乳酸杆菌小分子抗菌肽生物学性质的初步研究

Study on biological features of small molecular antibacterial peptide produced by lactobacillus

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.