类细菌素产生菌的筛选及发酵条件的研究  

Study on Selection of Bacteriocin-like Substance Producing Strain and the Fermentation Conditions

作　　者：李凛[1] 罗俊成[1] 胡欣洁[1] 王忠彦[1] 胡承[1] 

机构地区：[1]四川大学生命科学学院,四川成都610064

出　　处：《酿酒科技》2005年第4期34-37,共4页Liquor-Making Science & Technology

摘　　要：用滤纸片法从酒糟与黄水中初筛得到150株抗菌物质产生菌,再用杯碟法复筛得到一株类细菌素产生菌LL18-4,经鉴定为枯草芽孢杆菌(Bacillussubtilis)。LL18-4产类细菌素最适条件为:以1%葡萄糖为碳源,2%牛肉膏为氮源,1%酒糟浸出液为生长因子,培养基初始pH6.5,37℃静置培养96h,最适条件下效价为164u/mL。对该类细菌素生物学特性进行初步研究,该类细菌素对蛋白酶K敏感,酸性条件下热稳定性强,中性或碱性条件下不具备热稳定性,抑菌活性pH范围是5.5～7.5。bacteriocin producing strains were obtained through preliminary screening in distiller′s grains and yellow water by paper filtering method. Then bacteriocin producing strain LL18-4 was obtained through secondary screening by cylinder plate method and such strain was identified as bacillus subtilis. The optimal conditions for LL18-4 to produce bacteriocin included the following: 1 % glucose as carbon source, 2 % beef extract as nitrogen source, 1 % distiller′s grains lixivium as growth factor, initial pH value for culture medium as 6.5, 96 h standing culture at 37 ℃, and valence as 164 u/mL. Primary study of biological properties of such strain indicated that such strain sensitive to protease K and had strong heat stability under acidity conditions and lost heat stability under neutral conditions or alkalinity conditions and bacteriostasis activity pH ranged between 5.5 to 7.5. (Tran. by YUE Yang)

关 键 词：微生物 类细菌素 枯草芽孢杆菌 发酵条件 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TQ920[轻工技术与工程—食品科学与工程]