乳酸链球菌素对乳酸菌抑菌作用的研究

Antimicrobial Activity of Nisin against Lactic Acid Bacteria

目的:为了观察Nisin对乳酸菌的抑菌效果,探讨Nisin作为食品级载体筛选方法的最佳抑菌浓度和持续时间。方法:采用试管稀释法和纸片扩散法检测Nisin对乳酸菌的抑菌浓度,并根据乳酸菌的OD600nm作出生长曲线,以研究Nisin对乳酸菌的抑菌效果。结果:Nisin对乳品工业常用乳酸菌具有较强的抑菌作用,仅某些乳酸乳球菌对Nisin表现出抗性;Nisin对乳酸菌有较持久的抑菌效果,可达30～48h以上。结论:该实验为Nisin作为食品级载体筛选方法的最佳抑菌浓度和持续时间提供了依据。

Nisin is a bacteriocin used against food spoilage bacteria. The effect of these important antibacterial agents on the growth of lactic acid bacteria was investigated. nisin MIC values were measured by test-tube dilution and disc diffusion methods. The growth curve of lactic acid bacteria was obtained based on its OD600nm absorptions. The results showed that nisin possessed strong and persistent antimicrobial effect on common lactic acid bacteria in dairy industry except for some Lactococcus lactis strains. This study provided the theoretical basis for investigating the MIC and inhibiting time of Nisin to select food-grade recombinant Lactobacillus.