蒙古干酪中产细菌素戊糖片球菌的筛选及其细菌素理化特性研究  

Screening of bacteriocin-producing Pediococcus pentosaceus from Mongolia cheese and study on physicochemical characteristics of bacteriocin

作　　者：王艳婷[1] 汪立平[1] 唐潮[1] 孙晓红[1] 

机构地区：[1]上海海洋大学食品学院,上海水产品加工及贮藏工程技术研究中心,上海201306

出　　处：《食品与发酵工业》2015年第10期14-19,24,共7页Food and Fermentation Industries

基　　金：上海市科委工程中心建设项目(11DZ2280300)

摘　　要：利用打孔法从蒙古农户自制干酪样品中分离得到1株具有抑菌活性的乳酸菌C-2—1。在排除有机酸、过氧化氢的影响后，通过酶敏感性实验确定此抑菌物质为蛋白质类物质，即细菌素。经16SrDNA序列同源性分析鉴定其为戊糖片球菌。以单核细胞增生李斯特菌ATCC19114为指示菌，当戊糖片球菌C-2—1生长到稳定期22～26h时，达到最大抑菌活性5120AU／mL；细菌素C-2—1对多种革兰氏阳性菌有较强的抑制作用，对供试的革兰氏阴性菌和酵母菌无明显抑制作用；对指示菌单增李斯特菌的作用方式为杀菌；在60～90℃及pH=2．0～9．0条件下抑菌活性稳定；对SDS、吐温-20、吐温-80、尿素、NaCl、EDTA不敏感；对其产生菌细胞表面无吸附性；通过Tricine—SDS．PAGE确定其分子质量在5．8～7．8kDa。从蒙古干酪中筛选出的戊糖片球菌所产的细菌素C-2—1具有良好的热、酸稳定性，具有作为乳制品生物防腐剂的潜在应用价值。Lactic acid bacterium strain C-2-1 isolated from Mongolia cheese, which can produced antimicrobial substance, was screened by punch hole method. After eliminating the effect of organic acids and hydrogen peroxide, the antimicrobial substance was found to be sensitive to proteolytic enzyme, which was proved to be bacteriocin. This strain C-2-1 was identified as Pediococcus pentosaceus by using 16S rDNA gene sequence homology analysis. The highest bacteriocin production（5120 AU/ml）was noted at stationary phase after 22 -26 h of growth in MRS broth at 3023 against L. monocytogenes ATCC 19114. Bacteriocin C-2-1 could significantly inhibit a part of the gram positive bacteria, but was inactive against gram negative bacteria and Yeast. The mode of activity against L. monocytogenes was bactericidal. No change in activity was recorded after treatment at temperature ranged from 6023 to 90 23, and after treatment at pH values between 2.0 and 9.0. Besides, the bacteriocin was resistant to treatments with SDS, Tween-20, Tween-80, urea, and NaC1, and did not adhere to the surface of the producer cells and the molecular weight was between 5.8 kDa and 7.8 kDa, as determined by Tricine-SDS-PAGE. Bacteriocin C-2-1, sourced from Mongolia cheese, was heat stable and active at wide pH , which indicated that it would have potential application of biopreservatives for dairy product.

关 键 词：抑菌活性 戊糖片球菌 细菌素 乳制品 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]