄色葡萄球菌为指示菌对乳酸菌的发酵上清液进行抑菌特性研究。结果表明，从腌渍菜汁中分离获得90株产酸菌，通过形态学、生理生化特性和PCR鉴定，结果73株产酸菌为乳酸杆菌；分泌产物抑菌试验表明，有10株菌具有抑制金黄色葡萄球菌活性，经酸排除和过氧化氢排除试验，仍然有5株乳酸菌的分泌产物具有抑制金黄色葡萄球菌活性。可见，从腌渍菜汁分离到的乳酸菌具有抑制金黄色葡萄球菌活性的特性，主要是通过分泌乳酸菌素来发挥作用。

Isolation and identification of lactic acid bacteria producing anti-Staphylococcus aureus bacteriocin

The study was carried out to separate the lactic acid bacteria which could produce the bacteriocin against S.aureus. In this experiment, the lactic acid bacteria were isolated from the salted and preserved vegetables with the MRS medium. Identification was done by bacterial culture characteristics, Gram stain characteristics, physiological and biochemical characterization, And the bacteria was identified by PCR. The antibacterial properties of lactic acid bacteria fermentation supernatant was studied. The results showed that 73 strains acid-producing bacteria were isolated, and were identified to Lactobacillus by morphological characteristics, biochemi- cal characteristics and PCR. The antibacterial test showed that there were ten strains Lactobacillus which secretory products could in- hibit staphylococcus aureus. Ruled out by acid and hydrogen peroxide exclusion experiments, there were still 5 strains of lactic acid bacteria which secretion can inhibit staphylococcus aureus. Therefore, in this experiment the lactic acid bacterium that isolated from the salted and preserved vegetables have the activity of anti-Staphylococcus aureus, which is mainly through the secretion of lactic acid bacteria.