摘要
从生姜中采用常规无菌组织分离法分离纯化内生菌。用碱裂解法分离的提取内生菌中的抗菌蛋白,通过抑菌圈测试法检测其对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌的抑菌活性,并对其生物稳定性进行研究和分析。结果发现抗菌蛋白对枯草芽孢杆菌抑菌效果最强,其次为金黄色葡萄球菌,对大肠杆菌的抑菌效果相对较弱。抗菌蛋白的最适pH范围是6.0～7.5,对胰蛋白酶有较好的稳定性、且耐热性强。
An antibacterial protein was extracted from Zingiber officinale Rose endophyte with improved SDS alkaline lysis method. Bacteriostatic test and biological stability were studyed, it has the strongest antibacterical activity to Bacillus subtilis,and to Staphyloccocus aureus Rosenbach effect takes the second place. As forEscherichia coli, its antibacterical activity are less sensitive. The optimum pH range of protein was 6.0 ℃- 7.5 ℃.We find that these peptides have the stabilization of nature of the biological stability, heat resistance, strong inhibitory effect.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期43-45,共3页
Food Research and Development
关键词
内生菌
抗菌蛋白
抑菌作用
Zingiber officinale Rose
antibacterial protein
bacteriostasis
