和田地区酸奶中产细菌素乳酸菌的筛选及细菌素特性的研究  

Screening of bacteriocin-producing lactic acid bacteria from Hetian yoghourt and characterization of the bacteriocin

作　　者：王东梅[1] 刘飞[1] 马翠云[1] 陈红征[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品科技》2012年第7期26-29,共4页Food Science and Technology

基　　金：新疆大学"国家大学生创新性实验计划"项目

摘　　要：从和田地区酸奶中筛选出了乳酸菌A3,其所产抑菌物质在排除过氧化氢和有机酸的干扰及蛋白酶失活实验后,可以初步确定是一种细菌素。该细菌素对热较稳定,在酸性条件下表现出很好的抑菌活性,同时具有广谱的抑菌活性。根据该菌株的形态和生理生化特性,将A3菌株初步鉴定为肠膜明串珠菌(Leuconostoc mesenteroides)。The lactic acid bacteria A3 was isolated from Hetian yoghourt. The bacteriostasis material was determined as bacteriocin after excluding interference of organic acid, H202 and inactivation of proteinase. The bacteriocin had good heat stability and high antibacterial activity under acid conditions. It also had broad-spectrum effects on bacteriostasis. Through detection of its appearance, physiological and biochemical characteristics, A3 was identified as Leuconostoc mesenteroides.

关 键 词：乳酸菌 细菌素 鉴定 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]