摘要
试验对罗伊氏乳杆菌6126的发酵上清液进行了系统研究。结果表明:罗伊氏乳杆菌6126发酵上清液可以产生细菌素,并研究了6126发酵上清液中细菌素的部分特性。该细菌素抑菌谱广,可以抑制多种革兰氏阳性菌和革兰氏阴性菌,对热(100℃,30min)和pH(2.0～10.0)稳定,胃蛋白酶、胰蛋白酶、木瓜蛋白酶、蛋白酶K等多种蛋白酶可使其部分失活。
This study ascertained that Lactabacillus reuteri 6126 could produce bacteriocin.The fermentation supernatant of the strain exhibited a broad spectrum of antagonistic activity against various species gram-positive and gram-negative bacterium. The fermentation supernatant of the strain was heat-stable （30rain at 100℃） and remained active after incubation from pH 2.0 to 10.0. The fermentation supernatant of the strain was found to be sensitive to proteolytic enzymes（pepsin, trypsin, papain, proteinase K）.
关键词
罗伊氏乳杆菌
细菌素
特性
Lactabacillus reutcri
bacteriocin
characteristic
