产细菌素嗜盐四联球菌的筛选及鉴定  

Identification and Screening of Bacteriocin-producing Tetragenococcus halophilus

作　　者：王琳琳[1] 邹远军[1] 项松涛[2] 张云玲[1] 郑一敏[1] 胥秀英[1] 

机构地区：[1]重庆理工大学药学与生物工程学院,四川重庆400054 [2]西南大学药学院,四川重庆400715

出　　处：《现代食品科技》2013年第5期982-985,共4页Modern Food Science and Technology

基　　金：国家重大新药创制专项-'治疗幽门螺旋杆菌消化性溃疡Ⅰ类新药研制'(2010ZX09401-306-2-23)

摘　　要：从传统露天酿造工艺的酱油中分离出12株乳球菌,对其进行形态、生理生化特性研究及16S rDNA序列分析,鉴定为嗜盐四联球菌。在排除酸作用后,WZ-3菌株发酵液对革兰氏阳性和革兰氏阴性细菌具有较好的抑菌活性,经胃蛋白酶、胰蛋白酶处理后,发酵液抑菌活性略有下降。因此初步认为该菌株为产细菌素的嗜盐四联球菌。Twelve strains lactococcus was isolated from the traditional Chinese soy. the playslologlcal and 01oclaenucal characteristics ano the 16SrDNA sequence of the screened strain were then analyzed, based on which the strain was identified as Tetragenococcus halophilus. The supematant of WZ-3 strain eliminate the organic acids exhibited strong antibacterial activity against the gram-positive and gram-negative bacteria. The antibacterial activity decreased slightly atter treatment with pepsin and trypsin, therefore, we think the strain was a bacteriocin-producing Tetragenococcus halophilus.

关 键 词：嗜盐四联球菌 16S RDNA 鉴定 细菌素 

分 类 号：TS264.21[轻工技术与工程—发酵工程]