Lactobacillus salivarius的培养和产抑菌物质条件的研究  

作　　者：陈晓峰[1] 王淼[2] 覃彩凤[2] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室,江苏无锡214036 [2]江南大学食品学院,江苏无锡214036

出　　处：《食品工业科技》2007年第4期93-96,99,共5页Science and Technology of Food Industry

摘　　要：对Lactobacillus salivarius在改良的MRS培养基中的生长条件和培养液的抑菌效果进行了研究,确定了菌体的培养条件为:37℃,厌氧培养,MRS培养基初始pH为5.5,接种量为1%(v/v)。改良MRS培养基配方为:蔗糖10g/L,胰蛋白胨5g/L,酵母粉5g/L,牛肉膏25g/L,Mg2+0.1g/L,Na+2g/L,Mn2+0.05g/L,Tween-802mL/L。培养液中抑菌物质的稳定性研究表明,Lactobacillus salivarius产生的抑菌物质对热稳定,121℃,30min不失活,对蛋白酶敏感,同时表明该抑菌物质是肽类细菌素。In this paper, the culture conditions for growth and antibacterial substance production by Lactobacillus solivarius were investigated in improved MRS media. The optimum culture conditions were obtained as follows： the temperature 37℃, the culture starter is 1%（v/v）, the initial pH of cultural media 5.5. The formula of the modified MRS cultural medium： sucrose 10g/L, peptone 5g/L, beef extract 25g/L, yeast extract 5g/L, Mg2＋0.1g/L, Na^＋2g/L, Mn2＋0.05g/ L, Tween-80 2mL/L. The experiment on the stability of antibacterial substance showed that it is a kind of peptidic bacteriocin. This bacteriocin is heat resistant （121℃, 30min）, and sensitive to protease.

关 键 词：唾液乳杆菌 细菌素 培养条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]