筛选产类细菌素乳酸菌及类细菌素特性研究  

Screening of Bacteriocin-Like Substance Producing Lactobacillus and Its Characteristics

作　　者：储卫华[1] 曹映海[2] 高国峰 

机构地区：[1]南京理工大学化工学院生物工程系,江苏南京210094 [2]南京农业大学动物医学院南京市新兽药工程中心,江苏南京210095 [3]南京仕必得生物技术有限公司,江苏南京211100

出　　处：《微生物学杂志》2006年第1期23-25,共3页Journal of Microbiology

摘　　要：从健康鸡肠道内容物及新鲜粪使中分离到2l株乳酸菌，通过单层琼脂平板扩散实验，筛选出1株对藤黄微球菌（Micrococcus luteus）、金黄色葡萄球菌（Staphylococcus aureus）和枯草杆菌（Bacillus subtilis）等革兰氏阳性菌和大肠杆菌（Escherichia coli）等革兰氏阴性菌有明显抑菌活性代谢产物的乳酸菌，经细菌鉴定为乳杆菌属。排除酸和过氧化氢的干扰后，发酵液上清对指示菌仍有抑菌活性；用胰蛋白醇争蛋白酶K处理后抑菌活性明显降低，而胃蛋白酶对其活性无影响；用过氧化氢酶作用上清液，抑菌效果不变。说明过氧化氢未起作用；pH在2．0～7．0时，发酵上清液有抑菌活性；培养液粗提物经120℃处理20min仍有部分活性，表明培养上清中有蛋白质类细菌素。A bactefiocin-like substance producing strain NP-1 was screened from 21 lactic acid bacteria isolated from intestine and fresh feces of healthy chickens by a dual-culture platc assay and identified as Lactobacillus. Its supernatant eliminated the organic acids and hydrogen peroxide and exhibited strong inhibitory activity against Gram-positive bacteria, including Micrococcus luteus, Staphylococcus aureus, and Bacillus subtilis and Gram-ncgative bacteria, such as E. coli. The inhibitory activity was totally lost after treating with trypsin and declined remarkably after treating with protease K, white they were not sensitive to pepsin. The bacteriocin-tike substance was heat-stable even at the autoclaving temperature （121 ℃ for 20 min） and was active over a wide pH range （2.0 -7.0）. The protein nature and restricted spectrum of the substance points to its being bacteriocin-like substance.

关 键 词：乳酸菌 类细菌素 特性 

分 类 号：Q939.117[生物学—微生物学]