清酒乳杆菌ZJ220产细菌素的研究  

Studies on Bacteriocin Produced by Lactobacillus sakei ZJ220

作　　者：沈雷[1] 赵乙桢 刘晴[1] 张晨[1] 顾青[1] 

机构地区：[1]浙江工商大学食品与生物工程学院浙江省食品微生物技术研究重点实验室,杭州310035

出　　处：《中国食品学报》2015年第7期39-45,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31071513;31271821);浙江省自然科学基金重点项目(Z3110399)

摘　　要：从生鲜牛乳中分离获得1株能够产生抑菌活性物质的菌株,在排除有机酸、过氧化氢的干扰后,该菌发酵上清液仍有明显的抑菌活性。以蛋白酶K、胃蛋白酶和胰蛋白酶处理发胶上清液后其抑菌活性消失,试验表明该菌株产生的抑菌活性物质具有蛋白质性质,初步确定为一种细菌素。经生理生化和16S rDNA鉴定该菌为清酒乳杆菌,命名为Lactobacillus sakei ZJ220。细菌素经疏水洗脱、离子交换、凝胶过滤3步法得到纯化。经Tricine-SDS-PAGE分析该细菌素分子质量为6.0 ku。抑菌谱测定结果表明,该细菌素不仅能抑制革兰氏阳性菌,而且能抑制革兰氏阴性菌。经不同酸、热处理,该细茵素仍有较好的抑菌活性。A Lactic acid bacteria which produce high antibacterial activity was isolated from the milk. After eliminating some interference factors such as the organic acids, hydrogen peioxides and so on, the bacteriocin obtained from culture supernatant still remained active, and significant reduction in antimicrohial activity was observed after treatment with proteinase K, pepsin and trypsin, confirming its proteinaceous nature. It was identified as Lactobacillus casei on the base of physiological and biochemical characteristics and 16S rDNA gene sequences, named as Lactobacillus sakei ZJ220. The bacteriocin was purified through a three step procedure comprised of hydropbic-interaction, cation-exchange chromatography, and gel chromatography. Tricine-SDS-PAGE determined the molecular mass of hacteriocin to he 6.0ku. The bacteriocin also evidenced a broad spectrum of antibacterial activity against both Gram-negative and Gram-positive bacteria.Treated with acid and heat, the bacteriocin still had significant effects on bacteriostasis.

关 键 词：清酒乳杆菌 乳酸菌 细菌素 分离纯化 

分 类 号：TS201.3[轻工技术与工程—食品科学]