广谱乳酸菌素的研究  

Study on Screening of Broad Spectrum Lactolin-producing Lactic Acid Bacteria and Its Separation and Purification from Fermentation Broth

作　　者：牟光庆[1,2] 李霞[2] 李慧[2] 霍贵成[1] 

机构地区：[1]东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨150030 [2]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《食品科学》2008年第11期469-472,共4页Food Science

基　　金：辽宁省教育厅项目(20060175);大连市科技项目(2007B10NC139)

摘　　要：研究的主要目的是筛选产广谱乳酸菌素的乳酸菌菌株,并将其产生的乳酸菌素进行提取和纯化研究。实验从多种材料中筛选出22株乳酸菌,采用牛津杯法选出抑菌活性最高的乳酸菌B9,该菌株经菌种鉴定为植物乳杆菌。乳酸菌B9发酵液的抑菌圈直径为22.19mm,经硫酸铵盐析、透析脱盐、DEAE-52离子柱层析和Sephadex G-25凝胶柱层析后的抑菌圈直径分别为19.54、23.46、25.32、25.76mm。采用高效液相色谱进行纯度检测,得到一个峰,说明该菌株发酵所产细菌素经一系列提取纯化操作后,纯度得到很大提高。此菌株产生的乳酸菌素不仅对革兰氏阴性菌如大肠杆菌有较强抑制作用,而且对革兰氏阳性菌如金黄色葡萄球菌也有较强的抑制作用,是一种广谱乳酸菌素。The aim of this experiment was to screen broad spectnun lactolin-producing strains, extract and purify the lactolin from fermentation broth. Twenty-two lactolin-producing lactic acid bacteria were screened out from several material, and the strain Bg, the lactolin activity produced by which is the highest, was selected through Oxford cup method.This strain was identified as Lactobacillusplantarum by physiological and biochemical experiments. The diameter of inhibition zone produced by the broth of the strain 139 is 22.19 mm.The broth was purified with the process of salting-out of （NH4）2SO4, dialysis desalting, DEAE-52 column chromatography and Sephadex G-25 column chromatography. The diameters of inhibition zone of the products in all the procedures are 19.54, 23.46, 25.32 and 25.76 ram, respectively. The final product was detected to be one peak with high performance liquid chromatography （HPLC）. The purity of the lactolin produced by this strain is increased greatly throgh the series of experiments. The lactolin produced by this sWain has strong activity against not only gram-negative bacteria like Escherichia coli, but also gram- positive bacteria like Staphylococcus aureus. Therefore, it has a wide spectrum against bacteria.

关 键 词：乳酸菌素 筛选 鉴定 纯化 

分 类 号：TS201.3[轻工技术与工程—食品科学]