布氏乳杆菌CF10所产类细菌素Lactobacillin FC-10的初步研究  

Study on Lactobacillin FC-10

作　　者：常峰[1] 梁波[1] 朱何东[1] 胡承[1] 蒋宏[1] 王忠彦[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6期36-39,共4页Liquor-Making Science & Technology

摘　　要：采用纸片法初筛和杯碟法复筛自黄水中分离出一株抗生物质产生菌CF10,经鉴定为布氏乳杆菌。排除酸性末端产物及过氧化氢的干扰后,CF10菌株发酵液对金黄色葡萄球菌和枯草芽孢杆菌等革兰氏阳性菌、大肠杆菌和绿脓杆菌等革兰氏阴性菌、K酵母和某些真菌有强烈的抑制作用。经蛋白酶K处理,该菌株具有广谱抑菌活性、热稳定性,在酸性条件下稳定且活性高,对蛋白酶敏感度低。CF10, a strain producing antibiotic substances, was separated by paper strip method (primary screening) and cylinder plate method (secondary screening) from yellow water. It was identified as Lactobacillus buchneri. After the exclusion of the interference of acidic end products and hydrogen peroxide, CF10 fermenting solution could inhibit Gram-positive bacteria such as staphylococcus aureus and Bacillus subtilis, Gram-negative bacteria such as Escherichia coli and Pseudomoras pyocyaneu etc.,and Saccharomyces cerevisiae K and some fungi. CF10 treated by protease K was in possession of broad-spectrum bacteriostasis activity and thermal stability. Under acid conditions, it remained stable with low susceptibility to protease and high activity. (Tran. by YUE Yang)

关 键 词：布氏乳杆菌 类细菌素 抑菌活性 生物学特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程] Q93-3[轻工技术与工程—食品科学与工程]