泡菜中产细菌素的乳酸菌分离研究  

Separation of a Bacteriocin-Producing Lactic Acid Bacteria Strain from Pickles

作　　者：胡杨[1] 项松涛[1] 杨宇清[1] 郑一敏[1] 王琳琳[1] 胥秀英[1] 曾品涛[1] 李杰[1] 

机构地区：[1]重庆理工大学药学与生物工程学院,重庆400054

出　　处：《西南大学学报（自然科学版）》2012年第3期144-148,共5页Journal of Southwest University(Natural Science Edition)

基　　金：国家科技重大专项课题(2010ZX09401-306-2-23)

摘　　要：实验从泡菜中分离出一株有抑制革兰氏阳性细菌、革兰氏阴性细菌作用的菌株,经鉴定为乳酸菌中的肠膜明串珠菌,该抗菌物质对蛋白水解酶敏感,耐热并在较宽的pH值范围内保持活性.在排除是有机酸和过氧化氢后,初步认为该菌产生的抗菌物质为抗菌肽,即细菌素.A lactic acid bacteria strain was isolated from traditional food pickles. It was identified to be Leuconostoc mesenteroides. The strain was found to produce an extracellular antimicrobial substance that was peptide in nature （bacteriocin） and effective against Gram-positive bacteria and Gram-negative bacteri- a. The antimicrobial peptide was assayed as non-organic acid and non-hydrogen peroxide and sensitive to proteolytic enzymes, resistant to heat and active over a wide range of pH.

关 键 词：泡菜 乳酸菌 肠膜明串珠菌 细菌素 

分 类 号：TQ92[轻工技术与工程—发酵工程]