产细菌素乳酸菌的筛选及其所产细菌素的特性  

Screening of Bacteriocin-producing Lactic Acid Bacteria and Its Antibacterial Properties

作　　者：周配东[1] 潘道东[1,2] 张玉千[1] 丁海兵[1] 

机构地区：[1]南京师范大学金陵女子学院食品科学与营养系,江苏南京210097 [2]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《食品科学》2011年第17期303-307,共5页Food Science

基　　金：江苏省科技支撑计划项目(BE2009366);国家农业科技成果转化基金项目(2009GB2C220412);浙江省重大科技专项(2010C12015);宁波市科技创新基金项目(2010C92024)

摘　　要：利用牛津杯双层平板法从豆腐乳中筛选得到一株广谱的、具有较强抑菌活性的乳酸菌菌株,经生理生化分析及16S rDNA基因序列比对确定该菌株为植物乳杆菌(Lactobacillus plantarum)。该菌株发酵液经高温、聚乙二醇辛基苯基醚(TritonX-100)、吐温-80、吐温-20、十二烷基磺酸钠(SDS)、乙二胺四乙酸(EDTA)、尿素处理以及在低pH值(pH<5)条件下均能够保持较好的抑菌活性,而其发酵产物的抑菌活性受胰蛋白酶和蛋白酶K的影响。抑菌谱实验表明,该菌株的发酵液对部分革兰氏阳性细菌和阴性细菌都有明显的抑制作用,但对酵母菌和霉菌无抑制作用。A lactic acid bacterial strain with broad-spectrum and obvious antibacterial activity,named as LPb1 was selected from soybean cheese by agar diffusion method.Based on 16S rDNA sequence alignment and physiological and biochemical analysis,the isolated strain was identified as Lactobacillus plantarum.The inhibitory activity of strain LPb1 fermentation supernatant was not affected by high temperature,1% TritonX-100,Tween-80,Tween-20,SDS,EDTA,or low pH（pH 〈5）.However,its inhibitory activity revealed an obvious decrease after treatment with protease K and trypsin.Moreover,the fermentation supernatant of LPb1 strain could inhibit both some gram-positive bacteria and partial gram-negative bacteria.In contrast,the fermentation supernatant of LPb1 strain did not reveal inhibitory effect against yeast or mould.

关 键 词：乳酸菌 筛选 抑菌活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]