产广谱细菌素口乳杆菌菌株的筛选和鉴定  

Screening and identification of lactic acidbacterium producing bacteriocin with broad spectrum

作　　者：董彩文[1] 毛多斌[1] 白燕红[1] 杨公明[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品工业科技》2009年第5期129-130,133,共3页Science and Technology of Food Industry

基　　金：河南省杰出人才创新基金项目(0521000600);郑州轻工业学院博士科研基金项目(000393)

摘　　要：从冷藏鲜肉制品中分离筛选到的36株乳酸菌中筛选出1株对指示菌具有明显抑菌作用的菌株,排除有机酸、过氧化氢等干扰因素后,该菌株发酵液仍有很强的抑菌作用。胃蛋白酶处理导致其抑菌活性急剧下降,表明该抑菌物质具有蛋白质性质,是一种细菌素。抑菌谱实验显示,这是一类广谱细菌素。通过形态学、生理生化特性分析,该菌株被初步鉴定为口乳杆菌。One strain was screened from thirty six lactic acid bacteria isolated from meat stored in low temperature, which showed strong inhibitory activity against the indicated bacteria.The supernatant of this strain could still inhibit the growth of indicator strain strongly after eliminating hydrogen peroxide and organic acid.The inhibitory activity decreased sharply after treatment with pepsin, which indicated that this inhibitory material obtained the feature of protein ;it could be named as one kind of bacteriocin.The test of bacterial inhibition spectrum showed that this was a kind of bacteriocin with wide inhibition spectrum.It was identified as Lactobacillus oris through detection of its appearance, physiological and biochemical characteristics.

关 键 词：口乳杆菌 细菌素 筛选 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]