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作 者:张岩[1,2] 吴燕燕[1] 李来好[1] 杨贤庆[1] 邵征翌[2]
机构地区:[1]中国水产科学研究院南海水产研究所国家水产品加工技术研发中心农业部水产品加工重点实验室,广东广州510300 [2]上海海洋大学,上海201306
出 处:《南方水产科学》2012年第6期9-15,共7页South China Fisheries Science
基 金:广东省科技计划项目(2011B031200009);海南省重点科技计划项目(ZDXM20100005);国家科技支撑计划项目(2012BAD28B05)
摘 要:从合浦珠母贝(Pinctada fucata)粘液中分离纯化得到一株抗菌物质产生菌F9,利用16S rDNA方法鉴定该菌株为棒状乳杆菌(Lactobacillus coryniformis)。通过琼脂扩散法测定了该菌的抑菌谱,发现该菌发酵液上清液在排除有机酸和过氧化氢(H2O2)的影响后仍对金黄色葡萄球菌(Staphyloccocus aureus)等多种食源性致病菌有明显的抑菌作用。对该菌发酵液抑菌物质进行超滤分析及蛋白酶处理,可推断该抗菌物质为分子量在5~10 kDa的蛋白类物质。The strain Fg, which can produce antibacterial substances, was isolated from the Pinctadafucata mucus and finally identi- fied as Lactobacillus coryniformis by 16S rDNA sequence analysis. The antimicrobial spectrum of strain F9 was investigated with agar diffusion method. The results show that the antimicrobial activity of the supernatant is not due to the existence of hydrogen peroxide and organic acid in the solution, and can significantly inhibit various common foodborne pathogens such as Staphyloccocus aureus. It is in- ferred that the antibacterial substances are proteins with molecular weight of 5 ~ 10 kDa based on uhrafiltration analysis and protease hydrolysis.
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