新疆酸马奶中乳酸片球菌所产细菌素05-8的理化特性及分子量确定

Dtermination of physicochemical characteristics and molecular weight of bacteriocin 05-8 produced by pediococcus acidilactici isolated from xinjiang koumiss

首先对分离自新疆酸马奶中的乳酸片球菌所产细菌素05-8的理化特性进行研究,通过酶敏感性实验,确定乳酸片球菌05-8所产抑菌物质为细菌素,该细菌素在100℃90min和121℃10min具有较好的热稳定性,同时在pH值为2～8的范围内有抑菌活性。当细菌生长到稳定期时,达到最大产量1280AU,最佳收获期为13h。以单核细胞增生李斯特氏菌为指示菌,确定其对细菌的作用方式为杀死细菌,此外,还能抑制戊糖片球菌、嗜热链球菌、嗜酸乳杆菌La4、短乳杆菌AS1.12等革兰氏阳性菌。然后通过Tricine-SDS-PAGE活性抑菌实验测定此细菌素的分子量在14.4ku以下,初步确定细菌素05-8为Ⅱa类细菌素。

This research focused on the physicochemical characteristics of bacteriocin 05-8 produced by Pediococcus acidilactici isolated from xinjiang koumiss. Antibacterial substance produced by Pediococcus acidilactici 05-8 was determined as bacteriocin using enzyme sensitivity experiment. It had heat stability up to 100 ℃ （90 min） and 121 ℃ （10 min）. Antibacterial activity was remained during pH 2 to 8. It’s maximum production was 1280 AU during stationary phase and the best harvesting time was 13 h. It’s mode of action were bactericidal with Listeria monocytogenes as the indicator. Besides, It also exhibited the inhibition against other gram-positive bacteria, including Pediococcus pentosaceus, Streptococcus thermophilus, Enterococcusfacealis etc. By Tricine-SDS-PAGE, it＇s molecular weight was estimated to be belowe 14.4 kDa. These results provided the theory base for the use of the bacteriocin 05-8 in food preservation.