嗜酸乳杆菌WS所产细菌素生物学特性的研究

Study on the biological characteristics of bacteriocin produced by Lactobacilius acidophilus WS

LactobacliiusacidophilusWS在MRS培养基中经过37℃培养得到的细菌素经受70℃、121℃处理20min后,活性几乎不变,对以金黄色葡萄球菌为代表的革兰氏阳性菌有明显的抑制作用,而对大肠杆菌为代表的革兰氏阴性菌的抑制作用不明显,说明该细菌素是一种广谱抗菌的细菌素。细菌素对木瓜蛋白酶(papain)、蛋白酶K(proteinaseK)以及胰蛋白酶(trypsin)敏感,而对中性蛋白酶(subtilisin)和胃蛋白酶(pepsin)的敏感性差。在一定的范围内,细菌素的抑菌活性和环境的酸度呈正相关。

The bacteriocin produced by lactobacillus acidophilus WS at 37℃ in MRS culture medium was stable at 70,121℃ for 20min, and can inhibit Gram-positive staphylococcus aureus but not Gram -negative E.coli. The bacteriocin produced by L. acidophilus WS at 37℃ was sensitive to papain, proteinase K and trypsin but insensitive to subtilisin and pepsin. The inhibition spectrum of the bacteriocin was affected by environmental pH.