一株产细菌素乳酸菌的筛选及细菌素特性研究  

Screening of Bacteriocin-producing Lactic Acid Bacteria and the Characteristics of Bacteriocin

作　　者：黎杰[1] 韩磊[1] 殷文政[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《安徽农业科学》2015年第22期225-227,230,共4页Journal of Anhui Agricultural Sciences

基　　金：内蒙古自然科学基金项目(2014MS0359)

摘　　要：[目的]研究从酸马奶酒中筛选出的1株产细菌素的乳酸菌的细菌素特性。[方法]从内蒙古地区酸马奶酒中分离到19株乳酸菌,采用牛津杯双层平板扩散法,排除有机酸、过氧化氢的干扰后,经蛋白酶敏感性试验,筛选出1株产细菌素的乳酸菌菌株XMD6。[结果]通过形态学特征、生理生化试验及16S rRNA基因序列分析,鉴定为坚强肠球菌（E.durans）。其所产细菌素在80℃对热稳定,显示抑菌活性pH范围为2-7。抑菌谱试验表明,该菌能抑制食品中常见的革兰氏阳性、革兰氏阴性的致病菌及腐败菌,具有较广的抑菌谱。[结论]研究可为今后开发利用新型细菌素防腐剂提供理论依据。[Objective] To study bacteriocin characteristics of lactic acid bacteria isolated from koumiss. [Method] Nineteen strains of lactic acid bacteria were isolated from koumiss in Inner Mongolia region. Through the Oxford cup double agar diffusion method,after eliminating the interference of organic acids and hydrogen peroxidea. Screening one strain of bacteriocin producing lactic acid bacteria strain XMD6 by the protease sensitivity test. [Result]The lactic acid bacteria was identified as E. durans by morphological,physiological and biochemical method and 16 S rRNA gene sequence homology analysis. The bacteriocin of strain XMD6 heat-stable at 80 ℃,and pH in the range of 2- 7 have antibacterial activity. The inhibitory spectrum test showed that it can inhibit the gram positive and gram negative pathogenic bacteria and spoilage bacteria in food,has a wider antibacterial spectrum. [Conclusion] The study can provide theoretical basis for development and utilization of new type bacteriocin preservative.

关 键 词：乳酸菌 筛选 细菌素 特性 

分 类 号：S879.1[农业科学—畜牧兽医]