酸马奶酒中粪肠球菌H1-1抑菌物质的提取与纯化研究  

Study on Extraction Method of Antibacterial Factor from Enterococcus faecalis H_(1-1) in Koumiss

作　　者：贺银凤[1] 翟光超[1] 李少英[1] 田建军[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院

出　　处：《食品科学》2008年第3期50-52,共3页Food Science

基　　金：国家自然科学基金项目(29966003)

摘　　要：本实验研究了分离自内蒙古锡林郭勒盟酸马奶酒中的一株粪肠球菌H1-1的抑菌物质的粗提与纯化。菌株发酵液经50%硫酸铵盐析沉淀,沉淀物经离子纤维素CM-52分离,分离后具有抑菌活性的物质进一步经葡聚糖凝胶G-25、G-100层析分离纯化。结果分离出的抑菌活性物质经聚丙烯酰胺凝胶电泳后呈现三条带,其分子量分别在33800、40100和42800D左右。The extraction and purification of antibacterial factor from one strain of Enterococcusfaecalis H1-1 were studied, which was isolated from koumiss collected from a heardsman＇s home in Xilinguole region, Inner Mongolia. The zymotic fluid Enterococcus faecalis H1-1 was precipitated with 50% ammonium sulphate. The sediment was separated with CM-52. The fractions were analyzed for their antibacterial abilities. The antibacterial fraction was isolated with Sephadex G-25 and then G-100 further. The antibacterial fraction isolated with G-100 was analysed with Tricine-SDS-PAGE electrophoresis and three bands were presented. Their molecular weights are 33800 D, 40100 D and 42800 D respectively.

关 键 词：酸马奶酒 粪肠球菌 抑菌物质 提取与纯化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]