摘要
目的:探讨从酸菜汁中筛选分离到的乳酸杆菌所产抑菌物质的生物学性质。方法:菌株HD1.7发酵液经提取、纯化获得具有抑菌活性的干粉,采用尿素-SDS-PAGE不连续凝胶电泳法确定该物质的分子量,并对其热敏感性、酶敏感性、抑菌活性的适宜pH值及部分抑菌谱进行测定。结果:该物质具有蛋白质性质,分子量为14 000左右的小肽,热稳定性好,可被胰蛋白酶水解,pH 2时抑菌效果最佳。结论:此小分子肽是一种具有研发价值的微生物天然防腐剂。
Objective :To investigate the biological features of antibacterial substance produced by lactobacillus isolated from Chinese sauerkraut juice, Methods:The strain HD1.7 producing antibacterial substance was identified and its product was purified. The molecular weight was determined by the Urea - SDS - Polyacrylamicle Gel Electrophoresis technique. The features of heat - resistant, enzyme sensitivity, pH applicable scope and antibacterial spectrum were detected. Results:The substance was a small peptide with molecular weight about 14 000, and it was stable to heat and sensitive with trypsin. Inhibition activity was the strongest at pH 2. Conclusion :The substance was a valuable microbiological peptide preservative for reseaching.
出处
《中国卫生检验杂志》
CAS
2006年第2期129-130,共2页
Chinese Journal of Health Laboratory Technology
基金
黑龙江省发改委重大课题资助项目([2002]1199)
关键词
乳酸杆菌
抗菌肽
生物学性质
Lactobacillus
Antibacterial peptide
Biological feature