泡菜中产抗菌素的乳酸菌筛选和性能鉴定  

Isolation and identification of lactic acid bacteria produced antimicrobial peptides from Sichuan pickles

作　　者：熊华[1] 张国栋[2] 宁霞蕊[2] 任亚妮[2] 

机构地区：[1]西华大学政治学院,成都610039 [2]西华大学生物工程学院,成都610039

出　　处：《食品科技》2011年第8期25-28,共4页Food Science and Technology

摘　　要：主要是对自然发酵泡菜中的乳酸菌素产生菌株分离筛选、鉴定。采用TJA培养基初步筛选9株典型菌株进行抗菌素产生菌的筛选,供试菌为金黄色葡萄球菌(Staphylococcus aureus)、枯草芽孢杆菌(Bacillus subtilis)。通过抑菌实验,综合菌株的形态学特征、生理生化特征,筛选确定了2株细菌素产生菌菌株。The lactic acid bacteria produced antimicrobial peptides was isolated and identified from Sichuan pickles.Using TJA medium,the 9 typical strains were screened,and the antimicrobial activities were investigated upon Staphylococcus aureus and Bacillus subtilis.With the physiological and biochemical characteristics,2 lactic acid bacteria strains which can produce lactohacillin were identified.

关 键 词：泡菜 乳酸菌 乳酸菌素 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]