摘要
从泡菜中分离的329株乳酸菌中,筛选出一株产细菌素的乳酸菌,编号为SD-22。经生理生化实验鉴定为短乳杆菌(Lactobacillus brevis)。在排除过氧化氢干扰和有机酸抑菌作用后,brevicin SD-22对革兰氏阳性细菌和革兰氏阴性细菌具有较好的抑制作用,对部分真菌也有抑制作用,但对酵母菌和青霉无抑制作用,具有良好的热稳定性和pH值稳定性,经胰蛋白酶、胃蛋白酶和蛋白酶K处理后抑菌活性完全消失,对α-淀粉酶不敏感。因此初步认为该菌株是一株产广谱细菌素的乳酸菌。
Lactobacillus brevis SD-22 was selected from 329 lactic acid bacteria isolated from traditional Chinese pickles, The strain was found able to produce a bacteriocin strongly inhibited Staphylococcus aureus ATCC 63586 and Escherichia coli ATCC 24936. This bacteriocin, which was designated brevicin SD-22, was purified by ammonium sulphate precipitation for further studies. Brevicin SD-22 exhibited a wide range of antimicrobial activity, strong heat stability （ 121 ℃, 15 min） and pH stability （pH 3.0 -- 8.0）. Brevicin SD-22 was sensitive to protease but insensitive to α-amylase. Thus, Brevicin SD-22 has the potential to be applied in food preservation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第3期171-175,共5页
Food Science
基金
“十一五”国家科技支撑计划项目(N2006BAC01A04
2007BAC06B08)
关键词
乳杆菌
细菌素
特性
Lactobacillus brevis
bacteriocin
characterization
