传统乳制品中产细菌素乳酸菌WH12-2-1的抑菌特性研究  

STUDY ON ANTIBACTERIAL CHARACTERIZATION FOR STRAIN FROM LACTID ACID BACTERIAWH12-2-1 PRODUCING BACTERIOCIN IN TRADITIONAL DAIRY PRODUCTS

作　　者：方芳[1] 张彦斌[1] 孟和毕力格[1] 

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018

出　　处：《食品研究与开发》2008年第4期26-31,共6页Food Research and Development

摘　　要：采用牛津杯法,对从传统乳制品中分离到的一株产细菌素戊糖乳杆菌L.pentosusWH12-2-1进行了抑菌特性研究。研究发现,WH12-2-1产细菌素的最佳发酵条件是在MRS培养基中30℃条件下培养48h,且Tween80和其他抑菌物质对细菌素的产生有促进作用。WH12-2-1产生的细菌素在酸性及弱酸性条件下抑菌活性较高,在pH为2时活性最高,显示活性的pH范围为2￣6,而且在高温下稳定,121℃加热15min仍有抑菌活性。用各种蛋白酶处理后发现,它对胃蛋白酶、木瓜蛋白酶不敏感,但对胰蛋白酶和凝乳蛋白酶敏感。细菌素作用方式是抑菌而不是杀菌。WH12-2-1产生的细菌素抑菌谱较广,对很多食品腐败菌和致病菌有较好的抑菌效果,因此具有较强的应用开发潜力。Antibacterial biochemical characterization of a bacteriocin produced L.pentosus WH12-2-1 isolated from traditional dairy products was studied by the method of Oxford cup.The experimental results revealed that the most suitable fermenting conditions for WH12-2-1 producing bacteriocin were：culturing 48 h in MRS at 30 ℃,and Tween80 and other antibacterial substances can promote producing of bacteriocin .The biological features of bacteriocin showed that its optimum pH was 2.0. The bacteriocin produced by WH 12-2-1 was steady in acid or weak acid conditons and still active after boiled in 121℃ forl5 min,so the bacteriocin had good thermal stability. The bacteriocin was sensitive to trypsin and chymosin but insensitive to pepsin and papain,and can inhibited bacteria from growing rather than killing it. The inhibition spectrum of Bacteriocin is very wide, it can inhibit both putrefy- ing bacteria and pathogenic bacteria very well.So it has good potentiality of development and application.

关 键 词：嗜热链球菌 抑菌特性 细菌素 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]