乳酸菌SD-22产类细菌素的生物学特性及初步应用研究  

Properties of Bacteriocin-like substance synthesized by Lactobacillus SD-22 and its application in pork

作　　者：张国强[1,2] 师俊玲[1] 杨自文[3] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西藏大学农牧学院,西藏林芝860000 [3]中国科学院武汉病毒所,湖北武汉430071

出　　处：《中国酿造》2009年第3期50-52,共3页China Brewing

基　　金：湖北省“十一五”重点科技攻关项目(2006AA205A01);西北农林科技大学青年学术骨干支持计划(2005-2008)

摘　　要：对筛选出的菌株SD-22所产类细菌素的生物学特性及其在猪肉保鲜中的初步应用进行了研究。结果表明,粗类细菌素LactobacillusSD-22具有良好的热稳定性;在酸性条件下稳定且活性高;对胰蛋白酶,胃蛋白酶,蛋白酶K不敏感;具有较广的抑菌谱及较强的防腐保鲜的能力。The biological characters of the bacteriocin-like substance from strain SD-22 and its application in pork preservation were studied. The results showed that the bacteriocin-like substance Lactobacillus SD-22 had good heat stability. And it also had good stability and high antibacterial activity under acid conditions. It was not sensitive on pepsin, trypsin and protease K. The Lactobacillus SD-22 had strong preservative ability with wide anti-bacterial spectrum.

关 键 词：类细菌素 生物学特性 初步应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]