乳酸菌活性物质LPX-600的分离纯化及其性质的研究  

Characterization and Purification of LPX-600 by Lactobacillus paraplantarum LPX-600

作　　者：徐洪涛[1] 权春善[2] 刘长建[2] 王军华[1] 范圣第[2] 

机构地区：[1]大连理工大学环境与生命学院 [2]大连民族学院生命科学学院

出　　处：《食品与发酵工业》2005年第9期127-130,共4页Food and Fermentation Industries

基　　金：辽宁省教育厅基金项目(2004F086)

摘　　要：经硫酸铵沉淀、阳离子交换层析、凝胶过滤、反相高效液相色谱等分离纯化过程,从类植物乳杆菌(Lactobacillus paraplantarum LPX-600)的发酵液中分离出1种活性物质LPX600。LPX600在酸性条件下活性较高,对热稳定,对蛋白酶K、胃蛋白酶、木瓜蛋白酶不敏感,并且对沙门氏菌、变形杆菌、金黄色葡萄球菌、粘性沙雷氏菌等食品致病菌有很强的抑菌活性。Inhibitory substance LPX-600 produced by Lactobacillus paraplantarum LPX-600 was purified by ammonium sulfate precipitation, cation-exchange chromatography, gel filtration and reverse-phase HPLC. The study showed that LPX-600 was heat-stable, active at pH〈 6.0, not sensitive to proteolytic enzymes （protease K, pepsin, papain）. It strongly inhibits many food borne bacteria such as Salmonella sp. , Staphylococcus aureus, Serratia marcescens, and Proteus vulgaris.

关 键 词：乳酸菌活性物质 LPX-600 分离纯化技术 培养基 活性检测 

分 类 号：TS201.3[轻工技术与工程—食品科学]