乳酸片球菌细菌素的分离纯化及理化性质  

作　　者：李亚玲[1] 周志江[2] 韩烨[2] 薛照辉[2] 

机构地区：[1]天津大学化工学院,天津300072 [2]天津大学农业与生物工程学院,天津300072

出　　处：《食品工业科技》2007年第8期94-97,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30571378)

摘　　要：将乳酸片球菌接种于MRS培养基,37℃静置培养17h产生细菌素。根据细菌素在pH6.0时与菌体的吸附力最强,pH2.0时吸附力最弱,通过调节pH和离心来分离纯化细菌素,得率为22.80%,比活为4.526×104AU/mg;细菌素的理化性质实验表明,细菌素经120℃处理20min仍保留70.08%的活性;在pH2～9范围内20℃处理3h抑菌活性稳定,当pH≥9时活性逐渐降低;经胃蛋白酶、胰蛋白酶、木瓜蛋白酶和蛋白酶K处理后均无抑菌活性。实验表明,该细菌素耐热、耐酸、耐碱,对蛋白酶敏感,具有开发为安全、天然的食品防腐剂的良好前景。Fresh culture of Pediococcus acidilactici strain was inoculated at MRS broth and cultivated at 37℃ for 17h, the bacteriocin was extracted and purified from the culture through the pH mediated cell adsorption - desorption method. The yield of bacteriocin was 22. 80% and the specific activity was 4. 526 ×10^4 AU/mg. We found that the bacteriocin remained 70.08% activity when heated at 121℃ for 20min. It was also active after incubation in pH 2 - 9 environment for 3h at 20℃, but only partially active above pH 9. Treatment with pepsin, trypsin, papain and proteinase K fully inactivated the bacteriocin. The results show that bacteriocin produced by Pediococcus acidilactici was an active protein with stability to heat and acid, which will have a good potential application in food preservation.

关 键 词：细菌素 分离 纯化 性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]