| 一株从酸菜中分离的产细菌素乳杆菌的鉴定及其所产抑菌物质的研究 |
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| 引用本文： | 牛爱地,韩建春.一株从酸菜中分离的产细菌素乳杆菌的鉴定及其所产抑菌物质的研究[J].东北农业大学学报,2009,40(10). |
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| 作者姓名： | 牛爱地 韩建春 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨,150030 |
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| 基金项目： | 黑龙江省科技攻关项目 |
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| 摘 要： | 从酸菜汁中分离出一株有抑菌活性的菌株,经鉴定为乳杆菌A5。温度、pH对菌株发酵上清液的影响以及发酵上清液对酶的敏感性的研究表明,发酵上清液中的抑菌物质对胃蛋白酶、木瓜蛋白酶较敏感,说明抑菌物质是一种蛋白质,确定为细菌素。该细菌素具有良好的热稳定性,在121℃20min的高温条件下,仍具有较强的抑菌活性。菌株所产细菌素在酸性条件下有较强的抑菌活性(pH3.0～5.0);菌株产生的细菌素可以较好地抑制革兰氏阳性、阴性菌,表明菌株所产细菌素是一类具有广谱抑菌活性的细菌素。
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| 关 键 词： | 乳杆菌 细菌素 抑菌特性 |
Identification and study on bacteriocin-producing Lactobacillus screened from Sauerkraut |
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| NIU Aidi,HAN Jianchun.Identification and study on bacteriocin-producing Lactobacillus screened from Sauerkraut[J].Journal of Northeast Agricultural University,2009,40(10). |
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| Authors: | NIU Aidi HAN Jianchun |
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| Abstract: | A lactic acid bacteria A_5 strain was isolated from the sauerkraut. The results showed that the supernatant of A_5 strain was sensitive with pepsin and papain, the inhibitory material of A_5 strain was a kind of protein, which could be classed as bacteriocin. The bacteriocin had the strong heat endurance, and it still had the strong bacteriostatic activity at 121 ℃, 20 min. The bacteriocin had the strong bacteriostatic activity in pH 3.0-5.0. The bacteriocin showed inhibition to some gram-positive and gram-negative bacteria. Therefore, it was a kind of bacteriocin with broad-spectrum antimicrobial activity. |
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| Keywords: | Lactobacillus bacteriocin antimicrobial properties |
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