传统乳制品中—产细菌素乳酸乳球菌的筛选  

Screening of a Bacteriocin-producing Lactococcus Lactis from Traditional Dairy Products

作　　者：周雨霞[1] 雷霞[1] 张颖[1] 侯先志[1] 

机构地区：[1]内蒙古农业大学动物科学与医学学院教育部乳品生物技术与工程重点实验室,内蒙古呼和浩特010018

出　　处：《乳业科学与技术》2006年第2期59-61,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家自然科学基金(39360005);国家"十五"重大科技专项

摘　　要：采用平板挖井扩散法对从内蒙古传统乳制品中分离鉴定的34株乳酸菌的细菌素产生特性进行研究。在排除有机酸和过氧化氢的干扰后发现,一株乳酸乳球菌CB20-2的发酵上清液对革兰氏阳性的乳酸菌和非乳酸菌显示出抑菌活性,但对革兰氏阴性菌无抑菌作用。其蛋白特性及广谱抑菌性表明乳酸乳球菌CB20-2产生的抗菌物质是一种细菌素。34 strains LAB isolated from dairy products in Inner Mongolia were examined for production of bacteriocins by using agar well diffusion method. After eliminating the effects of organic acid and H2O2, cell-free supernatant from one strain of Lactococcus lactis CB20-2 exhibited inhibitory activity against LAB and non-LAB, but no inhibitory activity against gram-negative bacteria. Its protein speciality and broad spectrum inhibitory indicated that this antibacterial substance produced by lactococcus lactis CB20-2 was bacteriocin.

关 键 词：乳酸乳球菌 细菌素 抑菌性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]