产类细菌素乳酸菌的筛选及其生物学特性研究  

Screening of bacteriocin-like substance producing lactic acid bacterium and its characteristics

作　　者：王成涛[1] 曹雁平[1] 孙宝国[1] 刘旭东 张慧[1] 

机构地区：[1]北京工商大学化学与环境工程学院,北京100037 [2]莱州市出入境检验检疫局,山东莱州261400

出　　处：《中国酿造》2008年第12期50-53,共4页China Brewing

摘　　要：采用平板稀释和CO2厌氧培养技术,从多种发酵食品中分离出158株乳酸菌。通过牛津杯双层平板扩散试验,筛选出1株有明显抑菌活性的乳酸菌R-6,经初步鉴定为乳酸乳杆菌(Lactobacillus sp.)。R-6发酵上清液用NaOH调节pH5.5,对指示菌Escherichi coli.仍有明显抑菌活性,过氧化氢酶作用后其抑菌效果基本不变,因此可以排除乳酸和过氧化氢的干扰;R-6培养液经胰蛋白酶和蛋白酶K处理后,抑菌活性明显降低,且超过100℃热处理其抑菌活性迅速丧失,证实所产抑菌物质确系多肽类细菌素。该细菌素在酸性条件下活性较强,对革兰氏阴性菌(E.coli)抑菌作用较强,对革兰氏阳性菌(Bacillus subtilis和Staphlococcus aureus)也有明显抑制,显示出一定的抗菌广谱性。Using dilution-plate method and anaerobic incubation in CO2, 158 lactic acid bacteria were separated from several fermented foods. Then a strain named R-6 was screened by Oxford cup plate assay for antibacterial activity and identified as Laetobacillus sp. The fermentation broth of strain R-6 had strong inhibitory activity to Escherichia coli when it was regulated to pH 5.5 by NaOH or treated by catalase, which excluded the influence of lactic acid and H202. The inhibitory activity declined remarkably after being treated with protease K and trypsin, and eliminated by heat treatment above 100℃.The results indicated that the antibacterial substance produced by R-6 was a polypeptide bacteriocin-like substance. Under acidic conditions, the polypeptide exhibited strong inhibitory activity against the gram-negative bacteria, such as E. coli, and distinct inhibitory activity against the gram-positive bacteria, such as Bacillus subtilis and Staphlococcus aureus. It indicated the broad-spectrum antibacterial activity of the polypeptide.

关 键 词：乳酸菌 牛津杯双层平板扩散 类细菌素 抑菌 防腐 微生态制剂 

分 类 号：Q93-331[生物学—微生物学]