枯草芽孢杆菌HJD.A32产细菌素的生物学特性研究  

Bio-characteristics of Bacteriocin Produced by Bacillus Subtilis HJD. A32

作　　者：贾丽艳[1] 郝林[1] 段先瑶[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食品学报》2013年第4期74-79,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：山西省自然科学基础研究项目(2011011032-1)

摘　　要：通过牛津杯法,对分离自山西老陈醋醋醅中枯草芽孢杆菌HJD.A32所产细菌素的生物学特性进行研究。研究结果表明:该细菌素抑菌谱广,抑菌活性高,可抑制多种食源性致病菌以及引起食品腐败变质的革兰氏阴性菌和阳性菌的生长,对枯草芽孢杆菌的抑菌效价高达256AU/mL;酸碱稳定性和热稳定性强,在60～100℃处理20min或在pH3～8范围内处理12h,细菌素抑菌活性保持稳定;可不同程度地耐受多种化学试剂,其中1%SDS使细菌素抑菌活性提高约40%,1%吐温20、吐温80和司本80使细菌素抑菌活性分别降低17%,24%,8%;对胃蛋白酶、胰蛋白酶或蛋白酶k敏感,能被胃肠所消化,具有一定的安全性,符合现代生物性食品防腐的发展要求,具有一定的开发应用前景。The bacteriocin is produced by Bacillus subtilis HJD A32 isolated from Cupei, which is the agent of Shanxi mature vinegar. In this paper, the bio-characteristics of the baeterioein was determined by using cylinder-plate method. The results showed that the bacteriocin had inhibitory activity and had a broad spectrum, it could inhibite the growth of many food-spoiling bacteria and food-borne pathogens. The titers to the indicator bacteria Bacillus subtiliz was 256 AU/mL. The bacteriocin had good stability against temperature and pH. The inhibitory activity was not influenced disposed under 60 ~C to 100 qE for 20 minutes. The inhibitory activity changed little throughout the pH range of 3.0 to 8.0. Some activity was lost disposed by chemical reagent, 1% SDS improved of 40% antimicrobiai activity, and 1% tween 20, tween 80 and span 80 made 17%, 24% and 8% loss of the inhibitory activity, respectively. The bacteriocin was sensitive to trypsinase, proteinase K and pepsin. This characters suggests that bacterioein A32 may have a broad ap- plication as biopreservatives in the food industry.

关 键 词：山西老陈醋 醋醅 细菌素 生物学特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]