酸马奶酒中粪肠球菌抑菌特性的研究  

Study on antibacterial biochemical characterization of enterococcus faecalis in the koumiss

作　　者：王锂韫[1] 贺银凤[1] 李少英[1] 吴敬[1] 李少刚[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品科技》2006年第12期15-18,共4页Food Science and Technology

基　　金：国家自然科学基金项目(29966003)。

摘　　要：研究了分离自内蒙古锡林郭勒盟地区不同酸马奶酒样中的粪肠球菌的抑菌特性,并探讨了菌株H1-1-2抑菌活性物产生影响因素以及抑菌物质的粗提。研究结果表明,分离到的12株粪肠球菌中有6株对单核细胞增生利斯特斯菌有不同程度的抑制作用,对金黄色葡萄球菌、大肠杆菌无抑制作用;菌株H1-1-2在指数生长期开始后,抑菌活性迅速增加;控制pH值的降低,有助于提高抑菌物质的产生;抑菌物质的活性耐受pH值范围较宽,粗提后的抑菌物质是一类分子量较大的蛋白类物质。This study focuses on antibacterial ability of Enterococcus faecalis, which were isolated from koumiss collected from heardsman＇s home in Xilinguole region, Inner Mongolia. From koumiss, 12 strains of Enterococcus faecalis were isolated and 6 of them have more or less antibacterial ability to Listeda monocytogenes, but not to Staphylococcus aureus and Escherichia coil. One strain, we named as H1-1-2, of them, was cultured, its antibacterial factor was extracted and studied. The result showed that the antibacterial factor rapidly increased after the starting of exponential phase, especially in a lower pH, the antibacterial factor is durable to a wide pH range, a protein of heavier molecular weight.

关 键 词：酸马奶酒 粪肠球菌 抑菌特性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]