高原酸奶中乳酸链球菌产生的乳酸链球菌素纯化鉴定研究  

Purification and identification of Nisin produced by Lactococcus lactis in plateau yogurt

作　　者：杜琨[1,2] 陈锦屏[1] 苏凤贤[3] 陈雪[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]武警工程学院军事经济系,陕西西安710086 [3]河西学院农业与生物技术学院,甘肃张掖734000

出　　处：《食品工业科技》2012年第7期169-171,共3页Science and Technology of Food Industry

摘　　要：目的:对从高原酸奶中提取的乳酸链球菌产生的乳酸链球菌素进行纯化及鉴定。方法:采用分离、凝胶层析、抑菌实验、高效液相色谱法来纯化乳酸链球菌素,用凝胶电泳来鉴定其纯度,确定其分子量。结果:生产的乳酸链球菌素具有抑菌性,将该抑菌成分与乳酸链球菌素标准品进行SDS-PAGE凝胶电泳,通过比较电泳图谱一致。结论:本实验得到的抑菌成分即为乳酸链球菌素,且纯度高,分子量大约为3300u。Objective：To purify and characterize the Nisin that was produced by Lactococcus lactis which separated from plateau yogurt.Method：Methods including separation,gel chromatography,antibacterial experiment and high performance liquid chromatography（HPLC）were used to purify the Nisin.Its pureness and molecular weight were determined by using gel electrophoresis.Results：The Nisin with antibacterial and its standard substance were electrophoresed on polyacrylamide gel.The electrophoresis pattern were analyzed to find the differentially.The results showed that it was well agreement between the products and its standard substance.Conclusion：The antibiotic composition was the Nisin,and it was high purity and its molecular weight was about 3300u.

关 键 词：高原酸奶 乳酸链球菌素 纯化 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]