酸马奶酒中产抑菌物质菌株的培养基优化及抑菌物质的纯化  

Study on Optimization of Culture Medium and Extraction of Antibacterial Substances of The Strain in the Koumiss

作　　者：翟光超[1] 贺银凤[2] 

机构地区：[1]包头轻工职业技术学院,包头014035 [2]内蒙古农业大学,呼和浩特010018

出　　处：《食品工业》2014年第8期11-14,共4页The Food Industry

基　　金：国家自然科学基金项目(29966003)

摘　　要：研究的菌株分离自酸马奶酒,研究了菌株代谢产生抑菌活性物质的培养基条件、抑菌活性物质的提取与纯化以及抑菌活性物质粗品在巴氏杀菌乳的保鲜应用。试验结果表明,试验菌株产抑菌活性物质的最佳培养基为1%氮源(m(胰蛋白胨)∶m(植质蛋白胨)=3∶1),1%葡萄糖,0.5%酵母浸膏,培养基pH为6.5。试验菌株的发酵液经过盐析、凝胶柱层析分离、电泳,活性峰电泳呈现2条蛋白带,分子量分别为22 700 Da和23 200 Da左右。将试验菌株的抑菌物质粗品按不同的添加量添加到巴氏杀菌乳中,保藏试验显示抑菌物质粗品可以抑制巴氏杀菌乳中的微生物生长,从而延长巴氏杀菌乳的品质保藏期限。The strain was isolated from the koumiss. The culture medium, the extraction of antbactefial substances and the application of antibacterial substances to pasteurized milk to retard the deterioration were studied. The optimum antibacterial activity of the strain was obtained under the culture of TPY adding 1% nitrogen source （m（trypticase） ： m（phytone peptone）=3 ： 1 ）, 1% glucose, 0.5% yeast, keeping pH 6.5. The antibacterial substances of the strain were composed of two kinds of proteins with molecule weight of 22 700 Da and 23 200 Da. The results of the preserving function of antibacterial substances concentration on pasteurized milk indicated the antibacterial substances inhibited the growth of bacteria in the pasteurized milk, retarded the pH declining speed and extended the market life.

关 键 词：酸马奶酒 菌株 培养基优化 抑菌活性物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]