黄酒酿造浸米水中抑菌物质的分离纯化鉴定及其活性的测定  

Separation, purification, identification and activity determination of antibacterial substances in rice steeping water during Chinese rice wine production

作　　者：成潇龙 杨海麟[2] 章升 张无疾 王鑫[2] 单之初 沈翔 潘兴祥 

机构地区：[1]浙江塔牌绍兴酒有限公司,浙江绍兴312000 [2]江南大学生物工程学院,江苏无锡214000

出　　处：《中国酿造》2015年第5期48-51,共4页China Brewing

基　　金：国家高技术研究发展计划‘863计划’项目(2012AA021302)

摘　　要：以金黄色葡萄球菌(Staphylococcus aureus)为指示菌来标记跟踪黄酒浸米水中的抑菌物质,并将除杂后的样品经G-25凝胶柱分离纯化,收集不同的洗脱峰组分,用药敏片法筛选具有抑菌作用的组分,并用高效液相色谱(HPLC)法对抑菌物质进行鉴定。结果表明,浸米水中的抑菌物质为乳酸链球菌素(nisin),对其抑菌活性进行测定,表明浸米水中的乳酸链球菌素具有良好的抑菌活性。Using Staphylococcus aureus as indicator to tag and track the antibacterial substances in rice steeping water, after separation and purification by G-25 gel column chromatography separation and purification, different peak component was collected, and the antibacterial effect compo- nents were screened by drug sensitive method. The antibacterial substances were identified by HPLC. The results showed that the antibacterial sub- stance in rice steeping was were nisin, and it had good antibacterial activity.

关 键 词：浸米水 抑菌物质 分离纯化 乳酸链球菌素 

分 类 号：TS207.3[轻工技术与工程—食品科学]