摘要
利用牛津杯法从传统泡菜和腊肠中分离的80株乳酸菌中筛选出10株具有较高抑菌活性的乳酸菌。通过排除酸性产物有机酸、过氧化氢干扰及抑菌谱试验,LAB5和LAB55仍表现广谱的抑菌活性;2菌株发酵上清液经蛋白酶K、木瓜蛋白酶和胰蛋白酶处理后抑菌活性均有降低,其中LAB5对木瓜蛋白酶敏感,因此可以初步判定这2株乳酸菌产生的抑菌物质为细菌素。2种细菌素具有良好的热稳定性,pH值越低抑菌能力越强;2株菌表现良好的产酸能力,经生理生化和16S rDNA鉴定为植物乳杆菌。
Ten strains lactic acid bacteria （LAB） with high anti-bacterial activity were isolated from 80 LAB strains fi＇om traditional fermented pickles and sausage by the method of Oxford cup. After eliminated the disturbances of organic acids, H202 and analysis of anti-bacterial spectrum, LAB 5 and LAB 55 still exhibited broad-spectrum effects on bacteriostasis. Antimicrobiostatic activity of two fermentation supematants were both decreased after treated with protease K, trypsin and papain. In addition, LAB 55 is sensitive to papain. Therefore, it was preliminary suggested that the bacteriostats should be protein bacteriocin. The two bacteriocins had good thermal stability, higher anti-bacterial activity with lower pH value. Two strains of LAB5 and LAB 55, with strong ability of acid production, were identified as Lactobacillus plantarum by the physiological and biochemical characteristics and 16 SrDNA sequence.
出处
《中国酿造》
CAS
北大核心
2010年第5期42-46,共5页
China Brewing
基金
国家863项目课题(2007AA091806)
关键词
乳酸菌
细菌素
抑菌能力
lactic acid bacterium
bacteriocin
anti-bacterial activity
