不同来源食品级乳酸菌及双歧杆菌对乳酸链球菌素敏感性的研究  

Studies on the Susceptibility of Food-grade Lactic Acid Bacteria and Bifidobacteria from Different Origins to Nisin

作　　者：马乐辉[1] 田洪涛[1] 张丽芳[1] 郭兴华[2] 罗云波[3] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]中国科学院微生物研究所,北京100080 [3]中国农业大学食品科技与营养工程学院,北京100083

出　　处：《中国食品学报》2009年第3期26-32,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家高技术研究发展计划(863计划)项目(No.2006AA10Z317)

摘　　要：目的:研究不同来源的食品级乳酸菌和双歧杆菌对乳酸链球菌素(nisin)的敏感性,为构建以nisin作为食品级筛选标记的受体乳酸菌表达系统以及筛选食品发酵、保鲜与贮藏过程中的nisin抗性乳酸菌提供科学依据。方法:采用试管稀释法研究不同来源的食品级的18株乳酸球菌、15株乳酸杆菌和5株双歧杆菌对nisin的敏感性。结果:大部分乳球菌和部分乳杆菌对nisin不敏感,但乳酸乳球菌(Lactococcus lactis)ML0230、99210,肠膜明串珠菌葡聚糖亚种(Leuconostoc mesenteroides subsp dextranicum)AS1.2141T,嗜酸乳杆菌(Lactobacillus acidophilus)La1,德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp bulgaricus)S-1、DR、LD、AS1.2625T,长双歧杆菌(Bifidobacterium longum)Blm对nisin非常敏感,在nisin质量浓度为5μg/mL(IU/mL)时即可抑制其生长。结论:初步筛选出17株以nisin作为食品级筛选标记的受体乳酸菌,同时筛选出21株食品发酵、保鲜与贮藏过程中的nisin抗性乳酸菌。Objective： Studies on susceptibility of food-grade lactic acid bacteria and bifidobacteria from different origins in nisin, the research provides sciencific evidence for the food-grade vector systerm constructed by using nisin as a selection marker and screening LAB resisted nisin in the process of food fermentation, fresh keeping and storage. Methods： susceptibility of food-grade 18 Lactococcus, 15 Lactobacillus and 5 Bifidobacteria from different origins in nisin have been studied by tube dilution method. Results： the most of lactococcus and part lactobacillus were not susceptive to nisin, but Lactococcus lactis ML0230, 99210, Leuconostoc mesenteroides subsp dextranicum AS 1.2141T, Lactobacillus acidophilus Lal and Lactobacillus delbrueckii subsp bulgaricus S-1,DR,LD,AS1.2625T, Bifidobacterium longurn Blm were very susceptive to nisin, they were inhibited in the nisin concentration of 5μg/mL （IU/mL）. Conclusion ：17 lactic acid bacteria which can use nisin as a selection marker were preliminary screened and 21 lactic acid bacteria which can resist nisin in the process of food fermentation, fresh keeping and storage were also preliminary screened.

关 键 词：敏感性 乳酸链球菌素 乳酸菌 双歧杆菌 最低抑菌浓度(MIC) 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]