产类细菌素乳酸菌筛选及类细菌素的特性  

Study on screening of Lactobacillus for producing bacteriocin -like substance and its characteristics

作　　者：刘晓蓉[1] 范瑞[1] 朱美娟[1] 

机构地区：[1]广东轻工职业技术学院食品系,广州510300

出　　处：《中国乳品工业》2009年第6期8-12,共5页China Dairy Industry

基　　金：广东省科技工业攻关项目(2007B080701004)

摘　　要：从泡菜中分离到一株产生类细菌素的乳酸菌,通过双层平板扩散试验测试这种类细菌素的抑菌活性,并且研究其部分生物学特性。经形态特征、生理生化特征和API试剂条鉴定,该菌为植物乳杆菌(Lactobacillus plantarum)。产生的类细菌素对所试菌株具有明显的抑制作用,排除有机酸、过氧化氢和糖类的干扰后,仍有抑菌活性。这种类细菌素对热、酸碱稳定,微量的K+,Mn2+,Mg2+能增强其抑菌活性,Fe2+和Cu2+能减弱活性;可被4种蛋白酶失活,表明这种类细菌素是一种蛋白质活性物质。该类细菌素的作用方式是杀菌,抑菌谱广,可抑制多种革兰氏阳性细菌、革兰氏阴性细菌和真菌的生长。A Lactobacillus strain, which was isolated from pickles, produced a bacteriocin-like substance. By a dual-culture plate assay, antimicrobial effects of the bacteriocin-like substance were tested, and its characteristics were studied. The morphological, physiological and biochemical features and API kit results show that this strain is Lactobacillus plantarum. The bacteriocin-like substance exhibits strong inhibitory activity against the tested microorganism. The antimicrobial activity still exists with elimination of the effects of organic acids, hYDrogen peroxides and carbohYDrates. The bacterioein-like substance is heat-stable when temperature is 121℃ for 30 min, and it is effective from pH 3.0 to 10.0. The antimicrobial effects are stimulated by K^＋, Mn^2＋ and Mg^2＋, but inhibited by Fe^2＋ and Cu^2＋. After treatment of the bacteriocin-like substance with four proteinases, the inhibitory activity is lost. This indicates that the bacteriocin-like substance belongs to protein. Its mode of action is bactericidal.It exhibits a broad spectrum of antagonistic activity against various species of Gram-positive bacteria, Gramnegative bacteria and fungi.

关 键 词：植物乳杆菌 类细菌素 特性 

分 类 号：Q93-331[生物学—微生物学] Q935