摘要
从腐败醋中分离出84株不同微生物菌株,通过对其形态学观察、革兰氏染色、16S rDNA测序,并与Gen Bank中已知序列进行比对,以及进一步测定16S^23S ITS,发现其由20株解淀粉芽孢杆菌、12株地衣芽孢杆菌、6株芽孢杆菌属1NLA3E、12株蜡样芽孢杆菌、4株巨大芽孢杆菌、3株短短芽孢杆菌、2株短小芽孢杆菌、11株凝结芽孢杆菌、12株类芽孢杆菌、1株耐酸乳酸菌、1株产气荚膜梭菌组成。除耐酸乳酸菌外,均为革兰氏阳性芽孢杆菌。通过管碟法和比浊法测定了乳酸链球菌素(Nisin)对以上菌株的抑菌效价,显示Nisin对腐败醋中分离得到的微生物菌株均具有明显的抑菌或杀菌活性。
In the present study, 84 different bacterial strains were isolated from spoiled vinegar, which were identified as 20 Bacillus amyloliquefaciens, 12 B. licheniformis, 6 Bacillus 1NLA3 E, 12 Paenibacillus, 4 B. megaterium, 3 Brevibacillus brevis, 2 B. pumilus, 11 B. coagulans, 1 Lactobacillus acetotolerans and 1 Clostridium perfringens strains by morphological observation, 16 S r DNA sequencing, and sequence alignment with Gen Bank database, as well as 16S-23 S ITS sequencing. The inhibitory potency of nisin on these 84 bacterial strains was determined by assaying the diameter of inhibition zone using cup-plate method and turbidity using nephelometry, indicating that nisin had a significant inhibitory activity on all the microbes isolated from the spoiled vinegar.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第1期174-178,共5页
Food Science
