摘要
从四川泡菜中分离得到一株产细菌素的菌株,经形态学、生理生化鉴定等试验,初步鉴定此菌株为乳酸菌。对其所产细菌素做温度、pH、蛋白酶的敏感性试验,实验结果表明,发酵上清液中的抑菌物质对胃蛋白酶、木瓜蛋白酶较敏感,菌株所产细菌素在高温(121℃20min)和酸性条件(pH 3.0～5.0)下均有较强的抑菌活性,可以较好地抑制革兰氏阳性、阴性菌,筛选得到的菌株所产细菌素是一类具有广谱抑菌活性的细菌素。
One strain of bacteriocin production bacterium was isolated from the pickles water,detecting its appearance,physiological and biochemical characteristics,it can be identified as a lactic acid bacterium.Through the sensitivity of rough bacteriocin to temperature,pH and protease,the results showed that the supernatant of the strain was sensitive with pepsin and papain,the inhibitory material of the strain was a kind of protein,which could be classed as bacteriocin.The bacteriocin had the strong heat endurance（121 ℃,20 min） and strong bacteriostatic activity（pH 3.0～5.0）.The bacteriocin showed inhibition to some gram-positive and gram-negative bacteria.Therefore,it was a kind of bacteriocin with broad-spectrum antimicrobial activity.
出处
《中国调味品》
CAS
北大核心
2012年第5期32-35,共4页
China Condiment
关键词
泡菜
乳酸菌
细菌素
生理生化特性
the pickles
Lactic acid bacteria
bacteriocin
physiological and biochemical characteristics
